Ingredients
| Ingredient | Quantity |
|---|---|
| Kikil (beef tendon) | 1/4 piece |
| Tempe | 1 piece |
| Shallots | 6 cloves |
| Garlic | 3 cloves |
| Red curly chilies | 5 (to taste) |
| Red bird’s eye chilies | 8 (to taste) |
| Large green chilies | 3 pieces |
| Bay leaves | 2 leaves |
| Fresh turmeric | 1 segment |
| Fresh galangal | 1 segment |
| Sweet soy sauce | To taste |
| Soy sauce | To taste |
| Seasoning | To taste |
| Salt | To taste |
| Sugar | To taste |
| Cooking oil | For frying |
Instructions
- Begin by boiling the kikil with bay leaves and galangal for a few minutes, then drain.
- Cut the tempe into cubes and fry until golden brown, then drain excess oil.
- In a heated pan, add cooking oil and sauté the ground spices along with bay leaves and galangal until fragrant.
- Add the boiled kikil and fried tempe to the pan, then incorporate sweet soy sauce, soy sauce, seasoning, sugar, and salt.
- Stir everything together until well mixed.
- Adjust the taste according to your preference, then serve hot.
Happy cooking! Enjoy this delightful dish with a side of rice for a complete meal!