Tongseng Sapi Without Coconut Milk
Ingredients:
- 350 grams beef, cut into small pieces
- 5 shallots
- 3-4 cloves garlic
- 3 candlenuts
- 1 piece ginger (about 1 inch)
- 1 piece turmeric (about 1 inch)
- 20 bird’s eye chilies (adjust to taste for spiciness)
- Palm sugar, to taste
- Salt, to taste
- Pepper, to taste
- Sweet soy sauce, to taste
- Seasoning, to taste
- 3 kaffir lime leaves, torn
- 1 stalk lemongrass, bruised
- 2 bay leaves, torn
- 10 whole bird’s eye chilies
- 7-8 cabbage leaves, sliced
- 1 spring onion, sliced
- 1 tomato, chopped
- Water, as needed
- Oil, for sautéing
- 1-2 tablespoons sweet soy sauce
Steps:
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Prepare the Beef:
- Clean the beef thoroughly. Boil it in water for about 15-20 minutes or until tender. Once cooked, cut the beef into small pieces.
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Prepare the Spice Paste:
- Grind the bird’s eye chilies, ginger, candlenuts, turmeric, garlic, and shallots into a fine paste. Add a pinch of salt and palm sugar while grinding.
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Sauté the Spice Paste:
- Heat oil in a pan. Sauté the spice paste along with torn kaffir lime leaves, bruised lemongrass, and torn bay leaves until aromatic.
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Cook the Beef:
- Add the beef pieces to the pan. Stir-fry briefly until the beef is well-coated with the spice mixture and the flavors meld.
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Add Water:
- Pour in enough water to cover the beef. For a soupier dish, add more water; for a drier version, use less. Bring to a boil.
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Season the Dish:
- Once the water is boiling, add the sliced cabbage. Season with palm sugar, salt, pepper, and sweet soy sauce to taste. Adjust the seasoning as needed. Cook until the cabbage is slightly wilted.
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Finish the Dish:
- Add the whole bird’s eye chilies, sliced spring onion, and chopped tomato. Stir gently and cook for a few more minutes.
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Serve:
- Your Tongseng Sapi is ready to be served! Enjoy this delicious beef stew without coconut milk.
Feel free to adjust the spiciness and sweetness to your preference. Cooking is an enjoyable experience, and I hope you enjoy making and eating this flavorful Tongseng Sapi! 🌟
