The tender beef tendon combined with tempeh and tofu provides the perfect balance of texture, flavor, and nutrition. The combination makes for a more balanced and filling dish.
Many people enjoy beef tendon because of its chewy sensation when chewing.
It's different from other meats.
Tempeh and tofu are easy to find, inexpensive, and quick to prepare. Adding tempeh and tofu can increase the portion size of a dish without having to buy a lot of tendon, making it more economical.
Ingredients:
100 grams of beef tendon.
2 tempeh.
2 tofu.
4 tablespoons of fermented soybean paste.
Sliced seasoning:
10 green chilies.
2 shallots.
1 tomato.
How to make:
Cut the tempeh and tofu into cubes, or adjust to your taste.
Wash the boiled tendon thoroughly and cut it crosswise or into small squares.
Slice all the spices, such as green chilies, shallots, and tomatoes.
Heat the oil and fry the tofu and tempeh until golden brown.
Use the remaining oil to fry the tempeh and tofu. Add the shallots and cook until golden brown.
Add the green chilies and tomatoes and stir well.
Add 1/2 teaspoon of salt.
Add the tendon and stir well.
Add the fermented soybean paste (tauco).
Add a little water to speed up the cooking process.
When the tendon and spices have dried out, add the fried tempeh and tofu and stir well. Once everything is combined, turn off the stove.
🔸Prepare and serve.
Kinkai offers a rich experience with its distinctive chewy texture. Besides being a delicious dish that can be served in a variety of dishes, kikil also contains beneficial nutrients such as collagen. I hope the dish I serve brings pleasure and happiness to everyone who enjoys it☺🥰
