Kikil Satay
Kikil satay threads Indonesian beef tendon or skin onto skewers and lacquers it with sweet soy, chile, and peanut sauce. The pieces should be bouncy and smoky, with cucumber and shallot cutting through the richness.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Simmer tendon or skin until tender if it is not already cooked, then cut it into skewer-sized pieces.
Blend garlic, chiles, peanuts, palm sugar, lime, and sweet soy into a thick glaze.
Thread the kikil onto soaked skewers and brush generously with the glaze.
Grill or broil, turning often, until smoky and sticky at the edges.
Serve with cucumber, shallot, lime, and extra peanut sauce.
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