Spicy Beef Tendon and Tofu Sambal

Kikil Tahu Sambal

Ingredients:

• 1/4 kg kikil (beef tendon)
• 3 pieces of tofu (white or yellow)
• 15 red chilies
• 1 small clove of garlic
• 4 cloves of shallots
• 5 green chilies
• 2 tomatoes
• Salt, to taste
• Water, as needed
• Oil, for frying

Instructions:

1. Prepare the Kikil:
   Begin by boiling the kikil (beef tendon) until tender. Once cooked, remove from heat, cut into bite-sized pieces, and set aside.

2. Blend the Spice Mix:
   In a blender, combine 3 cloves of shallots, 1 clove of garlic, 15 red chilies, and 2 tomatoes. Blend until you achieve a smooth paste.

3. Prepare the Chilies:
   Slice the 5 green chilies diagonally and thinly slice 1 clove of shallot.

4. Fry the Tofu:
   Heat oil in a pan and fry the tofu pieces until golden brown. Remove and drain on paper towels to remove excess oil.

5. Cook the Sambal:
   In a separate pan, heat a little oil. Add the sliced shallots and sauté until fragrant. Next, add the blended spice paste and continue to cook for about 3 minutes.

6. Combine Ingredients:
   Add the sliced green chilies to the pan. Stir in the cooked kikil pieces and a small amount of water. Season with salt to taste. Cook until the water has evaporated and the kikil is well-coated with the sambal.

7. Add Tofu:
   Gently fold in the fried tofu, ensuring it is well mixed with the sambal. Allow everything to cook together for a few more minutes to allow the flavors to meld.

8. Serve:
   Once the sambal has thickened and the tofu is heated through, remove from heat. Serve hot as a flavorful accompaniment or main dish.

Enjoy your Kikil Tahu Sambal, a delightful blend of spicy, savory flavors with tender kikil and crispy tofu!