Kikil Sapi Lombok Ijo
Ingredients:
- 1 pack beef tendons (kikil), cut into pieces
- 5 large green chilies
- Spices:
- 3 cm ginger, smashed
- 2 cm galangal, smashed
- 5 cloves garlic, sliced
- 3 shallots, sliced
- 1 teaspoon salt
- 3 tablespoons granulated sugar
- 3 small bird’s eye chilies
- 3 tablespoons sweet soy sauce (kecap manis)
- 1 tablespoon beef bouillon powder
Instructions:
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Prepare the Beef Tendons: Rinse the beef tendons thoroughly and cut them into bite-sized pieces.
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Sauté the Aromatics: Heat a pan over medium heat. Add a splash of oil and sauté the sliced garlic, shallots, smashed ginger, and galangal until they become fragrant and start to soften.
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Cook the Tendons: Add the prepared beef tendons to the pan, stirring to mix with the aromatic spices. Pour in a small amount of water to help cook the tendons.
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Season the Dish: Stir in the sugar, salt, beef bouillon powder, and sweet soy sauce. Mix everything thoroughly so that the tendons are well coated with the seasonings.
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Add the Chilies: Slice the green chilies and bird’s eye chilies, then add them to the pan. Stir well to distribute the chilies evenly throughout the dish.
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Simmer and Serve: Let the mixture simmer until the beef tendons are tender and the flavors are well absorbed. Taste and adjust seasoning as needed.
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Final Touches: Once the tendons are cooked and the sauce has thickened to your liking, remove from heat. Serve hot and enjoy this savory, spicy dish.
This Indonesian dish, Kikil Sapi Lombok Ijo, is a flavorful combination of tender beef tendons and aromatic spices, perfect for those who enjoy a bit of heat and a lot of taste in their meals.
