Lodeh Tempe Mix with Beef Skin (Cecek) – A Javanese Delight
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tempe (large, firm soybean cake) | 2 large pieces |
| Beef skin (cecek) | 1 package |
| Bird’s eye chilies (cabe rawit) | 20 pieces |
| Shallots (bawang merah) | 13 cloves |
| Garlic (bawang putih) | 5 cloves |
| Coriander (ketumbar) | To taste |
| Turmeric (kunyit) | To taste |
| Kencur (aromatic root) | To taste |
| Galangal (lengkuas) | To taste |
| Candlenuts (kemiri) | To taste |
| Kaffir lime leaves (daun jeruk) | 2 leaves |
| Spring onions (bawang daun) | 1 bunch |
| Salt (garam) | To taste |
| Sugar (gula) | To taste |
| Seasoning (penyedap rasa) | To taste |
| Coconut milk (santan, KARA) | 1 pack (400ml) |
| Water | Enough to cover the ingredients |
Instructions:
-
Prepare the beef skin (cecek):
Begin by thoroughly washing the beef skin to remove any impurities. Once clean, cut it into bite-sized pieces, or according to your preference, and set it aside. -
Prepare the tempe:
Cut the tempe into chunks, ensuring the pieces are not too small, so they hold up well in the cooking process. -
Blend the spices:
Rinse the shallots, garlic, and the aromatic ingredients (coriander, turmeric, kencur, and galangal). Blend them all into a smooth paste. Lightly crush the candlenuts for added flavor. -
Cooking the base:
Heat a pan and add the spice paste along with the kaffir lime leaves. Sauté the mixture until the spices are fragrant and have softened. This will create a rich, aromatic base for your dish. -
Add the tempe and beef skin:
Stir in the chunks of tempe and beef skin into the sautéed spices. Mix well to ensure the ingredients are coated evenly with the spices. Let the mixture rest for around 15 minutes so that the flavors have a chance to meld together. -
Add coconut milk and water:
After the tempe and beef skin have absorbed the flavors, add the spring onions and pour in the coconut milk. Add enough water to cover the ingredients. Stir well to combine all the elements. -
Season the dish:
Bring the mixture to a boil. Once it starts boiling, season with sugar and your preferred seasoning (such as MSG or bouillon) to enhance the taste. Adjust the seasoning to your liking. -
Simmer and finish:
Allow the dish to simmer for a few minutes until the flavors are fully absorbed and the texture becomes tender. Taste and adjust seasoning if necessary. -
Serving suggestion:
Once the tempe and beef skin are tender and flavorful, remove from heat. Serve your Lodeh Tempe Mix with Beef Skin hot, accompanied by steamed rice or as a side dish for a hearty meal.
Enjoy this delicious, rich, and aromatic Javanese comfort food!
This recipe provides a perfect combination of tempe and beef skin in a coconut milk-based sauce, making it a tasty and nutritious dish. The balance of spices—like turmeric, galangal, and aromatic herbs—gives it an authentic and delightful flavor, which is ideal for those looking to experience traditional Javanese cuisine at home.
