📝 About This Recipe
Hailing from the bustling streets of Solo, Central Java, Tongseng is a masterful evolution of the classic Indonesian Gulai. This rich, aromatic stew features tender morsels of lamb or beef simmered in a coconut milk broth infused with a complex spice paste and sweetened with Kecap Manis. What sets it apart is the 'wok-fried' finish, where fresh cabbage and tomatoes are tossed in at the last moment to provide a vibrant crunch and a tangy brightness that balances the deep, savory heat.
🥗 Ingredients
The Meat and Aromatics
- 500 grams Lamb shoulder or Beef chuck (cut into 2cm cubes)
- 2 stalks Lemongrass (bruised and knotted)
- 4 pieces Kaffir lime leaves (torn slightly to release oils)
- 3 pieces Indonesian bay leaves (Salam leaves)
- 2 cm Galangal (bruised)
The Spice Paste (Bumbu)
- 8 pieces Shallots (peeled)
- 4 cloves Garlic
- 4 pieces Candlenuts (toasted)
- 5 pieces Red bird's eye chilies (adjust to heat preference)
- 2 cm Fresh turmeric (or 1 tsp powder)
- 2 cm Ginger
- 1 teaspoon Coriander seeds (toasted)
Liquid and Finishing
- 800 ml Thin coconut milk
- 4-5 tablespoons Sweet soy sauce (Kecap Manis) (plus more to taste)
- 150 grams Green cabbage (roughly shredded)
- 2 pieces Red tomatoes (cut into wedges)
- 2 stalks Spring onions (sliced into 1cm rounds)
- 1 teaspoon Salt and White pepper (to taste)
- 3 tablespoons Vegetable oil (for sautéing)
👨🍳 Instructions
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1
Prepare the Spice Paste: Place the shallots, garlic, candlenuts, chilies, turmeric, ginger, and coriander seeds in a blender or stone mortar. Blitz or grind until a smooth, fragrant paste forms. Add a splash of oil if needed to help the blending process.
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2
Sauté the Aromatics: Heat 3 tablespoons of oil in a heavy-bottomed pot or wok over medium heat. Add the spice paste, lemongrass, kaffir lime leaves, bay leaves, and galangal.
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3
Cook the Paste: Fry the paste for 5-7 minutes, stirring constantly, until the color deepens and the oil begins to separate (pecah minyak). This step is crucial for removing the raw taste of the spices.
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4
Brown the Meat: Increase the heat slightly and add the cubed lamb or beef. Stir-fry for about 5 minutes until the meat is browned on all sides and coated thoroughly in the spice paste.
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5
Simmer: Pour in the thin coconut milk. Bring to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 35-45 minutes, or until the meat is tender. If the liquid reduces too much, add a splash of water.
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6
Season: Once the meat is tender, stir in the Kecap Manis, salt, and white pepper. The broth should take on a beautiful dark caramel hue.
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7
The Tongseng Finish: Add the shredded cabbage and the whole bird's eye chilies (if you want extra heat without breaking them). Cook for just 2 minutes until the cabbage begins to wilt but still retains a slight crunch.
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8
Final Touches: Add the tomato wedges and sliced spring onions. Stir for 30 seconds—just enough to warm the tomatoes through without turning them to mush.
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9
Taste Test: Do a final taste check. Adjust with more Kecap Manis for sweetness or salt as needed. The flavor should be a harmonious balance of spicy, savory, and sweet.
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10
Serve: Ladle the hot stew into deep bowls, ensuring everyone gets plenty of meat, vegetables, and that rich, aromatic broth.
💡 Chef's Tips
For the best flavor, use bone-in lamb or goat meat; the marrow adds an incredible depth to the broth. If you cannot find candlenuts, you can substitute with macadamia nuts to achieve that signature creamy thickness. Don't overcook the cabbage; it should provide a fresh, textural contrast to the tender meat. If the stew is too spicy, add an extra tablespoon of Kecap Manis to mellow out the heat. Always bruise your lemongrass and galangal thoroughly to ensure the essential oils infuse the stew.
🍽️ Serving Suggestions
Serve with a side of warm, fluffy jasmine rice to soak up the flavorful gravy. Top with a generous handful of 'Bawang Goreng' (crispy fried shallots) for an essential crunch. Accompany with 'Emping' (melinjo nut crackers) or shrimp crackers for a traditional touch. A side of Indonesian pickles (Acar Timun) provides a refreshing acidity that cuts through the richness. Pair with a glass of iced sweet tea (Teh Manis) to balance the spicy kick.