Indonesian Beef Tongseng Stew
Ingredients
- 1/2 kg good quality beef
- 5 cabbage leaves
- 1 liter fibercreme solution (coconut milk substitute)
- whole bird's eye chilies
- thumb-sized smashed galangal
- 4 bay leaves
- 2 smashed lemongrass stalks
- 2 tomatoes
- 4 tablespoons sweet soy sauce
- 1 cinnamon stick
- salt
- sugar
- mushroom stock
Spice paste
- 12 shallots
- 7 garlic cloves
- 5 curly chilies (optional for spiciness)
- 4 candlenuts
- 4 teaspoons coriander
- 2 teaspoons black pepper
- thumb-sized turmeric
Preparation
Boil the beef in boiling water, discard the water, and drain to remove excess fat.
Sauté the spice paste and other spices until fragrant and cooked.
Add the beef and stir well to combine.
Add the coconut milk substitute, bird's eye chilies if desired for spiciness, sweet soy sauce, salt, sugar, and mushroom stock.
Cook on low heat until the beef is tender and the sauce thickens slightly.
Just before removing from heat, add the cabbage and tomatoes, and boil briefly.
Serve hot with a sprinkle of fried shallots.
Tips
Fibercreme can be used as a lighter substitute for coconut milk.
Beef can be replaced with ribs or a mix of meats.
Adjust spiciness by adding or omitting chilies.
