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Ingredients
- Serves 2-4 people
300 g beef gravel
100 g green chili, cut oblique to ½ cm thickness
4 pcs red chili, cut oblique to ½ cm thickness
1 red tomato, cut into 6 wedges
2 spring onion. cut oblique to ½ cm thickness
7 shallots, thinly sliced
3 cloves garlic, thinly sliced
2 petai pods, remove the bean from the pod, skinned and halved
10 g galangal, smashed
3 kaffir lime leaves
19 g oyster sauce
100 ml water
5 g chicken stock powder
19 g chilli sauce
4 g white pepper
8 g sugar
30 ml cooking oil
Kikil Pete Cabe Hijau (Beef Tendon with Petai and Green Chilli)
Kikil Pete Cabe Hijau is a specialty dish where gravel is its shining star. Gravel, which is part of the leg of the cow, is a commonly used meat protein in parts of Asia. This is sauteed and combined with green chilies sauce. Add pete also known as petai or stinky bean, a known superfood, and it brings another level of pungency to an already mouth-watering recipe.
- Easy
- 60 min
- 20 min
- 15 min
- 1 steps
- 17 Ingredients
- Easy
- 1 steps
- 17 Ingredients
- 60 min
- 20 min
- 15 min
Instructions
-
Making Beef Gravel with Green Chilli
In a pressure cooker, cook the beef gravel for 20 minutes. Remove and set aside.
Cut the gravel into 2 cm cubes or bite size pieces.
Saute shallot and garlic slices with galangal until fragrant.
Add red chilies and green chilies, petai (optional), kaffir lime leaves, and tomato. Sauté to mix and combine evenly.
Add the cooked gravel and the remaining seasoning except the spring onion. Cook for about 15-20 minutes for the gravel to absorb all the flavors. Turn off the heat and set aside.
Plate and Serve!
Prepare a serving plate, and transfer the beef gravel with green chilies onto the plate and garnish with spring onions and serve.
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Ingredients
- Serves 2-4 people
-
300 g beef gravel
100 g green chili, cut oblique to ½ cm thickness
4 pcs red chili, cut oblique to ½ cm thickness
1 red tomato, cut into 6 wedges
2 spring onion. cut oblique to ½ cm thickness
7 shallots, thinly sliced
3 cloves garlic, thinly sliced
2 petai pods, remove the bean from the pod, skinned and halved
10 g galangal, smashed
3 kaffir lime leaves
19 g oyster sauce
100 ml water
5 g chicken stock powder
19 g chilli sauce
4 g white pepper
8 g sugar
30 ml cooking oil
Nutrition
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