Instagram/@chefgungun_handayana
Kikil is known as one part of the cow that is commonly used as a basic ingredient for various dishes. Beef kikil is often processed into soup, a mixture of whipped noodles, curry, or even various stir-fries. After being cooked with various spices, kikil offers a delicious taste and soft and chewy texture.
Unfortunately, it takes a special technique to get a soft and chewy gravel texture. Not without reason, raw gravel tends to have a very hard texture. Therefore, gravel must be processed and boiled for quite a long time.
The problem is that the method just now is not always effective in making the gravel soft, especially if it is large and thick. Not only that, another problem when processing gravel is that there is quite a lot of mucus and dirt, which makes this food ingredient smell fishy.
No need to worry, if you want to process kikil, you can copy the tricks shared by Chef Gungun Chandra Handayana. Through his personal Instagram account, this content creator and Executive Chef at Unilever Food Solutions Indonesia revealed a kitchen ingredient , which is an important key in processing kikil.
Reported by BrilioFood from Instagram @chefgungun_handayana on Friday (19/7), the kitchen ingredient in question is baking soda. So, baking soda must be added to the gravel cooking water, because it can break down the protein which makes this food tough. Therefore, gravel can be softer and of course mucus-free.
Since it was uploaded on July 6, Chef Gungun Chandra's video has been watched more than 361 thousand times. It's not surprising that many other Instagram users also provided direct responses in the comments column. Most expressed their gratitude for gaining useful new knowledge.
"Thanks. Coincidentally, there is a chip in the freezer, let's get some gas," said Instagram @yeyet170663.
"Nuhun chef... Just happened to want to cook kikil," explained Instagram @nur_nisnaini.
(brl/psa)
