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### Oseng Kikil Pedas: A Spicy and Savory Indonesian Delight
If you’re a fan of bold, spicy, and savory dishes, *Oseng Kikil Pedas* (Spicy Sautéed Beef Tendon) is a must-try. A beloved dish in Indonesian cuisine, *oseng kikil* combines tender beef tendon with a fragrant mix of spices and heat, creating an unforgettable flavor profile. This dish is perfect for those who enjoy a bit of spice and want to experience a traditional taste of Indonesian street food culture.
### What is Kikil?
*Kikil* refers to the tendons of cattle, often cooked slowly to break down the tough connective tissue, resulting in a chewy and gelatinous texture. It is a popular ingredient in Indonesian and Southeast Asian cuisines, known for its ability to absorb rich, savory flavors and spices. When cooked properly, kikil becomes tender and deliciously satisfying.
In the *oseng kikil pedas* dish, the beef tendon is stir-fried or sautéed with an aromatic mix of ingredients, creating a dish that is both flavorful and spicy. The dish is typically served with steamed rice, making it the perfect meal for lunch or dinner.
### Key Ingredients for Oseng Kikil Pedas
To make *Oseng Kikil Pedas*, you will need the following ingredients:
– **Kikil (Beef Tendon)** – about 500 grams, cleaned and cut into bite-sized pieces
– **Shallots** – 5-6 medium-sized, finely sliced
– **Garlic** – 3-4 cloves, minced
– **Red Chilies** – 4-5, or more if you prefer extra heat, finely chopped
– **Bird’s Eye Chilies (optional)** – for an extra spicy kick
– **Lemongrass** – 1 stalk, bruised
– **Kaffir Lime Leaves** – 2-3 leaves, torn into pieces
– **Ginger** – 2 cm piece, thinly sliced
– **Turmeric** – 1 cm piece, grated (or use ground turmeric)
– **Galangal** – 1 cm piece, thinly sliced (optional but adds depth of flavor)
– **Coconut Oil** – or vegetable oil for frying
– **Soy Sauce** – 1 tablespoon
– **Salt** – to taste
– **Sugar** – 1 teaspoon (to balance the spiciness)
– **Water or Beef Broth** – for simmering the kikil
– **Tamarind Paste** – 1 tablespoon (optional, adds a tangy depth)
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