Ingredients
- 1/2 block of tempeh
- 1/4 kg beef tendon (kikil sapi)
- 10 small red chilies (cabe rawit), sliced diagonally
- 6 shallots, thinly sliced
- 3 garlic cloves, thinly sliced
- 3 tablespoons cooking oil
- 1 teaspoon sesame oil
- 1 tablespoon Rajarasa sauce
- 1 tablespoon sweet soy sauce (kecap manis)
- Salt and granulated sugar, to taste
Instructions
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Prepare the Tempeh:
- Cut the tempeh into small cubes. Heat some oil in a pan and fry the tempeh until it is half-crispy. Remove from heat and set aside.
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Cook the Beef Tendon:
- In a pot, simmer the beef tendon until tender. Once cooked, cut the tendon into bite-sized pieces.
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Sauté the Aromatics:
- In a large pan, heat the cooking oil over medium heat. Add the sliced shallots, garlic, and red chilies. Sauté until the mixture becomes aromatic and the shallots turn translucent.
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Combine Ingredients:
- Add the fried tempeh and cooked beef tendon to the pan. Stir well to combine with the sautéed aromatics.
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Season the Dish:
- Season with salt, granulated sugar, Rajarasa sauce, sesame oil, and sweet soy sauce. Stir until all ingredients are well-coated and flavors meld together. Taste and adjust seasoning if necessary.
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Finish and Serve:
- Once the dish is well-mixed and flavors are balanced, turn off the heat. Transfer to a serving dish and enjoy!
This Sambal Goreng Tempe and Beef Tendon is a savory and spicy Indonesian dish that pairs wonderfully with steamed rice. Its combination of crispy tempeh and tender beef tendon, seasoned with a blend of aromatic spices and sauces, offers a delightful taste of traditional Indonesian cuisine. Enjoy! 😊