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Tongseng Sapi
Beef in a spicy kecap sauce

500 gr beef
100 ge cabbage
1 tomato
2 salam leaves
1 tbsp asem 9tamarind)
1 sereh (lemongrass)
10 tbsp kecap mansi
10 red rawits
2 cm laos(galangal)
8 small red shallots
2 tsp salt
½ tsp palmsugar
1000 ml water
2 tbsp oil

6 cloves garlic
1 tsp pepper
1 tsp ketumbar (coriander)
2 cm jahe (ginger)
½ tsp salt

Cara membuat:
Cut the meat into cubes. Cut the shallots into thin slices and the tomato into parts. Slice the cabbage into strips. Pound or grind the ingredients for the bumbu fine into a paste. Heat in a wok the oil and fry the paste, the shallots, the sereh and the salam for 2 minutes. Add the beef and fry it brown. Then add the water, the kecap and the asem and let it cook slowly for 10 minutes. Add the cabbage, the tomato, the salt, the palmsugar and the rawits and let it cook for another 5 minutes before serving.

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