Spicy Kikil and Tofu Delight: A Flavorful Indonesian Comfort Dish
Spicy Kikil with Tofu (Kikil Tahu Pedas Tanpa Santan)
Embark on a culinary adventure with this delightful Indonesian dish, Spicy Kikil with Tofu, which combines tender kikil (beef tendon) with crispy tofu and aromatic spices, all without the use of coconut milk. This recipe is a celebration of bold flavors and fresh ingredients that will warm your heart and tantalize your taste buds. Serve it alongside steaming rice for a comforting meal that speaks of tradition and love.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kikil (beef tendon), cut | 1/2 kg |
| Fried tofu, halved | 4 pieces |
| Shallots (bawang merah) | 6 pieces |
| Garlic (bawang putih) | 2 cloves |
| Coriander (ketumbar) | 1 teaspoon |
| Roasted candlenuts (kemiri) | 3 pieces |
| Basil leaves (kemangi) | 1 handful |
| Bay leaves (daun salam) | 2 leaves |
| Ginger, crushed (jahe) | 1 piece |
| Bird’s eye chilies (cabe rawit), optional | 10 pieces |
| Turmeric (kunyit) | 1 piece |
| Salt | to taste |
| Sugar | to taste |
| Flavor enhancer (penyedap rasa), optional | to taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 18 g |
| Carbohydrates | 16 g |
| Fat | 24 g |
| Fiber | 2 g |
| Sodium | 500 mg |
Instructions
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Prepare the Kikil: In a large pot, boil the kikil pieces with the crushed ginger until tender. This process not only helps in cooking but also removes any unpleasant odors. Once cooked, remove the kikil from the pot, drain, and let it cool until it is warm.
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Cut the Tofu: While the kikil is cooling, cut the fried tofu into small cubes, resembling the size of your kikil pieces.
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Make the Spice Paste: In a mortar and pestle or food processor, combine the shallots, garlic, coriander, and roasted candlenuts. Blend these ingredients into a smooth paste. Set aside.
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Sauté the Spice Paste: Heat a generous amount of oil in a skillet over medium heat. Add the blended spice paste and sauté until fragrant. This step is crucial as it brings out the flavors of the spices.
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Add the Aromatics: Toss in the bay leaves and stir for an additional minute to allow the flavors to meld.
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Combine with Kikil: Add the boiled kikil to the skillet, mixing thoroughly to ensure that every piece is coated with the fragrant spice mixture. If the mixture looks dry, add a little water to keep it moist.
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Infuse the Flavors: Allow the kikil to simmer in the spices until the flavors are well absorbed. This should take about 10 minutes on low heat.
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Incorporate the Tofu: Once the kikil has absorbed the flavors, gently fold in the cubed tofu, ensuring they do not break apart. Season the dish with salt, sugar, and flavor enhancer if desired. Stir well to combine everything evenly.
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Finish and Serve: Allow the dish to cook for a few more minutes until the sauce reduces slightly. Finally, sprinkle with fresh basil leaves just before serving for a burst of color and freshness.
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Enjoy: Serve hot alongside a steaming bowl of rice, and enjoy this delightful dish that is rich in flavor and steeped in tradition.
This Spicy Kikil with Tofu recipe is perfect for those who appreciate the warmth of homemade meals infused with rich spices. The balance of textures from the tender kikil and crispy tofu creates a satisfying dining experience, making it a fantastic addition to your culinary repertoire.
