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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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