Fresh Beef Tongseng without Coconut Milk
Ingredients:
- 500 grams beef (mixed cuts including ribs)
- 2 ripe tomatoes, chopped
- 5 leaves of cabbage, chopped
For the Spice Paste:
- 8 shallots
- 5 garlic cloves
- 2 roasted candlenuts
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground turmeric
- 1 cm ginger
Other Ingredients:
- 2 stalks lemongrass, smashed
- 2 bay leaves
- 3 kaffir lime leaves
- 2 cm galangal, smashed
- Water, as needed
- 1 tablespoon soy sauce
- Salt and chicken bouillon powder, to taste
Instructions:
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Blanch the Beef: Begin by blanching the beef for about 10 minutes. After blanching, cut the beef into pieces according to your preference.
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Prepare the Spice Paste: In a blender or food processor, combine the shallots, garlic cloves, roasted candlenuts, ground black pepper, ground turmeric, and ginger. Blend until you achieve a smooth paste.
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Cook the Spice Paste: Heat a little oil in a large pot over medium heat. Add the spice paste and sauté until fragrant and golden brown.
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Add the Beef: Incorporate the beef pieces into the pot, stirring well to ensure the beef is coated with the spice paste.
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Simmer the Beef: Pour enough water into the pot to cover the beef. Add the lemongrass, bay leaves, kaffir lime leaves, and galangal. Let the mixture simmer until the beef becomes tender. If the water level gets too low, you can add more water as needed.
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Add Vegetables: Once the beef is tender, add the chopped cabbage and tomatoes to the pot. Season with salt, chicken bouillon powder, and soy sauce. Stir to combine and adjust the seasoning to taste.
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Final Cooking: Allow the dish to cook for a few more minutes until the cabbage is tender and the flavors meld together.
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Serve: Adjust the consistency of the broth to your liking—add more water if you prefer a soupier dish or reduce it for a thicker consistency. Serve hot and enjoy!
Notes:
- Feel free to adjust the amount of broth and tenderness of the beef based on your preferences. If you want more broth, simply add more water during cooking.
