Authentic Indonesian Beef and Goat Tongseng with Cabbage and Coconut Milk

Tongseng Sapi (Beef Tongseng) and Tongseng Kambing Santan (Goat Tongseng with Coconut Milk) Recipe

Ingredients:

For the Tongseng:

• 1/2 kg beef or goat (cut into cubes)
• 1/4 kg cabbage (cut into chunks)

For the Spice Paste:

• 1 tsp coriander seeds
• 1 tsp black pepper
• 2 cm turmeric
• 6 shallots
• 2 cloves garlic

Additional Spices:

• 1 small packet of Sun Kara seasoning
• 1 stalk lemongrass (bruised)
• 3 bay leaves
• 3 cm galangal (bruised)
• 1 packet sweet soy sauce
• 1 tbsp granulated sugar
• 1 tsp salt
• 1 packet beef stock seasoning (Royco)

For the Pickles:

• 1 carrot
• 2 cucumbers
• 2 shallots
• 5 small green or red chilies
• Vinegar or lemon juice (to taste)

For Serving:

• Emping (crackers) or kerupuk (crisps)
• Sweet soy sauce

Instructions:

1. Prepare the Beef or Goat:

   • In a pot, bring 1 cup of water to a boil. Add the beef or goat cubes along with 1 tsp of salt. Cook until the meat is tender.

2. Make the Spice Paste:

   • Grind together the coriander seeds, black pepper, turmeric, shallots, and garlic until you have a smooth paste.

3. Cook the Spice Paste:

   • Heat some oil in a pan over medium heat. Sauté the ground spice paste until fragrant and the oil begins to separate.

4. Add Liquids and Spices:

   • Add 1 cup of water to the pan with the sautéed spice paste. Incorporate the additional spices: lemongrass, bay leaves, and galangal. Stir in the sweet soy sauce. Bring the mixture to a boil.

5. Combine Ingredients:

   • Add the cooked beef or goat along with the cabbage to the pot. Continue to cook until the cabbage is tender and the flavors meld together. Add the Sun Kara seasoning, salt, and sugar, adjusting the seasoning to taste.

6. Prepare the Pickles:

   • Thinly slice the carrot, cucumbers, and shallots. Chop the chilies. Combine them in a bowl, and add vinegar or lemon juice to taste. Let the pickles marinate while you finish the tongseng.

7. Serve:

   • Once the tongseng is ready, remove from heat. Serve hot with emping or kerupuk on the side, and provide additional sweet soy sauce for drizzling.

Enjoy this rich and flavorful tongseng, whether you choose beef or goat, with its vibrant pickles and crispy accompaniments for a complete and satisfying meal.