📝 About This Recipe
Hailing from the heart of Central Java, Gongseng is a sophisticated evolution of the classic stir-fry, characterized by its deep caramelization and intoxicating aroma. This dish features tender beef simmered in a rich infusion of Kecap Manis (sweet soy sauce), aromatic galangal, and fiery bird's eye chilies, creating a perfect balance of heat and sweetness. It is a beloved 'Daging' specialty that captures the soul of Javanese home cooking, offering a complex flavor profile that is both comforting and exhilarating.
🥗 Ingredients
Main Protein
- 500 grams Beef Chuck or Tenderloin (cut into 2cm cubes, pat dry)
The Aromatics (Bumbu)
- 8 pieces Shallots (thinly sliced)
- 5 cloves Garlic (minced)
- 4 pieces Red Chilies (sliced diagonally)
- 5 pieces Bird's Eye Chilies (left whole for moderate heat, or bruised for extra spice)
- 3 cm Galangal (Laos) (bruised)
- 2 cm Ginger (bruised)
- 3 pieces Indonesian Bay Leaves (Daun Salam)
- 4 pieces Kaffir Lime Leaves (torn to release oils)
- 1 stalk Lemongrass (white part only, bruised)
Sauce and Seasoning
- 5 tablespoons Kecap Manis (Sweet Soy Sauce) (use a high-quality brand like Bango or ABC)
- 1 tablespoon Salty Soy Sauce
- 1 tablespoon Palm Sugar (Gula Jawa) (shaved)
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon White Pepper (ground)
- 250 ml Beef Stock or Water
- 3 tablespoons Cooking Oil (vegetable or coconut oil)
Fresh Finishing
- 1 large Tomato (cut into wedges)
- 100 grams Cabbage (roughly shredded)
- 2 stalks Green Onions (cut into 1-inch lengths)
- 2 tablespoons Fried Shallots (Bawang Goreng) (for garnish)
👨🍳 Instructions
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1
Prepare the beef by cutting it into uniform 2cm cubes. Pat the meat dry with paper towels to ensure a good sear later.
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2
Heat the cooking oil in a large wok or deep skillet over medium-high heat until shimmering.
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3
Add the sliced shallots and garlic to the wok. Sauté for 2-3 minutes until they become fragrant and the shallots turn translucent and slightly golden.
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4
Incorporate the galangal, ginger, lemongrass, bay leaves, and kaffir lime leaves. Stir-fry for another 2 minutes to release the aromatic oils into the base.
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5
Increase the heat to high and add the beef cubes. Sear the meat until it changes color from red to a deep brown on all sides, locking in the juices.
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6
Add the red chilies and bird's eye chilies to the pan, tossing them quickly with the meat.
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7
Pour in the Kecap Manis, salty soy sauce, and add the palm sugar. Stir well so the beef is thoroughly coated in the darkening sauce.
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8
Pour in the beef stock (or water). Bring the mixture to a boil, then immediately reduce the heat to low.
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9
Cover the wok and simmer gently for about 25-30 minutes. This allows the beef to become tender and the flavors to penetrate deep into the fibers of the meat.
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10
Remove the lid and increase the heat slightly. Continue to cook, stirring frequently, until the liquid has reduced and thickened into a glossy, dark glaze that coats the beef.
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11
Season with salt and white pepper. Taste and adjust the sweetness or saltiness if necessary.
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12
Toss in the shredded cabbage and tomato wedges. Stir-fry for just 1-2 minutes until the cabbage is slightly wilted but still retains a crunch.
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13
Fold in the green onions and turn off the heat.
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14
Transfer the Gongseng to a serving platter and garnish generously with crispy fried shallots.
💡 Chef's Tips
For the most tender result, use beef chuck and simmer it slowly; if using tenderloin, reduce the simmering time to avoid overcooking. Don't skip the 'bruising' of the aromatics (galangal and lemongrass) as this is crucial for releasing the essential oils that define the dish's scent. If you prefer a 'basah' (wet) style, leave a bit more sauce; for a traditional 'kering' (dry) style, cook until the sauce is almost entirely absorbed and oily. If you cannot find Indonesian bay leaves (Salam), you can omit them; European bay leaves have a very different flavor profile and aren't a direct substitute. Adjust the number of Bird's Eye chilies based on your spice tolerance; keeping them whole provides flavor without overwhelming heat.
🍽️ Serving Suggestions
Serve steaming hot alongside a bowl of fragrant jasmine rice or 'Nasi Uduk' (coconut rice). Pair with a side of 'Emping' (melinjo crackers) or prawn crackers for a necessary textural crunch. Accompany with a simple cucumber and pineapple acar (pickle) to provide a refreshing acidity that cuts through the richness of the beef. A tall glass of iced Teh Botol or jasmine tea is the traditional beverage of choice to balance the spices. Add a side of 'Sambal Terasi' for those who want to kick the heat level up even further.