Ingredients
- 1/4 kg of cecek (beef tendons), boiled until tender and cut into small pieces
- Tempe (fermented soybeans), cut into pieces and deep-fried until crispy
- Tofu, cut into pieces and deep-fried until crispy
- Ground Spice Paste:
- 5 shallots
- 3 cloves of garlic
- 4 bird’s eye chilies (adjust to taste)
- Additional Seasonings:
- Salt, to taste
- Sugar, to taste
- Royco seasoning powder, to taste
- Ladaku seasoning, to taste
- Saori oyster sauce, to taste
- Sweet soy sauce (kecap manis), 1 small sachet (adjust to taste)
- 3 kaffir lime leaves
- 2 stalks of lemongrass, smashed
- 1 cup water
- Oil for sautéing
Instructions
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Prepare the Ingredients:
- Begin by boiling the cecek (beef tendons) until tender. Once cooked, cut into small pieces.
- Cut the tempe and tofu into pieces. Deep-fry them separately until crispy. Set aside.
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Make the Spice Paste:
- In a blender or food processor, combine the shallots, garlic, and bird’s eye chilies. Blend until smooth to form a spice paste.
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Cook the Base:
- Heat some oil in a pan over medium heat. Add the ground spice paste, kaffir lime leaves, and smashed lemongrass. Sauté until fragrant and the oil begins to separate from the paste.
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Combine and Simmer:
- Add the boiled cecek (beef tendons), fried tempe, and fried tofu to the pan. Stir to combine with the spice paste.
- Pour in 1 cup of water and bring to a simmer. Allow the mixture to cook, letting the flavors meld together.
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Season the Dish:
- Add salt, sugar, Royco seasoning powder, Ladaku seasoning, Saori oyster sauce, and sweet soy sauce. Adjust the seasoning to taste.
- Continue cooking until the liquid has reduced and the flavors have fully absorbed into the cecek, tempe, and tofu.
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Serve:
- Once the dish has thickened and the flavors have melded, remove from heat. Serve hot and enjoy the rich, flavorful combination of tender beef tendons, crispy tempe, and tofu with a spicy and savory sauce.
Enjoy this delicious and hearty dish that brings together traditional flavors in a delightful mix!