Beef Skin Stir-Fry with Green Chili Sauce
Ingredients:
- 250 grams beef skin
- 2 bay leaves
- 4 kaffir lime leaves
- 1 piece of galangal (about 1-inch)
- 1 stalk lemongrass, bruised
- Salt to taste
- Sugar to taste
- 1 packet beef bouillon powder
- 1/2 teaspoon ground pepper
- Oil for sautéing
- Water as needed
For the Green Chili Sauce:
- 50 grams curly green chilies
- 4 shallots
- 2 green tomatoes
- 2 cloves garlic
- Bird’s eye chilies (to taste)
Instructions:
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Prepare the Beef Skin:
- Rinse the beef skin thoroughly under cold water. In a large pot, boil the beef skin with bay leaves, bruised lemongrass, and 2 kaffir lime leaves until tender. This process can take approximately 1 to 1.5 hours, depending on the toughness of the skin. Once tender, drain, rinse again, and cut into cubes or preferred bite-sized pieces.
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Make the Green Chili Sauce:
- In a separate pot, bring water to a boil and cook the curly green chilies, green tomatoes, shallots, and garlic until they soften, about 5-7 minutes. For an extra kick, add bird’s eye chilies to taste. Once cooked, drain the ingredients and blend them together. Aim for a slightly coarse texture—do not over-blend.
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Cook the Beef Skin:
- Heat oil in a pan over medium heat. Sauté the green chili sauce and remaining kaffir lime leaves until aromatic. Add the diced beef skin to the pan and stir well to combine.
- Add a splash of water to help meld the flavors. Season with beef bouillon powder, ground pepper, salt, and sugar. Stir to ensure all ingredients are well mixed and the beef skin is evenly coated.
- Cook until the sauce has thickened and the beef skin is well-flavored. Taste and adjust seasoning if necessary.
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Serve:
- Once done, remove from heat and serve hot. This dish pairs wonderfully with steamed rice or as a flavorful accompaniment to other dishes.
Enjoy the rich, spicy flavors of this Indonesian-inspired beef skin stir-fry, perfect for adding a bold twist to your meal!
