Hearty Beef Rib Soup with Coconut and Spices

Tongseng Tetelan Sapi Santan Recipe

Ingredients:

• 250 grams beef rib bones (tetelan sapi)
• 1/4 head of white cabbage (kol putih)
• 5 local carrots (wortel lokal)
• 1 stalk of green onion (daun bawang)
• 2 stalks of lemongrass (serai)
• 2 tomatoes
• 7 bird’s eye chilies (cabai setan)
• 3 bay leaves (daun salam)
• 1 thumb-sized piece of galangal (lengkuas)
• 1 package of coconut milk (santan Kara)
• Ground Spices:
  • 4 candlenuts (kemiri)
  • 4 shallots (bawang merah)
  • 2 small garlic cloves (bawang putih)
  • A pinch of coriander (ketumbar)
  • 3 tablespoons sweet soy sauce (kecap) – I used Bango
• Cooking oil (minyak goreng) – as needed

Instructions:

1. Prepare the Ground Spices:

   • Blend the candlenuts, shallots, garlic, and coriander into a smooth paste.

2. Cook the Beef:

   • Heat a little cooking oil in a pot over medium heat.
   • Sauté the ground spice paste until it is fragrant and cooked through.
   • Add water and the beef rib bones to the pot. Bring to a boil, then lower the heat and simmer until the meat is tender, which should take about 45 minutes to 1 hour.

3. Add Vegetables:

   • Once the beef is tender, add the chopped carrots. Cook for about 15 minutes.

4. Incorporate Remaining Ingredients:

   • Add the cabbage, green onion, lemongrass, tomatoes, chilies, bay leaves, and galangal to the pot.
   • Pour in the coconut milk and sweet soy sauce. Adjust the seasoning to taste.
   • If needed, add additional water to ensure there is plenty of broth.

5. Simmer and Serve:

   • Allow the soup to simmer until all the vegetables are tender and the flavors meld together, approximately 10-15 minutes.
   • Taste and adjust the seasoning if necessary.

6. Final Touches:

   • Turn off the heat and let the soup rest for a few minutes before serving.

Enjoy this comforting Tongseng Tetelan Sapi Santan, perfect for a hearty meal. Serve hot and savor the rich, aromatic flavors. Bon appétit!