Tongseng Daging Sapi Recipe
Ingredients:
- 500 grams beef (ribs are recommended for best flavor)
- 1 liter water
- 500 ml coconut milk (from 1/2 coconut)
- 5 cabbage leaves, roughly chopped
- 1 stalk green onion, cut into large pieces
- 2 tomatoes, quartered
- 4 kaffir lime leaves
- 2 bay leaves
- 1 stalk lemongrass, bruised
- 10 bird’s eye chilies, whole
- 3 cardamom pods
- 2 cloves
- 1 cm cinnamon stick
- Salt, sugar, and sweet soy sauce to taste
For the Spice Paste:
- 7 shallots
- 4 garlic cloves
- 4 candlenuts, toasted
- 1 tablespoon toasted coriander seeds (ground coriander can be used)
- 1 cm roasted turmeric (or a 1-inch piece of fresh turmeric)
- 1 teaspoon black pepper
- 2 large red chilies (or 3 small red chilies)
Instructions:
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Prepare the Beef:
- In a pressure cooker, boil the beef with 1 liter of water. Once the pressure is up, cook for 30 minutes. Allow the pressure to release naturally and let the beef cool. Set aside.
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Prepare the Spice Paste:
- Blend the shallots, garlic, candlenuts, toasted coriander, turmeric, and black pepper into a smooth paste.
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Cooking:
- Heat some oil in a pan. Sauté the spice paste until fragrant. Add the lemongrass, kaffir lime leaves, bay leaves, and bird’s eye chilies, and stir well.
- Once aromatic, add the boiled beef to the pan. Pour in a little water (preferably the water used to boil the beef), and simmer briefly. Then, add the coconut milk, cabbage, green onion, and tomatoes. Cook until the coconut milk reduces and thickens. If not using a pressure cooker, continue to cook until the beef is tender after adding the coconut milk.
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Seasoning:
- Season with sweet soy sauce (about 2 tablespoons), a pinch of sugar, and salt to taste. Stir well and cook for a few more minutes.
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Serve:
- Once everything is well-cooked and flavored, remove from heat. Serve hot and enjoy!
This hearty and flavorful Tongseng Daging Sapi is perfect for a comforting meal and showcases the rich, aromatic spices of Indonesian cuisine. Enjoy!
