Tongseng Daging Sapi Without Coconut Milk: A Flavorful Indonesian Delight
Ingredients:
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Beef:
- 500 grams thinly sliced beef
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Vegetables:
- 1/2 head of cabbage, roughly chopped
- 2-3 medium red tomatoes, diced
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Seasonings and Aromatics:
- 20 ml cooking oil
- 3 tablespoons sweet soy sauce
- Fried shallots (for garnish)
- Sliced green bird’s eye chilies (for garnish)
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Blended Spices:
- 5 shallots
- 3 cloves garlic
- 1/2 teaspoon coriander seeds
- 3 candlenuts
- 1 small piece of ginger
- 1 small piece of turmeric
- 5 red chilies
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Additional Ingredients:
- 1 stalk lemongrass, smashed
- 5 kaffir lime leaves
- 2 bay leaves
- 1 tablespoon white sugar
- Salt to taste
- White pepper to taste
- 1 liter water
Instructions:
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Prepare the Spices:
- Begin by blending the shallots, garlic, coriander seeds, candlenuts, ginger, turmeric, and red chilies with the cooking oil until smooth.
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Cook the Aromatics:
- In a large pot, heat the blended spices over medium heat. Add the lemongrass, kaffir lime leaves, and bay leaves. Sauté the mixture until it becomes aromatic and changes color.
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Simmer the Broth:
- Pour in 1 liter of water and bring the mixture to a boil. Let it simmer to allow the flavors to meld together.
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Add the Beef:
- Add the thinly sliced beef, salt, white pepper, and sugar to the pot. Reduce the heat to medium and cook until the beef becomes tender.
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Incorporate the Cabbage:
- Once the beef is tender, stir in the chopped cabbage. Continue cooking until the cabbage is cooked to your desired tenderness.
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Adjust the Seasonings:
- Taste the broth and adjust the seasoning if necessary, adding more salt, pepper, or sugar as needed.
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Finish and Serve:
- Once the cabbage is cooked, turn off the heat. Serve the Tongseng Daging Sapi hot, garnished with diced tomatoes, sliced green bird’s eye chilies, and a sprinkling of fried shallots.
Enjoy this rich and flavorful Indonesian dish that brings a delightful blend of spices and savory goodness to your table!
