Ketupat Tongseng (Rice Cake and Beef Coconut Soup)
Ingredients
500 grams beef,cubed
5 cabbage leaves, midribs removed, roughly chopped
5 cloves shallot,finely sliced
1 salam (indonesian bay)leaf
1 cm galangal,crushed
1 lemongrass, crushed
6 red bird’s eye chili peppers,chopped
1,000 ml water
2 teaspoons salt
¾ teaspoon white pepper powder
2 tablespoons sweet soy sauce
1 scallion, chopped into 2 cm pieces
1 tomato, chopped
400 ml coconut milkfrom ½ coconut
2 tablespoons cooking oilfor sautéing
ground spices blend:
3 cloves garlic
4 cloves shallot
2 candlenuts, toasted
2 cm turmeric,toasted
1 cm ginger
1 teaspoon coriander seeds
sides:
6 ketupat (rice cakes in coconut leaf wrappers),sliced
100 grams fried red crackers
Cooking Steps
- Heat cooking oil on the pan. Sauté shallot, salam leaf, galangal, lemongrass, bird’s eye chili peppers, and ground spices blend until fragrant. Add in beef. Stir until it changes color.
- Add salt, pepper, and sweet soy sauce. Stir well. Pour in water. Cook them until well done.
- Add cabbage, scallion, and tomato. Stir well. Pour in coconut milk. Continue stirring it until well-cooked. Remove from heat. Serve it with rice cakes and fried red crackers.
- Ketupat Tongseng (Rice Cake and Beef Coconut Soup) is ready to serve.