Step-by-Step Guide to Prepare Homemade Shank Beef Soup - Tongseng Sengkel Sapi

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We hope you got benefit from reading it, now let's go back to shank beef soup - tongseng sengkel sapi recipe. To cook shank beef soup - tongseng sengkel sapi you need 22 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook Shank Beef Soup - Tongseng Sengkel Sapi:

1. Provide 600 gram of beef shank.
2. You need 1.5 litres of water.
3. Take of Paste Spice (using blender to make a paste).
4. You need 3 cloves of garlic.
5. Prepare 5 of shallots.
6. Prepare 3 cm of fresh tumeric.
7. Use 5 pcs of red big chillies.
8. Take 2 pcs of candlenuts.
9. Get 1 tbsp of corriander seeds.
10. Get of Other spices:.
11. Use 3 cm of galangal, smashed.
12. You need 1 pcs of lemongrass, smashed.
13. Take 3 pcs of indonesian bay leaves.
14. You need 6 pcs of lime leaves.
15. Get of Other:.
16. Take 50 gr of palm sugar/gula jawa.
17. Provide 3 tbsp of indonesian dark soya sauce.
18. Get 100 ml of coconut milk (I don’t use it this time).
19. You need 1/2 of big cabbage, cut.
20. Take 2 of big ripe tomatoes.
21. Take of Salt, pepper, 1/2 tsp nutmeg, mushroom seasoning powder.
22. Take of Spring onions and fried shallots for garnish.

Steps to make Shank Beef Soup - Tongseng Sengkel Sapi:

1. Cut the beef shank into bite size, cook in pressure cooker for 30 minutes until tender. Set aside..
2. Spice paste: combine garlic, shallot, red big chillies, candlenuts, coriander seeds and tumeric in your blender..
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..
4. Add in the cooked beef shank and continue to stir fry for a few minutes..
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.
6. Add in the shredded cabbage and tomatoes and cook until the cabbage is soft.
7. Ready to serve with warm white rice. Garnish with some spring onion and fried shallots.

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