Even though processing beef kikil requires special techniques, the delicacy of processed kikil can captivate the taste buds of many people. The chewy texture of gravel combined with herbs and various spices can produce a tempting aroma and appetizing taste.
Apart from being found in wartegs and food stalls, delicious kikil processed dishes can also be made at home. By following the recipe for processed gravel below, you can easily process your own gravel at home. Yuk, Just take a peek at the following 4 recipes for processed beef kikil!
1. Green Chili Kikil Fried Rice
Ingredients:
White rice – 500 grams
Kikil, boiled until soft – 100 grams
Eggs, scrambled – 2 eggs
Green chilies, sliced obliquely – 6 pieces
ginger, crushed – 1 cm
Galangal, crushed – 2 cm
Bay leaves – 2 pieces
Sweet soy sauce – 3 tbsp
Salt – 1/2 tsp
Lada – 1/4 sdt
Sugar – 1/4 tsp
Flavoring / stock powder – to taste
Cooking oil for frying – 2 tbsp
Ground spices:
Shallots – 4 pieces
Garlic – 3 cloves
Large red chili – 1 piece
Complementary:
Crackers – to taste
Cucumber – enough
Tomatoes – to taste
How to make:
- Heat oil, saute ground spices, green chilies, ginger, galangal and bay leaves until fragrant. Add the boiled gravel. Add salt, pepper, sugar and seasoning, stir until evenly mixed.
- Add the scrambled eggs and rice, stir until the spices are evenly distributed.
- Add sweet soy sauce, stir well. Adjust the taste.
- Cook until done.
- Serve with accompaniments.
Tips:
- So that the gravel is soft and doesn’t smell, it’s best to boil it for approximately 1-2 hours, adding spices such as bay leaves, lemongrass, lime leaves or ginger.
- After boiling, drain, pour cold boiled water.
2. Gulai Kikil (Main)
Ingredients:
Beef stilts / feet / gravel – 500 grams
Thick coconut milk, from 1/2 coconut – 200 ml
Light coconut milk – 700 ml
Lime leaves, torn – 4 pieces
Turmeric leaves, torn and knotted – 1 sheet
Lemongrass, bruised – 2 stalks
Candied acid – 1 piece
Salt – 1.5 tsp
Granulated sugar – 1 tsp
Oil, for frying – 2 tbsp
Ground spices:
Curly red chilies – 50 grams
Cayenne pepper – 5 pieces
Shallots – 10 pieces
Garlic – 4 cloves
Roasted – 4 candlenuts
Galangal – 2 cm
Turmeric – 5 cm
How to make:
- Boil the tunjang until soft. Remove, drain, then set aside.
- Heat the oil. Saute ground spices, lime leaves, lemongrass and turmeric leaves until fragrant.
- Add thin coconut milk. Stir and cook until boiling.
- Add the pith, sugar, and salt. Stir and bring back to a boil.
- Pour in thick coconut milk. Cook until the spices are absorbed and the sauce is oily. Lift.
- Ready to be served.
Tips
Boil beef tunjang with a few bay leaves and a few tamarind eyes so the smell can disappear.
3. Kikil Beef Stir-fried Green Chili
Ingredients:
Beef kikil – 500 grams
Cooking oil – 2 tbsp
Sweet soy sauce – 2 tbsp
Garlic – 3 cloves
Shallots – 6 cloves
Large green chilies – 6 pieces
Curly red chilies – 4 pieces
Tomato – 1 piece
Ginger, crushed – 1 segment
Galangal, crushed – 1 segment
Bay leaf – 1 sheet
Salt – 1 tsp
Sugar – 1 tsp
Broth powder – 1 tsp
Water – 120 ml
How to make:
- Thinly slice the garlic and shallots.
- Slice green chilies and red chilies.
- Dice tomatoes.
- Prepare a pan, boil enough water then boil the gravel until soft, remove from heat and drain.
- Heat oil, saute garlic and shallots until fragrant. Add ginger, galangal and bay leaves, stir-fry briefly until the spices are cooked.
- Add gravel, green chilies, red chilies, sugar, salt, stock powder, tomatoes and soy sauce. Saute and stir until evenly mixed.
- Add water, then cook until the water reduces, adjust the taste.
- Prepare a container, arrange the green chilies into the container. Stir-fried green chili beef kikil is ready to be served.
4. Soto Mie Bogor
Materials:
Beef – 250 grams
Beef kikil – 150 grams
Garlic, crushed – 4 cloves
Shallots, finely sliced – 5 pieces
Lemongrass – 1 stalk
Galangal, bruised – 3 cm
Ginger, bruised – 3 cm
Orange leaves – 2 pieces
Salt – 1 tsp
Sugar – 1/2 tsp
Pepper – 1/2 tsp
Air – 1 liter
Oil, for frying – 1 tbsp
Complementary:
Wet yellow noodles, pour hot water then drain – 150 grams
Vermicelli, soaked in hot water then drained – 50 grams
Cabbage, finely sliced – 50 grams
Tomatoes, cut into small pieces – 2 pieces
Risol filled with vermicelli, fried and sliced – 3 pieces
Spring onions, finely sliced – 1 stem
Celery, finely sliced – 1 stalk
Fried onions – 1 tbsp
How to make:
- Boil the gravel until soft. Lift and drain. Discard the boiled water. Once cool, chop the pebbles and set aside.
- Boil the meat until tender. Remove the meat and drain. Once cool, cut the meat into pieces and set aside. Take the boiled water.
- In a pan, boil the water used to boil the meat again. Set aside.
- In a frying pan, heat the oil. Saute the garlic and red onion until fragrant. Remove and pour the stir fry into the stew pan. Stir well.
- Add lemongrass, galangal, ginger, lime leaves, salt, sugar and pepper. Stir well and continue cooking until it boils. Correct the taste. Turn off the heat.
- Presentation: Arrange the yellow noodles and vermicelli in a serving bowl. Add cabbage, tomatoes, rissol, pieces of meat and gravel, spring onions, celery and fried onions. Drizzle with sauce. Ready to be served.
Tips
Separate the boiling meat from the gravel. To make the soto sauce clear, don’t use the water used to boil the kikil because it is white in color. When boiling meat, don’t forget to remove and throw away the foam and other dirt that floats on the surface of the stew.
Atsarina Luthfiyyah (Senior Editor)
Has educational experience in the fields of Culinary and Journalism. His hobbies are writing, traveling and cooking. Masters in Communication Sciences at Gadjah Mada University
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