Spicy Beef Tongseng with Cabbage and Tomato

Tongseng Daging Sapi Without Coconut Milk and MSG

Ingredients:

• 1/4 kg beef
• 1 head cabbage
• 1 tomato
• 10 green bird’s eye chilies
• Spice Paste:
  • 10 shallots
  • 2 cloves garlic
  • 1 small piece turmeric
  • 2 small pieces ginger
  • 1 candle nut
  • Coriander seeds
  • Black pepper
  • Palm sugar
  • Salt
  • Sweet soy sauce
• 1 stalk lemongrass, bruised
• 1 piece galangal, bruised
• 2 bay leaves
• 1 kaffir lime leaf
• Water

Steps:

1. Begin by washing all the ingredients thoroughly. Bring a pot of water to a boil, then add the beef. Cook until tender, seasoning with salt. Once cooked, remove the beef, drain, and cut it into bite-sized pieces.

2. For the spice paste, blend the shallots, garlic, turmeric, ginger, candle nut, coriander seeds, and black pepper until smooth. Heat a little oil in a pan, then sauté the spice paste until fragrant.

3. Add the beef pieces to the pan with the sautéed spice paste. Stir well to ensure the beef is coated with the spices. Pour in the beef broth from the earlier cooking process. If needed, add additional water. Toss in the green bird’s eye chilies.

4. Since the beef is already cooked, you only need to bring the mixture to a boil. Add the sliced cabbage and tomato to the pan.

5. Taste and adjust the seasoning with additional salt and palm sugar if necessary. Drizzle in some sweet soy sauce to balance the flavors. Once everything is well combined and heated through, remove from heat.

6. Serve the Tongseng Daging Sapi hot, and enjoy this flavorful dish.