processed food illustrations (pixabay.com/catalin)
For the people of Indonesia, of course, they are already familiar with the name of innards. Offal is the internal organ of an animal such as a cow, goat or chicken. Offal is usually consumed by frying, boiling, or burning like satay.
The offal itself has a savory taste and the chewy texture of the offal is much liked by Indonesian people so that it can be processed into various kinds of dishes.
If you are curious, here is a savory, spicy sauteed innards recipe that you can try practicing at home. Get ready to be addicted to the taste.
1. Materials needed
innards illustration (pixabay.com/Platus)Materials:
- 1/2 kg mixed beef offal
- 4 red onions, sliced
- 1 stalk of lemongrass, bruised
- 3 bay leaves
- 2 pieces of lime leaves, remove the bone part of the leaves
- 2 tbsp sweet soy sauce
- 1 tsp granulated sugar
- Warm water to taste
- Right amount of oil
- 4 red onions
- 3 cloves of garlic
- 3 curly red chilies
- 10 red bird's eye chilies
- 2 candlenuts, roasted briefly
- 1 segment of turmeric
- 1 segment of ginger
- 1/4 tsp pepper powder
- Salt to taste
2. Clean and boil the offal until tender
boiling water illustration (pixabay.com/music4life)First of all, take the beef offal then clean it. Remove all adhering dirt and then wash with water until completely clean. Drain and set aside briefly.
Continue to turn on the stove and heat the water in the pan. Add the beef offal then boil the beef offal until tender, remove and drain. Then, slice the beef innards according to taste.
3. Grind the spices
illustration of grinding spices (pixabay.com/LubosHouska) Next grind the ground spices. Put all the ingredients for the ground spices consisting of shallots, garlic, curly red chilies, red bird's eye chilies, turmeric, ginger, candlenuts, ground pepper, and salt to taste, into a mortar and pestle until the spices become smooth and soft.
You can also use a food processor or blender to grind the spices to make it easier and faster. You can add a little oil if you use a blender to make it easier and the spices don't get too dry.
4. Cook the innards with the spices until the flavors meld
Illustration of sautéing onions (pixabay.com/ottawagraphics)Heat the cooking oil in a skillet. Once hot, add the sliced shallots and sauté until the onions start to wilt and smell good. After that, add the ground spices along with bay leaves, lime leaves, lemongrass stalks, and granulated sugar. Stir until the spices are cooked.
After the seasoning starts to cook and smells good, immediately add the slices of innards that were boiled earlier. Saute for a while so that all the ingredients can be mixed evenly. After that, pour in about 150-200 ml of warm water, keep stirring until everything is well blended. Reduce the stove fire a little, then cook the innards until cooked and the water starts to shrink a little.
5. Correct the taste and serve
illustration of processed food from offal (pixabay.com/yuri9092)After the water starts to shrink, immediately add soy sauce and salt to taste, stir well. Cook the beef innards for a while using low heat until the spices really absorb perfectly.
Don't forget to test the taste. After you feel that the taste is just right, you can immediately turn off the stove and transfer the stir-fried beef offal to the container or serving plate that has been prepared. And sauteed savory spicy innards are ready to be served to be eaten with all family members at home.
You can immediately try to practice the savory peds offal stir-fry recipe above to be used as a side dish for white rice at home. The spicy and savory taste is very delicious and guaranteed to increase appetite. Don't forget to enjoy it with crackers as a complement.
(irp/Maz)