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Grilled Beef Tongue with Kluwek and Curry Sauce
Grilled Beef Tongue with Kluwek and Curry Sauce – - Recipe

This special dish consists of tender beef tongue with a rich kluwek curry sauce, served with savory tempeh crumble, fresh vegetable urap, sweet and spicy coconut serundeng, and pickled shallots.

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Ingredients

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Beef Tongue

Kluwek Curry Sauce

Tempe Crumble

Urap Vegetables

  • Long beans 300.0 g
  • Beansporuts 300.0 g
  • Spinach 150.0 g
  • Roasted coconut 50.0 g
  • Carrots 30.0 g
  • Sambal Terasi 30.0 g
  • Shallots, fried 10.0 g
  • Lime Juice 30.0 ml
  • MSG 10.0 g

Sweet and Spicy Coconut Serundeng

Pickled Shallots

  • Water 2000.0 ml
  • Salt 15.0 g
  • Sugar 300.0 g
  • Rice Vinegar 250.0 ml
  • Lime Leaves 2.0 g
  • Lemongrass 60.0 g
  • Shallots 500.0 g

This special dish consists of tender beef tongue with a rich kluwek curry sauce, served with savory tempeh crumble, fresh vegetable urap, sweet and spicy coconut serundeng, and pickled shallots.

...

Preparation

  1. Beef Tongue

    • Clean the Tongue: Thoroughly wash the beef tongue. Remove the tough outer skin of the tongue to facilitate the penetration of the seasoning.
    • Prepare the Aromatic Spices: Slice the shallots and garlic in half. Smash the lemongrass to release its aroma.
    • Prepare the Broth: Bring water to a boil. Add all the broth ingredients (except for the beef tongue), and stir well.
    • Cooking Tongue: Once the broth is cooked, add the cleaned beef tongue one by one into the broth. Stir gently to ensure the tongue is evenly submerged in the broth. Cover the container with aluminum foil.
    • Roast: Roast the tongue in the oven at 170°C for 3.5 hours until tender.
    • Cool: After cooking, remove the tongue and cool it in a blast chiller or let it sit at room temperature. Wrap it in plastic wrap and store it in the refrigerator.

  2. Kluwek Curry Sauce

    • Prepare the Spices: Slice all the spices (except for the seasoning, lemongrass, and kaffir lime leaves) to a size of 2 cm. Sauté all the sliced spices together with kluwek until fragrant.
    • Blend the Spices: After sautéing, blend all the spices until completely smooth to make straining easier.
    • Prepare the Sauce: Cook the ground spices with a little oil until fragrant and cooked. Add water and stir until well combined. Add all the seasoning spices, lemongrass, and kaffir lime leaves. Cook for approximately 30 minutes.
    • Strain the Sauce: Once cooked, strain the spices using the smallest strainer to ensure no spice residue remains.
    • Adjusting Flavor & Texture: Reheat the strained sauce over low heat. Adjust the flavor and thickness. Add unsalted butter and stir until melted. Then add xanthan gum gradually until the desired thickness is achieved (similar to a typical sauce).

  3. Tempe Crumble

    • Sliced tempe: Slice the tempe thinly, ensuring it does not break in the middle. Do it slowly.
    • Tempe Frying: Fry thin slices of tempe at a temperature of 160°C until golden brown and crispy. Be careful not to overcook or burn them. Then, drain the fried tempe.
    • Frying Lime Leaves: Fry lime leaves at the same temperature until crispy, being careful not to burn or change color as it will become bitter. Then, drain the lime leaves.
    • Crumble Tempe & Lime Leaves: After the tempe and lime leaves cool down, mash them both until they become crumbs or crumble.
    • Season: Add chicken broth powder and salt, then mash again while adjusting the taste until it is just right.

  4. Urap Vegetables

    • Boiled Vegetables: Boil the long beans, bean sprouts, and spinach until cooked. Remove them and place them in ice water for 5 minutes. Then drain and squeeze until the moisture is reduced and dry.
    • Boil Carrots: Cut the carrots into long strips (julienne). Boil using the same technique as other vegetables (briefly boil and then soak in ice water).
    • Mixing Ingredients: Once all the vegetables are prepared, add all the other urap ingredients (toasted coconut, shrimp paste sambal, fried shallots, lime juice, and MSG) into the bowl containing the vegetables. Gently stir to combine, without squeezing or pressing the mixture. Then, check the taste until it meets your preference.

  5. Sweet and Spicy Coconut Serundeng

    • Toasted Coconut: Cook grated coconut in a pan over low heat. Stir frequently until the coconut water evaporates slowly and the coconut begins to dry out.
    • Add Seasoning: Add the yellow spice from the kluwek curry sauce, and stir well. Then add the kaffir lime leaves, granulated sugar, and chicken broth powder. Continue stirring until the serundeng is fragrant and crispy.
    • Cool: Allow the serundeng to cool down and it is ready for use.

  6. Pickled Shallots

    • Onion Slice: Thinly slice the red onion consistently.
    • Boil the Pickling Spice: Prepare water and bring it to a boil. Add lemongrass, kaffir lime leaves, sugar, and salt.
    • Prepare the Pickles: After the water has boiled, reduce the heat. Add rice vinegar and sliced red onions to the pot. Stir well and cook for 10 minutes on low heat,
    • Cooling: Sautéd onions are cooled in an ice water bath.
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