Lidah Sapi Cabe Hijau - stewed beef tongue with green peppers

Ingredients

• 500 gbeef tongue
• ½onion
• 2shallots
• 3 clovesgarlic
• 4green lomboks (green chillies)
• 1 tbspoyster sauce
• 4 tbspkecap manis
• ½ tspsalt
• ½ tsppalm sugar
• 2 tbspoil
• as neededwater

Instructions

1. 1

   Boil the tongue

   Put the beef tongue in a pan with water and boil until tender. Drain it, remove the skin and cut the tongue into thin slices.

2. 2

   Prepare the aromatics

   Thinly slice the onion, shallots and garlic. Cut the green lomboks into diagonal rings.

3. 3

   Fry the aromatics

   Heat the oil in a pan and fry the onion, shallots and garlic for 2 minutes.

4. 4

   Season the tongue

   Add the sliced tongue, oyster sauce, kecap manis, salt and palm sugar. Mix well.

5. 5

   Finish and serve

   Add the green lomboks and cook until done. Serve.

What is lidah sapi cabe hijau?

Lidah sapi means beef tongue in Indonesian, while cabe hijau refers to green chillies. This Indonesian-style dish pairs tender slices of tongue with a sweet, savoury sauce and fresh chilli.

The recipe's appeal lies in the contrast between the soft meat, glossy kecap manis and aromatic vegetables. Boiling the tongue first gives it time to become tender before the short pan-cooking stage.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

Beef tongue provides the protein and much of the fat, while kecap manis and palm sugar contribute carbohydrates; the oil adds further fat. Pair a portion with rice and a generous serving of vegetables to round out the meal.

Preparing the tongue

Tenderness first: boil the tongue in water until tender, then drain it and peel away the skin. The recipe gives no fixed boiling time, so use tenderness rather than the clock as your cue.

Thin slices: cut the peeled tongue thinly so it can be coated evenly with the sauce during the final cooking.

Building the flavour

Aromatics: fry the onion, shallots and garlic in the oil for 2 minutes. This brief start softens them before the meat and sauces go into the pan.

Sweet and savoury: kecap manis brings sweetness and colour, while oyster sauce adds a savoury note. Salt and palm sugar complete the seasoning.

Handling the green chillies

Diagonal rings: slice the lomboks on the diagonal as directed, then add them after mixing the tongue with its sauces. This keeps the chillies distinct in the finished dish.

Chilli heat varies, so taste a piece before serving if you are unsure how hot yours are.

Knowing when it is ready

Tender meat: the tongue should be tender after boiling and easy to slice. If it is still firm, continue boiling until it reaches that stage.

Final cooking: once the tongue and sauces are in the pan, cook with the chillies until done. The recipe does not specify a further cooking time.

Serving the dish

Rice is a natural partner for the sweet-savoury sauce and helps make the dish a filling meal. Serve the tongue hot, with the chillies and aromatics distributed through the slices.

For a more balanced plate, add a side of vegetables such as steamed greens or quickly cooked green beans.

Recipe notes & tips

• Use enough water to keep the tongue submerged while it boils.
• Remove the skin after draining, while the tongue is still manageable to handle.
• Slice the tongue thinly for an even coating of sauce.
• Have the sliced aromatics and sauces ready before heating the oil.
• Add the green lomboks after mixing in the tongue and seasonings, as the recipe directs.

Variations

• Adjust the heat: use fewer green chillies for a milder dish.
• Add vegetables: cook sliced green beans with the tongue for extra texture.
• Use a different chilli: substitute another fresh green chilli if lomboks are unavailable.
• Serve with rice: spoon the sauce over steamed rice to make a more substantial meal.

Common mistakes to avoid

• Slicing before tender: boil the tongue first, then remove the skin and slice it.
• Guessing the boiling time: check tenderness rather than relying on an unspecified number of minutes.
• Cutting thick slices: slice the tongue thinly so the sauce coats it more evenly.
• Frying the aromatics for too long: follow the 2-minute fry before adding the tongue.
• Adding the chillies too early: add them after the tongue and sauces have been mixed.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until piping hot, adding a small splash of water if the sauce has thickened.

Frequently asked questions