Kikil & Tempe Masak Kecap: A Flavorful Indonesian Delight
Kikil & Tempe Masak Kecap is a delightful Indonesian dish that combines tender beef tendons (kikil) with the rich, savory flavors of sweet soy sauce (kecap), aromatic spices, and crispy fried tempeh. This dish is not only satisfying but also offers a beautiful blend of textures and tastes that will impress anyone at your dining table. Letโs dive into this recipe, where each step is carefully detailed to ensure a delightful culinary experience.
Ingredients
Here is a comprehensive list of ingredients required for Kikil & Tempe Masak Kecap:
| Ingredient | Quantity/Preparation |
|---|---|
| Kikil (beef tendon) | 1/4 kg, cut into small pieces |
| Shallots | 3 cloves, thinly sliced |
| Sweet soy sauce (kecap) | To taste |
| Water | As needed |
| Ground pepper | To taste |
| Tomato | 1, sliced to preference |
| Tempe (fermented soybeans) | 3 slices, cut into thin pieces |
| Chili | To taste, thinly sliced |
| For the ground spices: | |
| Shallots | 2 cloves |
| Garlic | 1 clove |
| Candlenuts | 3 pieces |
| Salt | To taste |
Nutritional Information
The nutritional information for a serving of Kikil & Tempe Masak Kecap may vary based on specific ingredient brands and quantities. However, on average, it provides:
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 250-300 kcal |
| Protein | 15-20 g |
| Carbohydrates | 10-15 g |
| Fat | 15-20 g |
| Fiber | 2-3 g |
Instructions
The following steps outline the preparation and cooking process for Kikil & Tempe Masak Kecap, guiding you through each phase to achieve the best results.
-
Prepare the Kikil:
- Begin by boiling the kikil in water until it becomes tender. This process can take about 1 to 1.5 hours, depending on the thickness of the pieces. Ensure that the water covers the kikil fully.
-
Fry the Tempe:
- While waiting for the kikil to cook, heat some oil in a frying pan over medium heat. Once hot, add the thinly sliced tempeh and fry until it turns golden brown. This should take about 5-7 minutes. Once done, remove the tempeh from the pan and let it drain on paper towels to absorb excess oil.
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Fry the Aromatics:
- In the same pan, using the remaining oil, add the sliced shallots and chilies. Sautรฉ them until fragrant and lightly browned. Once cooked, remove them from the pan and set aside.
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Sautรฉ the Ground Spices:
- After the kikil is tender, drain it and set it aside. In the same pan, add the ground spices (shallots, garlic, and candlenuts) and sautรฉ until they turn golden brown and aromatic.
-
Combine the Ingredients:
- Add the cooked kikil and fried tempeh into the pan with the sautรฉed spices. Stir well to combine. Next, pour in the sweet soy sauce, ground pepper, and any additional seasoning to your liking. Pour enough water to cover the mixture, then add the sliced tomato on top.
-
Cook Until Flavors Meld:
- Allow the mixture to come to a boil, then reduce the heat and let it simmer. Cook until the liquid is absorbed and the flavors meld together, typically around 10-15 minutes. If you prefer a milder dish, you can set aside a portion for children before adding more chilies and fried shallots.
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Final Touches:
- For the remaining portion, add the fried shallots and chilies, mixing gently to ensure they distribute evenly throughout the dish. Cook for an additional few minutes to allow the flavors to infuse further.
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Serve:
- Once cooked, transfer the Kikil & Tempe Masak Kecap to a serving platter or individual bowls. This dish pairs beautifully with steamed rice or can be enjoyed on its own as a hearty meal.
Enjoy Your Meal!
Kikil & Tempe Masak Kecap is a true testament to the flavors of Indonesian cuisine, offering a rich tapestry of taste and texture that is sure to delight your palate. Perfect for family gatherings or a cozy dinner, this dish encapsulates warmth and satisfaction in every bite. Happy cooking!
