Ingredients
- 200 grams beef, cut into bite-sized pieces
- 7 cabbage leaves, roughly chopped
- 2 tomatoes, diced
- 1 stalk lemongrass, bruised
- 2 kaffir lime leaves
- 10 bird’s eye chilies (adjust to taste)
- 5 tablespoons sweet soy sauce
- Salt to taste
- Black pepper to taste
- Water as needed
For the Spice Paste:
- 5 shallots
- 3 cloves garlic
- 3 candlenuts
- 7 bird’s eye chilies
- 1-inch piece turmeric, peeled
- 1-inch piece ginger
- 1 tablespoon palm sugar
Instructions
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Prepare the Spice Paste:
- Begin by blending the shallots, garlic, candlenuts, bird’s eye chilies, turmeric, and ginger into a smooth paste. You can use a mortar and pestle or a food processor for this step.
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Cook the Spice Paste:
- In a large pan or wok, heat a small amount of oil over medium heat. Add the prepared spice paste and sauté until fragrant and the paste begins to caramelize slightly, about 5 minutes.
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Add Aromatics:
- Add the bruised lemongrass and kaffir lime leaves to the pan. Stir and cook for another 2 minutes to infuse their flavors into the paste.
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Cook the Beef:
- Add the beef pieces to the pan, stirring frequently until the meat changes color and is seared on all sides.
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Simmer the Beef:
- Pour in enough water to cover the beef. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the beef is tender, which should take about 1 to 1.5 hours, depending on the cut of meat and size of pieces. Add salt and black pepper to taste.
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Add Vegetables:
- Once the beef is tender, add the chopped cabbage, diced tomatoes, and bird’s eye chilies. Continue cooking until the cabbage is wilted and the tomatoes are soft, about 10 minutes.
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Season and Serve:
- Stir in the sweet soy sauce and adjust seasoning if necessary. Allow the dish to simmer for a few more minutes to blend the flavors. Serve hot, ideally with steamed rice.
This Tongseng Sapi is a savory and spicy Indonesian beef stew with a rich blend of aromatic spices, without the use of coconut milk. Perfect for a hearty meal with a punch of flavor. Enjoy!