Tongseng Sapi: A Flavorful Indonesian Beef Stew
Ingredients:
- 500 grams beef: Pre-cooked briefly until tender, then drained and discard the cooking water.
- 200 ml instant coconut milk (such as Kara)
- 1500 ml water
- 1/2 cabbage: Sliced into medium pieces
- 3 green tomatoes: Sliced into medium pieces
- 7 whole bird’s eye chilies
- 2 stalks lemongrass: Lightly crushed
- 3 bay leaves
- 1 segment galangal: Lightly crushed
- 5 teaspoons salt (adjust to taste)
- 1 teaspoon sugar
- 3 tablespoons sweet soy sauce
For the Spice Paste:
- 1 small piece turmeric
- 3 teaspoons coriander seeds
- 1 teaspoon black pepper
- 3 candlenuts
- 9 shallots
- 7 cloves garlic
- 5 red curly chilies (seeds removed for less heat, suitable for children)
Instructions:
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Prepare the Spice Paste: Begin by blending the turmeric, coriander seeds, black pepper, candlenuts, shallots, garlic, and red curly chilies into a smooth paste. This will form the aromatic base of your dish.
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Sauté the Aromatics: In a large pot or Dutch oven, heat a small amount of oil over medium heat. Add the spice paste, lemongrass, bay leaves, and galangal. Sauté until the mixture becomes fragrant and the oil starts to separate from the paste.
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Cook the Beef: Add the pre-cooked beef to the pot. Stir well to combine the beef with the aromatic spice paste.
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Add Liquids: Pour in the water and instant coconut milk. Stir to mix everything thoroughly. Bring the mixture to a boil.
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Incorporate Chilies and Vegetables: Add the whole bird’s eye chilies, cabbage, and green tomatoes. Stir to combine. Cook until the cabbage is just tender but still slightly crisp.
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Season: Add the salt, sugar, and sweet soy sauce. Adjust the seasoning to your taste, allowing the stew to simmer for a few more minutes to meld the flavors.
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Serve: Your Tongseng Sapi is ready to be enjoyed! Serve hot with steamed rice for a complete and satisfying meal.
Enjoy this Indonesian classic that’s brimming with rich flavors and perfect for any gathering.
