Tumis Kikil Bumbu Rawit - spicy stewed beef

Ingredients

• 350 gkikil (beef trotters)
• 12red bird’s eye chillies
• 12green bird’s eye chillies
• 1spring onion
• 200 mlwater
• 45 ml (3 tbsp)kecap manis
• 5 ml (1 tsp)palm sugar
• 45 ml (3 tbsp)oil
• As neededwater, for boiling
• 6shallots
• 6 clovesgarlic
• 2.5 ml (½ tsp)salt

Instructions

1. 1

   Boil the kikil

   Bring water to a boil in a pan and cook the kikil until tender. Cut it into pieces and set aside.

2. 2

   Make the paste

   Pound or grind the shallots, garlic and salt into a fine paste.

3. 3

   Cut the chillies

   Chop the red and green chillies and the spring onion into small pieces.

4. 4

   Fry the paste

   Heat the oil in a pan and fry the paste for 5 minutes.

5. 5

   Soften the chillies

   Add the chillies and spring onion, then cook until softened and wilted.

6. 6

   Simmer the kikil

   Add 200 ml water, the kecap manis and palm sugar, and mix well. Add the kikil and cook until almost all the liquid has evaporated.

7. 7

   Serve the dish

   Serve once the kikil is coated in the reduced sauce.

What is tumis kikil bumbu rawit?

Tumis means a stir-fried or sautéed dish, while kikil refers to the chewy skin and connective tissue from a cow’s foot. This Indonesian preparation combines it with bumbu, a ground seasoning paste, and rawit chillies.

Here, the kikil is boiled until tender before being simmered with the paste, chillies and sweet soy sauce. Red and green chillies bring colour as well as heat, while kecap manis gives the sauce a sweet, savoury finish.

Nutrition and macros by portion

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

The kikil supplies most of the protein and some fat, while kecap manis and palm sugar contribute carbohydrates. Oil is another source of fat, and the rice commonly served alongside adds more carbohydrates; balance the plate with a serving of vegetables.

Choosing the kikil

Kikil: Look for cleaned beef trotters or prepared kikil from a butcher or Indonesian grocer. The pieces need boiling until tender before they are cut and added to the sauce.

Chillies: The recipe uses both red and green bird’s eye chillies. Chop them into small pieces so they distribute through the dish.

Making the bumbu

The shallots, garlic and salt are pounded or ground into a fine paste. A smooth, evenly ground paste fries more consistently than one with large pieces.

Fry it for the full 5 minutes before adding the chillies and spring onion. Stir as it cooks so the paste does not catch on the pan.

Getting the texture right

Tender kikil: Boil it until soft enough to cut into pieces; the recipe does not specify an exact boiling time, so check its texture as it cooks.

Reduced sauce: After adding the kikil, continue cooking until the moisture has almost evaporated. The finished pieces should be coated rather than sitting in a pool of liquid.

Balancing sweet and spicy

Kecap manis and palm sugar provide sweetness alongside the heat of the rawits. Mix them with the water before adding the kikil so the sauce is evenly combined.

The chillies are cooked until softened before the kikil goes in. This lets their flavour mingle with the fried paste and sauce.

Serving ideas

Serve the kikil hot with steamed rice, which pairs naturally with the sweet, spicy sauce. Keep the rice separate until serving so it stays fluffy.

For a more rounded meal, add a simple vegetable side, such as lightly cooked greens. Serve the kikil as a strongly flavoured part of the plate rather than as the only component.

Recipe notes & tips

• Cut the boiled kikil into fairly even pieces so they cook through together in the sauce.
• Grind the shallots, garlic and salt finely for a more even bumbu.
• Stir the paste as it fries for 5 minutes to help prevent it sticking.
• Add the kikil only after the kecap manis, palm sugar and water have been mixed together.
• Keep cooking until the liquid has nearly evaporated, checking that the sauce does not dry out completely.

Variations

• Adjust the heat: Use fewer bird’s eye chillies for a milder dish.
• Change the balance: Add the palm sugar gradually and taste the sauce as it simmers.
• Serve with rice: Spoon the kikil and its reduced sauce over steamed rice.
• Add greens: Serve a side of simply cooked vegetables for a more varied plate.

Common mistakes to avoid

• Undercooked kikil: Boil it until tender before cutting and adding it to the sauce.
• Rough bumbu: Grind the shallots and garlic finely so the paste cooks evenly.
• Scorched paste: Stir it while frying for the full 5 minutes.
• Watery finish: Keep simmering after adding the kikil until the moisture has almost evaporated.
• Uneven pieces: Cut the tender kikil into similar-sized pieces so they warm through consistently.

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 become too thick.

Frequently asked questions