Spicy Indonesian Beef Tongue Sambal (Sambal Lidah Sapi Pedas)
Ingredients:
- Beef Tongue: 1 (approximately 500 grams)
- Bird’s Eye Chilies: 15, sliced
- Red Chilies: 3, sliced
- Shallots: 6, peeled and sliced
- Garlic Cloves: 3, peeled
- Ginger: 1-inch piece, peeled
- Bay Leaves: 2
- Powdered Coconut Milk: 1/2 packet
- Salt: to taste
- Sugar: to taste
- Oil: for sautéing
Instructions:
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Prepare the Beef Tongue: Begin by thoroughly boiling the beef tongue until tender. Once cooked, peel off the skin and slice the tongue into bite-sized pieces. Set aside.
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Make the Spice Paste: In a blender or food processor, combine the bird’s eye chilies, red chilies, shallots, garlic, and ginger. Blend until you achieve a smooth paste.
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Cook the Spice Paste: Heat a generous amount of oil in a large skillet over medium heat. Add the spice paste and sauté, stirring occasionally, until the mixture becomes aromatic and the oil begins to separate from the paste.
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Add the Bay Leaves: Toss the bay leaves into the skillet and cook briefly to release their flavor.
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Combine Ingredients: Add the sliced beef tongue pieces to the skillet. Stir well to coat the meat with the spice paste.
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Season and Simmer: Season the mixture with salt and sugar according to your taste preferences. Stir in the powdered coconut milk and a bit of water if needed to create a rich, creamy sauce.
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Simmer to Perfection: Allow the dish to simmer on low heat until the flavors meld and the sauce thickens, and the beef tongue is well coated with the sambal.
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Adjust Seasoning: Taste and adjust the seasoning as needed. Once the sambal has thickened and the beef tongue is flavorful, remove from heat.
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Serve: Transfer the spicy beef tongue sambal to a serving dish. Enjoy hot with steamed rice or as a flavorful accompaniment to other dishes.
This vibrant and spicy sambal is a delightful addition to any meal, bringing an authentic taste of Indonesian cuisine to your table.
