tongseng

Tongseng is a Javanese stew of meat, vegetables and aromatic spices. Marvellina’s beef version uses kecap manis for a sweet, savoury character, with cabbage, tomatoes and coconut cream; she associates the dish with Solo in Central Java.

Shallots, garlic, ginger and selected fresh turmeric become a paste, then the powdered spices join it. The beef may first be briefly boiled and rinsed, or that preliminary step can be omitted.

For the stovetop version, the paste and herbs sauté in oil. Beef, cabbage, seasonings and water follow, and the pot simmers until the meat is tender.

Tomato quarters and coconut cream enter later over low heat. The tomatoes soften without becoming mushy; the sauce can take more sweet soy sauce and salt to taste. Fried shallots and chopped green onion finish it, with rice alongside.

The late addition of coconut cream gives this stew its smooth sauce. Lemongrass, lime leaves, ginger and spices supply its aroma, while the vegetables share the beef’s sweet-soy braising liquid.