Recipe for stir-fried kikil, a special dish for Eid al-Adha, Jakarta Kikil is the body part of an animal, generally a cow or goat, that is located on the hind legs or feet. This part is often composed of tough connective tissue and collagen, so it requires a long cooking time to make it soft and easy to eat.

Kikil usually has a chewy texture and fibers that are quite strong. As a part that some people don’t like because of its thickness, gravel usually requires a long boiling or cooking process to make it soft and easy to consume.

Process kikil for consumption, it is important to boil it first to ensure that the gravel becomes soft and safe for consumption. If you have a lot of gravel from the sacrificial meat, here’s an easy recipe:

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