4 Ideas for Processing Beef Kikil, Soft and Makes You Sick

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

Materials:

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:

1. 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.
2. Add the scrambled eggs and rice, stir until the spices are evenly distributed.
3. Add sweet soy sauce, stir well. Adjust the taste.
4. Cook until done.
5. Serve with accompaniments.

Tips:

1. 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.
2. 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:

1. Boil the tunjang until soft. Remove, drain, then set aside.
2. Heat the oil. Saute ground spices, lime leaves, lemongrass and turmeric leaves until fragrant.
3. Add thin coconut milk. Stir and cook until boiling.
4. Add the pith, sugar, and salt. Stir and bring back to a boil.
5. Pour in thick coconut milk. Cook until the spices are absorbed and the sauce is oily. Lift.
6. 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:

1. Thinly slice the garlic and shallots.
2. Slice green chilies and red chilies.
3. Dice tomatoes.
4. Prepare a pan, boil enough water then boil the gravel until soft, remove from heat and drain.
5. Heat oil, saute garlic and shallots until fragrant. Add ginger, galangal and bay leaves, stir-fry briefly until the spices are cooked.
6. Add gravel, green chilies, red chilies, sugar, salt, stock powder, tomatoes and soy sauce. Saute and stir until evenly mixed.
7. Add water, then cook until the water reduces, adjust the taste.
8. 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

Ingredients:

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 stalk

Celery, finely sliced ​​– 1 stalk

Fried onions – 1 tbsp

How to make:

1. Boil the gravel until soft. Lift and drain. Discard the boiled water. Once cool, chop the pebbles and set aside.
2. Boil the meat until tender. Remove the meat and drain. Once cool, cut the meat into pieces and set aside. Take the boiled water.
3. In a pan, boil the water used to boil the meat again. Set aside.
4. 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.
5. 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.
6. 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 soup clear, don’t use the water used to boil the kikil because it is white. 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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