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### Instructions
#### 1. **Prepare the Kikil (Beef Tendon)**
– Begin by thoroughly cleaning the beef tendon under cold running water. Cut it into bite-sized pieces. If you’re using fresh kikil, it may need to be boiled for 2-3 hours or until tender before using it in the stir-fry. Alternatively, you can use pre-cooked kikil, which cuts down on cooking time.
– Once tender, drain the kikil and set it aside.
#### 2. **Make the Spice Paste**
– In a blender or mortar and pestle, grind the shallots, garlic, red chilies, ginger, turmeric, and galangal into a smooth paste. You can adjust the amount of chilies depending on how spicy you want the dish to be.
#### 3. **Sauté the Spice Paste**
– Heat a generous amount of coconut oil or vegetable oil in a large frying pan or wok over medium heat.
– Add the spice paste to the pan, and sauté it for 3-5 minutes, or until fragrant and the oil starts to separate from the paste.
#### 4. **Add the Kikil**
– Add the pre-cooked kikil pieces to the pan, stirring to coat them evenly with the spices.
– Stir-fry for 5-7 minutes to allow the kikil to absorb the flavors.
#### 5. **Add Liquid and Simmer**
– Add the lemongrass stalk, kaffir lime leaves, soy sauce, sugar, and a pinch of salt. Pour in about ½ cup of water or beef broth to help the ingredients meld together.
– Simmer on low heat for 20-30 minutes, stirring occasionally, until the kikil is fully tender and the flavors have absorbed into the dish. If the sauce evaporates too quickly, you can add a little more liquid as needed.
#### 6. **Adjust the Flavor**
– Taste the dish and adjust the seasoning, adding more salt or sugar if necessary. For a tangy flavor, you can stir in a spoonful of tamarind paste at this stage.
#### 7. **Finish and Serve**
– Once the kikil is tender and the sauce has thickened, remove from the heat. Serve your *Oseng Kikil Pedas* hot with steamed rice and a side of fresh vegetables for a balanced meal.
### Tips for Perfect Oseng Kikil Pedas
– **Tenderness is Key**: The key to a great *oseng kikil* is making sure the tendon is tender. If you’re using fresh kikil, don’t rush the simmering process, as the collagen needs time to break down.
– **Adjust the Spice**: If you’re not a fan of very spicy food, you can reduce the number of bird’s eye chilies or remove them entirely. The dish will still have a wonderful depth of flavor without overwhelming heat.
– **Add Vegetables**: Some variations of *oseng kikil* include adding vegetables like cabbage, carrots, or even potatoes, which soak up the sauce and provide a bit of crunch.
### Why You’ll Love Oseng Kikil Pedas
This dish is a true example of the complexity of Indonesian flavors—spicy, savory, and aromatic. The kikil, with its unique texture, pairs perfectly with the fragrant, spice-filled sauce, making each bite a satisfying experience. Whether you are an adventurous eater or a fan of spicy food, *Oseng Kikil Pedas* will likely become one of your go-to recipes for a deliciously fiery meal.
For those who enjoy Indonesian food, this dish is perfect for a hearty lunch or dinner. It’s an excellent choice for a family meal or when you want to impress guests with something a little different. So, gather your ingredients, fire up your stove, and enjoy the bold flavors of *Oseng Kikil Pedas*!
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