Tongseng Daging and Beef Tripe: A Flavorful Indonesian Delight
Ingredients:
- 1/4 kg beef (sliced)
- 1/4 kg beef tripe (cleaned and cut)
- 1 liter water
- 4 bay leaves
- 4 kaffir lime leaves
- 2 stalks lemongrass (bruised)
- 6 tablespoons sweet soy sauce
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 packet beef seasoning (such as Masako)
- 1 teaspoon black pepper
- 1 tomato (cut into 6 wedges)
- 8 bird’s eye chilies (sliced)
- 1/2 cabbage (coarsely chopped)
For the Spice Paste:
- 10 shallots
- 4 cloves garlic
- 1 thumb-sized piece of ginger
- 1/2 thumb-sized piece of turmeric
- 3 candlenuts
Instructions:
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Prepare the Spice Paste: Blend the shallots, garlic, ginger, turmeric, and candlenuts into 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.
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Add Aromatics: Stir in the bay leaves, kaffir lime leaves, and bruised lemongrass. Continue to sauté until the mixture is aromatic.
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Add Liquid and Seasonings: Pour in the water, followed by the sweet soy sauce, black pepper, sugar, salt, and beef seasoning. Stir to combine.
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Cook the Meat: Add the beef and tripe to the pot. Let the mixture simmer until the meat is tender and the liquid has reduced slightly.
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Incorporate Vegetables: Add the chopped cabbage, bird’s eye chilies, and tomato wedges to the pot. Continue to cook until the cabbage is tender and the flavors meld together.
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Adjust and Serve: Taste and adjust seasoning if necessary. Once the meat is tender and the flavors are well-balanced, serve hot.
This Tongseng Daging and Beef Tripe recipe offers a savory, spicy experience with tender meat and vibrant flavors. Perfect for a comforting meal, it embodies the rich, aromatic essence of Indonesian cuisine.
