Serves 2-4 people
300 g beef gravel
200 g potatoes, cut into 2 cm cubes
2 bay leaves
4 kaffir lime leaves
15 g galangal, smashed
20 g tamarind paste, dissolved in 30 ml of water
20 g brown sugar
500 ml cooking oil
Seasoning:

8 g salt
5 g sugar
8 g chicken stock powder
Ground spices :

30 g shallots
15 g garlic
100 g big red chili
20 g curly red chili
60 ml cooking oil

Recipe Courtesy of
Awan

Kikil Kentang Bumbu Merah (Beef and Potato Gravel with red sauce)

Kikil Kentang Bumbu Merah is a specialty dish from Surabaya, East Java. Made with beef gravel and potatoes, and coated in an aromatic red spices sauce, it is the potatoes that really take on and absorb all the yummy deliciousness of the sauce. If you’ve never cooked with gravel before, this recipe would mark a great new culinary adventure. Enjoy!

Difficulty: Easy

Preparation: 30 min
Cook: 20 min
Clean up: 15 min

Steps: 3 steps
16 Ingredients

Difficulty: Easy
Steps: 3 steps
16 Ingredients

Preparation: 30 min
Cook: 20 min
Clean up: 15 min

Directions

Cook the beef gravel and potatoes
- In a pressure cooker, cook the beef gravel for 20 minutes, then cut into 2 cm cubes and set aside.
- Fry the potatoes until cooked or golden brown and set aside.

Prepare the red spice sauce
- Puree the shallots, garlic, big red chili, and curly red chili till it forms a paste.
- Add the cooking oil into a pan and set the heat to medium. Saute the paste and add bay leaves, kaffir lime leaves and galangal.
- Add salt, sugar, chicken powder, tamarind juice, and brown sugar. Continue to stir until paste turns darker in color and the oil starts to separate.

Add potatoes and beef gravel
- Add the potatoes and gravel and stir with the red sauce until well combined.

Plate and Serve!

Prepare a serving platter.
Dish up onto the platter.
Serve with steaming hot rice.

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Name: Kikil Kentang Bumbu Merah (Beef and Potato Gravel with red sauce)
Prep time: P0Y0M0D0H30M0S
Cook time: P0Y0M0D0H20M0S
Total time: P0Y0M0D0H50M0S
Yield: Serves 2-4 people
Cuisine: Asian
Ingredients: 300 g beef gravel; 200 g potatoes, cut into 2 cm cubes; 2 bay leaves; 4 kaffir lime leaves; 15 g galangal, smashed; 20 g tamarind paste, dissolved in 30 ml of water; 20 g brown sugar; 500 ml cooking oil; Seasoning: 8 g salt; 5 g sugar; 8 g chicken stock powder; Ground spices : 30 g shallots; 15 g garlic; 100 g big red chili; 20 g curly red chili; 60 ml cooking oil