Oseng Kikil Tempe with Quail Eggs
Ingredients
| Ingredient | Quantity |
|---|---|
| Kikil (beef skin), cleaned and chopped | 1 pack |
| Tempe, sliced | 1/4 block |
| Quail eggs (optional) | 4 |
| Red shallots, sliced | 2 cloves |
| Garlic, crushed | 1 clove |
| Red chili peppers, sliced | 7 |
| Large green chili pepper, sliced | 1 |
| Sweet soy sauce | To taste |
| Oyster sauce | 1 tablespoon |
| Sesame oil | To taste |
| Chicken seasoning (or salt) | To taste |
| Water | As needed |
Instructions
-
Begin by briefly boiling the cleaned kikil in water. Once cooked, drain and set aside. In a separate pan, fry the tempe until golden brown, then fry the quail eggs until just cooked.
-
In a skillet, heat a small amount of cooking oil along with sesame oil. Sauté the sliced shallots, garlic, red chilies, and green chili until fragrant and tender.
-
-
Add a splash of water to the skillet, then incorporate the sweet soy sauce, oyster sauce, and chicken seasoning (or salt). Adjust the seasoning to your preference.
-
Introduce the fried tempe, kikil, and quail eggs into the skillet, tossing everything together until well coated and the flavors meld.
-
Serve hot with steaming rice for an ultimate culinary experience!
Enjoy this deliciously spicy and savory dish that brings a wonderful blend of textures and flavors to your table!
