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Shank Beef Soup - Tongseng Sengkel Sapi
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purple_aciedShank Beef Soup - Tongseng Sengkel Sapi
Usually the meat that is used in this soup is lamb. But this time I use shank beef meat. I cook the beef with pressure cooker to make it super soft.
Some people add coconut milk inside. This time I cook without coconut milk.
Ingredient
600 gram
beef shank
1.5 litres
water
3 cloves
garlic
5
shallots
3 cm
fresh tumeric
5 pcs
red big chillies
2 pcs
candlenuts
1 tbsp
corriander seeds
3 cm
galangal, smashed
1 pcs
lemongrass, smashed
3 pcs
indonesian bay leaves
6 pcs
lime leaves
50 gr
palm sugar/gula jawa
3 tbsp
indonesian dark soya sauce
1/2
big cabbage, cut
Cooking instructions
* Step 1
Cut the beef shank into bite size, cook in pressure cooker for 30 minutes until tender. Set aside.
* Step 2
Spice paste: combine garlic, shallot, red big chillies, candlenuts, coriander seeds and tumeric in your blender.
* Step 3
Heat some oil in a small pan, stir fry the spice paste until fragrant, add lemongrass, galangal, bay leaves, lime leaves and stir fry until the leaves turn colour.
* Step 4
Add in the cooked beef shank and continue to stir fry for a few minutes.
* Step 5
Returned all the stir fry meat and spices back to the beef broth in the pressure cooker. Add salt, pepper, palm sugar (in the photo), indonesian soya sauce and mushroom seasoning powder to taste
* Step 6
Add in the shredded cabbage and tomatoes and cook until the cabbage is soft
* Step 7
Ready to serve with warm white rice. Garnish with some spring onion and fried shallots
Note: if there is a photo you can click to enlarge it
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