Title: Spicy Beef Tongseng
Ingredients:
- 300 grams beef, sliced thinly
- Ground Spices:
- 7 shallots
- 4 cloves garlic
- 2 cm ginger
- 1.5 cm turmeric
- 3 candlenuts
- 5 red curly chilies
- Additional Seasonings:
- 2 stalks lemongrass, bruised
- 2 bay leaves
- 2 kaffir lime leaves
- 5 whole red bird’s eye chilies
- Toppings:
- 1 large tomato, sliced medium
- Cabbage, sliced to taste
Instructions:
-
Prepare the Ground Spices:
Begin by grinding the shallots, garlic, ginger, turmeric, candlenuts, and red curly chilies until you have a smooth paste. Set aside. -
Sauté the Spices:
Heat a little oil in a pan over medium heat. Add the ground spice paste and sauté until fragrant and the paste thickens. This should take about 5-7 minutes. -
Cook the Beef:
Add the thinly sliced beef to the pan with the sautéed spices. Stir well to coat the beef with the spice mixture. Cook until the beef changes color and begins to release some oil. -
Add Seasonings:
Incorporate the bruised lemongrass, bay leaves, kaffir lime leaves, and whole red bird’s eye chilies. Stir to combine with the beef and spices. -
Simmer the Beef:
Pour in about 1.5 liters of water and bring the mixture to a boil. Once it boils, reduce the heat to low, cover the pan, and let it simmer until the beef is tender, approximately 1 to 1.5 hours. -
Add Vegetables:
When the beef is tender, add the sliced cabbage and tomato. Stir gently and cook for a few minutes until the cabbage is slightly tender but still retains some crunch. -
Serve:
Remove from heat and serve hot. Enjoy the spicy beef tongseng with steamed rice or as a standalone dish.
Tips:
- For an extra kick, you can adjust the amount of bird’s eye chilies to suit your spice preference.
- Freshly sliced tomatoes and crunchy cabbage add a delightful texture and freshness to the dish.
Dive into this rich, flavorful Indonesian dish that combines tender beef with aromatic spices and crisp vegetables. Perfect for those who love a bit of heat and a lot of taste! Enjoy!
