Ingredients
- Beef: 1/4 kg (cut into small pieces)
- Coconut Milk: 500 ml
- Kaffir Lime Leaves: 2, torn into pieces
- Cinnamon Stick: 2 cm
- Lemongrass: 1 stalk, smashed
- Galangal: 2 cm, smashed
- Bird’s Eye Chilies: 4
- Sweet Soy Sauce: to taste
- Salt and Sugar: to taste
- Tomato: 1 medium, cut into quarters
- Cabbage: 4 leaves, chopped
- Fried Shallots: for garnish
- For the Spice Paste:
- Red Chilies: 5, deseeded
- Shallots: 4 cloves
- Garlic: 2 cloves
- Black Pepper: 1/4 tsp
- Turmeric: 2 cm
- Candlenuts: 1
- Oil: for frying
Instructions
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Prepare the Spice Paste: Begin by blending the red chilies, shallots, garlic, black pepper, turmeric, and candlenuts into a smooth paste. You can use a food processor or mortar and pestle for this step.
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Sauté the Spice Paste: Heat some oil in a large pan over medium heat. Add the spice paste and sauté until fragrant and the oil begins to separate from the paste.
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Add Aromatics: To the pan, add the torn kaffir lime leaves, smashed lemongrass, cinnamon stick, and smashed galangal. Stir well to combine and let the mixture cook for a few minutes.
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Cook the Beef: Add the chopped beef to the pan, stirring occasionally until the meat changes color and starts to brown.
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Incorporate the Coconut Milk: Pour in the coconut milk, then add the bird’s eye chilies, salt, sugar, and sweet soy sauce. Stir everything together and adjust the seasoning to your taste.
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Simmer the Stew: Allow the stew to simmer on low heat until the beef is tender and the flavors are well blended. This usually takes about 30-40 minutes.
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Add Vegetables: Once the beef is cooked, add the chopped cabbage and tomato quarters. Stir briefly to combine and cook until the cabbage is just wilted and the tomatoes are slightly softened.
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Finish and Serve: Turn off the heat and garnish with fried shallots. Serve the Tongseng Sapi hot with steamed rice for a delightful meal. Enjoy this savory and aromatic Indonesian dish!
This Tongseng Sapi recipe is perfect for those who love rich, coconut-infused stews with a hint of spice. The blend of aromatic herbs and spices makes this dish both comforting and delicious, ideal for pairing with a bowl of warm, fluffy rice.