Tumis Cecek and Tahu Tempe (Stir-Fried Beef Skin with Tofu and Tempe)
This delicious Indonesian dish combines tender beef skin (cecek) with crispy tofu, savory tempe, and a fragrant mix of spices. Perfectly balanced with sweet soy sauce, garlic, and chili, this stir-fry offers a burst of flavor that brings comfort and satisfaction to the table. Ideal for serving with steamed rice, it’s a harmonious blend of textures and tastes.
Ingredients
| Ingredient | Quantity |
|---|---|
| Beef skin (cecek) | 1/2 kg |
| White tofu | 1 block |
| Tempe | 1 block |
| Red shallots (bawang merah) | 4 cloves |
| Garlic (bawang putih) | 4 cloves |
| Large red chilies (cabe merah besar) | 3 pcs |
| Green chilies (cabe merah hijau) | 5 pcs |
| Small bird’s eye chilies (cabe rawit) | To taste |
| Tomato | 1/2, sliced thinly |
| Ale leaves (daun ale) | A handful |
| Salt | To taste |
| Sugar | To taste |
| Water | A small amount |
| Sweet soy sauce (kecap manis) | 2 tbsp |
| Seasoning (penyedap rasa) | 1 tsp |
Instructions
-
Prepare the tofu and tempe:
First, slice the tofu and tempe into rectangular pieces. Heat a pan with oil and fry the tofu until golden and crispy. Note: Fry the tofu first, as it requires less oil than tempe, which tends to absorb a lot of oil. Once done, remove and set aside. Fry the tempe next, but be cautious, as tempe tends to absorb more oil. -
Prepare the aromatics and spices:
Peel and thinly slice the red shallots and garlic. Cut the large red chilies and green chilies diagonally. Slice the small bird’s eye chilies, depending on how spicy you prefer the dish. Slice the tomato into thin pieces. -
Prepare the beef skin (cecek):
Slice the beef skin into pieces according to your preference. Wash thoroughly under running water to ensure it’s clean. -
Stir-fry the spices:
Heat oil in a pan and sauté the shallots and garlic until fragrant. Once aromatic, add the sliced large red chilies, green chilies, small bird’s eye chilies, tomatoes, and ale leaves. Stir-fry until the ingredients are well combined and fragrant. -
Combine tofu, tempe, and beef skin:
Add the fried tofu, tempe, and beef skin into the stir-fried spices. Stir gently to ensure the flavors are well incorporated with the ingredients. -
Season the dish:
Pour a small amount of water into the pan to help the spices mix better. Add the sweet soy sauce (kecap manis), salt, sugar, and seasoning (penyedap rasa) to the mixture. Stir well until all the ingredients are coated evenly with the sauce. -
Simmer:
Let the dish simmer for a few minutes until the flavors are fully blended. Ensure everything is heated through and the sauce thickens slightly. -
Serve:
Once ready, remove the dish from heat and transfer it to a serving plate. Serve hot with steamed rice for a complete and satisfying meal.
Enjoy this Indonesian classic, where every bite delivers a perfect balance of savory, spicy, and slightly sweet flavors, paired with a variety of textures from the tofu, tempe, and tender beef skin!
