- 500 grams frozen beef tendon, thawed and rinsed off
- 1 1/2 centimeters galangal, bruised
- 8 kaffir lime leaves
- 3 lemongrasses, take white parts only and bruise them
- 3 liters water
- extra virgin coconut oil for stir frying
- 1/2 tablespoon roasted coriander
- 3/4 teaspoon ground roasted cumin
- 2.5 centimeters (1-inch) long fresh turmeric roots
- 2 centimeters (3/4-inch) long kencur root (kaempferia galanga) -> I used kencur powder about 1 teaspoon
- 2.5 centimeters (1-inch) long fingerroot (temu kunci)
- 4 long red cayenne peppers, seeded
- 75 grams (2.65 oz) shallots
- 50 grams (1.76 oz) garlic
- 8 toasted candlenuts
- 1/2 tablespoon petis udang
- ground white pepper
- Lontong (Rice Cakes)
- Fried Shallot Flakes
- Key Limes (I substituted for calamansi/jeruk kesturi/lemon cui), wedged
- Green Onions, sliced
- Sambal Kemiri (Candlenuts Sambal)
- In a large pot, combine 3 liters water, beef tendon, 1 lemongrass, and 4 kaffir lime leaves. Bring to a boil and cook until beef tendon is soft; about 2-3 hours. Separate the kikil (beef tendon) from the broth. Wait until the tendon cool down and you can cut tendon into smaller bite pieces. Combine these pieces back to with the broth in the pot.
- Process all ingredients for spice paste in a food processor or use your mortar and pestle until smooth.
- In a skillet or wok, heat the coconut oil. Stir fry spice paste, galangal, the rest of kaffir lime leaves and lemongrass until fragrant. Add a small amount of beef tendon broth from the pot with a ladle over the stir-frying mixture. Stir and transfer all mixture back to the pot.
- Re-boil the kikil (beef tendon) soup. Taste the soup, add more salt and ground white pepper as needed. Set aside.
Cut lontong into small bite pieces. Place them in bowl. Laddle the kikil (beef tendon) soup into a bowl. Sprinkle green onion and shallot flakes on top. Serve with lime wedges and sambal kemiri on the side.