Spicy Indonesian Beef Tendon with Green Chilies

Kikil Sapi Cabe Ijo

Ingredients

• 5 tablespoons sweet soy sauce (kecap manis)
• 200 grams beef tendon (kikil sapi)
• 1 tablespoon oyster sauce
• 10 kaffir lime leaves (daun jeruk)
• 3 bay leaves (daun salam)
• 1 thumb-sized piece of ginger, crushed (seruas jari jahe geprek)
• Sugar and salt to taste

For the Spice Blend:

• 10 green chilies (cabe ijo), sliced
• 10 red bird’s eye chilies (cabe rawit merah), sliced
• 3 shallots, sliced
• 4 cloves garlic, sliced
• 1 tomato, chopped

Instructions

1. Boil the Beef Tendon:
   Begin by boiling the beef tendon (kikil sapi) with 5 kaffir lime leaves until tender. Once cooked, discard the water, cut the tendon into bite-sized pieces, and set aside.

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2. Sauté the Spice Blend:
   In a pan, heat a little oil and sauté the sliced green chilies, red bird’s eye chilies, shallots, garlic, remaining kaffir lime leaves, bay leaves, and crushed ginger until fragrant.

3. Add Sauces:
   Stir in the sweet soy sauce and oyster sauce into the sautéed spices, mixing well to combine.

4. Combine with Tendon:
   Add the pre-cooked beef tendon pieces to the pan. Season with sugar and salt to taste.

5. Simmer:
   Pour in a small amount of water to help the flavors infuse and simmer until the sauce is well absorbed and the tendon is fully coated.

6. Serve:
   Once the water has reduced and the flavors are well combined, your Kikil Sapi Cabe Ijo is ready to serve. Enjoy with steamed rice for a delightful meal.

Indulge in the exotic flavors of Kikil Sapi Cabe Ijo, where tender beef tendon meets the aromatic blend of spices and sauces, creating a dish that is both rich in taste and steeped in Indonesian culinary tradition. This recipe is perfect for those looking to explore new textures and vibrant flavors in their cooking repertoire. Bon appétit!