Spicy Beef Skin Stir-Fry (Oseng Pedas Kulit Sapi/Cecek)
Ingredients:
- 500 grams beef skin (kurit sapi)
- For the spice paste:
- 5 shallots
- 8 cloves garlic
- 20 bird’s eye chilies (cabe rawit)
- 1 tomato
- Salt and chicken bouillon powder to taste
- 3 red chilies, sliced diagonally
- 3 bay leaves
- 2 cm galangal, smashed
- Soy sauce, to taste
- Water, as needed
- Fried shallots, for garnish
Instructions:
-
Prepare the Beef Skin:
- Begin by boiling the beef skin in water until tender. Add bay leaves, lemongrass, and salt to the boiling water to infuse the beef skin with flavor.
- Once tender, drain the beef skin and cut it into pieces according to your preference. Set aside.
-
Prepare the Spice Paste:
- Blend the shallots, garlic, bird’s eye chilies, and tomato into a smooth paste.
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Cook the Spice Paste:
- Heat some oil in a pan over medium heat. Add the spice paste, sliced red chilies, bay leaves, and smashed galangal.
- Sauté until the paste is fragrant and the oil starts to separate from the paste.
-
Combine and Simmer:
- Add the boiled beef skin pieces to the pan with the spice mixture.
- Pour in a small amount of water to help combine the flavors. Season with salt, chicken bouillon powder, and soy sauce to taste.
- Cook until the water has mostly evaporated and the beef skin is well-coated with the spice mixture.
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Final Touches:
- Taste and adjust the seasoning as needed. Once the flavors are well combined and the liquid has reduced, remove from heat.
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Serve:
- Transfer the spicy beef skin to a serving dish and garnish with fried shallots.
- Enjoy this flavorful dish hot with steamed rice or as part of a larger meal.
This dish, known as Oseng Pedas Kulit Sapi, combines the rich texture of beef skin with a spicy and aromatic spice paste, creating a savory and satisfying dish that is sure to delight.
