Tongseng Sapi [ Beef Stew in Curry-like Soup ]

Tongseng Sapi [ Beef Stew in Curry-like Soup ]

Tongseng Sapi [ Beef Stew in Curry-like Soup ]

This traditional Indonesian soup originally from the region of middle Java. Basically, Tongseng is mutton or beef stew dishes in curry-like brownish soup with vegetables and addition of Ketjap manis or Indonesian sweet soy sauce. In Indonesia, the best place to get this soup is from the street vendors. Its guaranteed to be tasty since each vendor has their own secret ingredients and its easy to get. You can find one of these vendors on almost every corner in Java.
I couldn't find mutton in my fridge today so I use beef meat to make this tongseng. I had a pretty bad craving of this soup lately. Usually tongseng is spicy since the spices has to balance out the strong flavor of the mutton. Yummmm... I just love spicy food. For those of you out there that is not such a big fan of spicy food, don't worry, you can adjust the spiciness to your taste without ruining the real taste of tongseng


500 gr beef, diced
4 Shallots, finely chopped
2 Indonesian Bayleaf (daun salam)
2 lemongrass, bruised
2 Tbsp Tamarind water (dilute 1 tbsp of tamarind paste in 2 tbsp water. Its optional tho)
1 kaffir lime leaf
800 ml water
salt to taste
200 gr cabbage, chopped
50 ml coconut milk (you can use milk as well)
1 tsp white pepper powder
Sugar to taste
Thai chilli, as much as you think you can handle
Ketjap Manis to taste

Fried shallot, to garnish
Diced tomato. to garnish

Ingredients to paste:
4 cm ginger
3 cm galangal
4 garlic
1 Tsp corriander
½ tsp roasted caraway seed

1. Sautée chopped shallot until it turns translucent then add the paste ingredients, lemongrass and bayleaf, continue sautée until the mix turns fragrant and browning.

2. Add the meat into the sautée and cook until the meat changes color. 

3. Once the meat changed its color, add the water, ketjap, white pepper, salt, sugar, coconut milk, tamarind water, and kaffir lime leaf. Reduce heat once its boil. 

4. Continue cooking until the meat is tender enough to your liking the broth should reduced and thicken. 
5. Add thai chilli, let it cook for about 5 minutes then add the cabbage. Continue cooking for another 3 minutes. Now put your phone down and focus on your pan because the cabbage shouldn't be cooked until it gets soggy. Dont cook it too long (like I did.. eww!).
6. On a serving bowl, pour the soup and generous amount of meat and cabbage, garnish with fried shallot and diced fresh tomato, serve with rice as side dish. 

Happy Cooking


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