Tumis Beef Tongue with Green Chilies
Ingredients:
- 500 grams beef tongue
- 1 thumb-sized piece of ginger, smashed
- 100 grams green chilies, sliced
- 75 grams carrots, diced
- 2 tomatoes, cut into pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- ½ teaspoon oyster sauce
- ½ teaspoon Raja Rasa seasoning
- ½ teaspoon soy sauce
- 1 tablespoon sweet soy sauce (kecap manis)
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- Salt and granulated sugar to taste
- 1 stalk green onion, chopped
- 2 tablespoons margarine
Instructions:
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Prepare the Beef Tongue: Place the beef tongue in a pressure cooker with the smashed ginger. Cook for approximately 30 minutes until tender. Once cooked, remove the tongue, peel off the rough skin, and cut it into small cubes.
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Sauté Aromatics: Heat the margarine in a large pan over medium heat. Add the chopped onion and minced garlic, cooking until fragrant and translucent.
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Add Vegetables and Beef Tongue: Incorporate the diced carrots and cubed beef tongue into the pan. Pour in 250 ml of beef broth or water. Allow the mixture to come to a boil.
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Season the Dish: Add the Worcestershire sauce, oyster sauce, Raja Rasa seasoning, soy sauce, and sweet soy sauce. Stir to combine all ingredients well. Adjust the seasoning with salt and sugar according to your taste. Continue cooking until the sauce thickens.
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Finish with Tomatoes and Green Onions: Add the tomato pieces and chopped green onions. Stir gently and cook for a few more minutes until the tomatoes are slightly softened and the green onions are just wilted.
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Serve: Transfer the dish to a serving platter and enjoy hot.
This flavorful stir-fry blends the richness of beef tongue with the zesty kick of green chilies, complemented by a savory sauce and fresh vegetables. It’s a perfect dish for a hearty meal that brings a touch of Indonesian cuisine to your table.
