Kikil Sapi Saus Tiram Pedas
Ingredients
- 250 grams beef tendon (kikil sapi)
- 3 tablespoons oyster sauce
- 1 tablespoon tomato sauce
- 2 tablespoons sweet soy sauce
- Broth powder (kaldu bubuk)
- Pepper
Aromatic Spices (Bumbu Serba Iris)
- 2 cloves garlic
- 1 onion
- 3 Gendot chilies
- 3 bird’s eye chilies
- 4 curly red chilies
- 1 tomato
- 6 kaffir lime leaves
- 1 thumb-sized piece of ginger
Instructions
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Prepare the Beef Tendon: Start by thoroughly washing the beef tendon (kikil sapi). Place it in a pot of boiling water and cook until tender. Once cooked, cut the tendon into small cubes and set aside.
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Sauté the Aromatics: In a hot pan, add a bit of oil and sauté the minced garlic until fragrant. Next, add the sliced onion, ginger, and kaffir lime leaves, continuing to cook until the aromas are well-developed and the ingredients are softened.
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Add the Chilies and Tomato: Incorporate the Gendot chilies, bird’s eye chilies, curly red chilies, and diced tomato into the pan. Cook these together until the chilies are softened and the tomato begins to break down.
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Combine with Beef Tendon and Sauces: Add the cubed beef tendon to the pan. Pour in the oyster sauce, tomato sauce, and sweet soy sauce. Mix well to ensure the tendon pieces are thoroughly coated with the sauce.
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Season and Simmer: Sprinkle in the broth powder and a dash of pepper to taste. Adjust the seasoning if necessary. Allow the mixture to simmer, stirring occasionally, until the flavors meld together and the sauce is absorbed by the tendon.
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Serve: Once the beef tendon is well-infused with the spicy, savory sauce, remove from heat. Serve hot and enjoy your Kikil Sapi Saus Tiram Pedas!
Notes
- The level of spiciness can be adjusted by modifying the amount of bird’s eye chilies and curly red chilies used.
- Ensure the beef tendon is cooked to a tender texture before adding it to the sautéed spices for the best result.
- This dish pairs wonderfully with steamed rice for a complete and satisfying meal.
Enjoy the bold flavors of this Indonesian delicacy, where the richness of the oyster sauce perfectly complements the heat of the chilies and the unique texture of the beef tendon.