Ingredients

  • 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

Kikil Kentang Bumbu Merah (Beef and Potato Gravel with red sauce)
Recipe Courtesy of
Awan

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

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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!
  • Easy
  • 30 min
  • 20 min
  • 15 min
  • 3 steps
  • 16 Ingredients
  • Easy
  • 3 steps
  • 16 Ingredients
  • 30 min
  • 20 min
  • 15 min

Directions

  1. 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.

    Cook the beef gravel and potatoes


  2. 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.

    Prepare the red spice sauce


  3. Add potatoes and beef gravel

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


Plate and Serve!

  • Prepare a serving platter.

  • Dish up onto the platter.

  • Serve with steaming hot rice.

Plate and Serve!
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    Ingredients
    • 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

    Nutrition
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