Kikil Tahu Mercon
Experience a delightful fusion of flavors with this savory Indonesian dish, Kikil Tahu Mercon. This recipe combines tender beef tendon with crispy tofu in a spicy and aromatic sauce. Perfect for those who enjoy a bit of heat in their meals!
Ingredients:
- 2 packs of cooked beef tendon (kikil rebus), cut into bite-sized pieces
- 1 block of tofu, cut into cubes and fried until golden brown
- 100 grams of bird’s eye chilies (cabe rawit campur)
- 5 medium red chilies (cabe keriting)
- 4 cloves of garlic
- 4 shallots
- 2 candlenuts (kemiri)
- 1 bay leaf (daun salam)
- Salt, sugar, and seasoning (penyedap) to taste
- Sweet soy sauce (kecap manis), to taste
Instructions:
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Prepare the Spice Paste: In a mortar and pestle or a food processor, grind the bird’s eye chilies, red chilies, garlic, shallots, and candlenuts into a smooth paste.
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Sauté the Paste: Heat a little oil in a pan over medium heat. Add the spice paste and sauté until fragrant and the oil starts to separate from the paste.
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Simmer the Kikil: Add the cooked beef tendon pieces to the pan and pour in a glass of water. Let it simmer until the water reduces slightly.
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Add Tofu and Seasonings: Incorporate the fried tofu cubes into the pan. Add the bay leaf, and season with salt, sugar, and seasoning to taste. Stir well to combine.
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Final Touches: Pour in the sweet soy sauce, adjusting the amount based on your taste preferences. Stir until everything is well-coated and the sauce thickens to your liking.
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Serve and Enjoy: Once the dish is well-seasoned and the flavors meld together, it’s ready to be served. Enjoy your Kikil Tahu Mercon with steamed rice or as a flavorful side dish.
This recipe is a great way to enjoy the rich, spicy flavors of Indonesian cuisine with a combination of textures and tastes that will surely delight your palate.
