How to make tongseng

Ingredients:

400 g of mutton
4 bay leaves
1 Liter of water
800 ml coconut milk
2 cm galangal, bruised
1 lemongrass, take the white part, bruise it
150 g of cabbage, cut square
1 red tomato, cut into pieces
3 red onions thinly sliced ​​
4 red cayenne fruit, sliced ​​
2½ tbsp Sweet ketchup
 4 tbsp oil, for sauteing

Steps:

Boil the water in the pan.  Add the mutton and 2 bay leaves, boil until the meat is cooked and tender.  Lift and dispose of the water. Cut the meat into 2 cm dice.

Boil coconut milk, fine spices, bay leaves, galangal and lemongrass while stirring.  Bring to a boil.  Set it aside.

Heat the oil.  Saute onion, red cayenne pepper and mutton until fragrant.

Add the cabbage to stir-fry, stir-fry until the cabbage wilt.  Put Sweet ketchup, mix well.

Pour the coconut milk sauce, wait for it to boil.

After boiling the coconut milk, add the leeks and tomatoes, cook until cooked, serve warm.