Tongseng Sapi ala Remboelan Resto
Ingredients:
- 400 grams beef (200 grams beef ribs, 200 grams beef chuck)
- 1 small cabbage (shredded or sliced to your preference)
- 500 ml coconut milk (from half a fresh coconut)
- 5 cm galangal (thinly sliced)
- 3 cm ginger (thinly sliced)
- 2 stalks lemongrass (bruised)
- 2 bay leaves
- 1 tomato (diced)
- A handful of bird’s eye chilies (whole)
- Seasoning (non-MSG, to taste)
- Sweet soy sauce (to taste)
- Salt and sugar (to taste)
For the Spice Paste:
- 6 shallots
- 4 cloves garlic
- 1 nutmeg
- 3 candlenuts
- 1 teaspoon coriander
- 3 red curly chilies
To Serve:
- Fried shallots
- Mlinjo crackers
Steps:
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Prepare the Ingredients: Begin by cutting the beef into bite-sized pieces. Boil the beef for 10 minutes to remove any blood and impurities. Drain and discard the water, then add fresh water and pressure cook using a Twin Tulipware or similar pressure cooker for 20 minutes.
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Cook the Spice Paste: In a pan, heat a bit of oil and sauté the ground spice paste until fragrant. Add lemongrass, bay leaves, ginger, galangal, and seasoning. Cook until the mixture is aromatic and the raw smell of the spices dissipates.
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Combine Ingredients: Add the pressure-cooked beef to the pan and stir well to combine with the spice mixture. Pour in sweet soy sauce to taste, mixing thoroughly.
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Add Coconut Milk and Vegetables: Pour in the coconut milk along with any remaining water from the beef’s previous cooking. Add the shredded cabbage, whole bird’s eye chilies, and diced tomato. Bring to a boil and then reduce to a simmer.
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Adjust Seasoning: Taste and adjust seasoning with salt and sugar as needed. Allow the dish to simmer until the cabbage is tender and the flavors are well combined.
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Serve: Garnish with fried shallots and serve with mlinjo crackers on the side. This dish is especially delightful when enjoyed with crispy crackers and a sprinkle of fried shallots.
Enjoy this flavorful Tongseng Sapi, a dish that combines tender beef with rich coconut milk and aromatic spices. Perfect for a hearty meal that will surely impress!
Feel free to share your experience and any personal twists you add to this recipe. Happy cooking!
