Tongseng Sapi: A Savory Indonesian Beef Stew
Ingredients:
- 250 grams beef (cooked until tender, to your preference)
- Vegetables of choice (I used cabbage and bok choy), chopped
- 2 stalks green onions, sliced
- 2 tomatoes, sliced
- Salt, to taste
- Granulated sugar, to taste
- Ground black pepper, to taste
- Sweet soy sauce (kecap manis), to taste
- 2 bay leaves
- 1 stalk lemongrass, smashed and tied into a knot
- 2 cups water
- For the spice paste:
- 5 cloves garlic
- 5 shallots
- 2 candlenuts
- 5 red chilies (add some bird’s eye chilies if you prefer extra heat)
Instructions:
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Prepare the Spice Paste: Begin by blending the garlic, shallots, candlenuts, and red chilies into a smooth paste.
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Sauté the Spice Paste: Heat a little oil in a pan over medium heat. Add the spice paste and sauté until fragrant and cooked through.
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Add Aromatics: Incorporate the smashed lemongrass and bay leaves into the pan. Stir well to combine with the spice paste.
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Incorporate the Beef: Add the tender beef pieces to the pan. Stir to coat the beef with the spice paste.
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Simmer the Stew: Pour in the 2 cups of water. Season with salt, granulated sugar, ground black pepper, and sweet soy sauce. Stir to mix everything together.
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Adjust Seasoning: Taste and adjust the seasoning as needed. Once the flavors are well-balanced, reduce the heat to low and let the stew simmer until the liquid reduces and thickens, which is known locally as “cemek” in Sundanese.
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Add Vegetables: When the sauce has thickened, add the chopped vegetables, followed by the green onions and sliced tomatoes. Stir well and cook until the vegetables are tender but still vibrant.
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Serve: Remove from heat and serve the Tongseng Sapi hot. Enjoy this flavorful Indonesian beef stew with steamed rice or as part of a larger meal.
This dish is perfect for those who appreciate a blend of savory, sweet, and spicy flavors. Its aromatic profile and hearty ingredients make it a comforting and satisfying meal.
