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The Original Tongseng Recipe

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Ingredients

Adjust Servings:
250 grams goat meat cut into bite-sized pieces (you can substitute with mutton)
1 tablespoon Vegetable oil
1 tablespoon Minced shallots
50 grams Cabbage sliced into bit sizes
2 Cloves Garlic minced
1 inch Ginger grated
1/2 teaspoon Turmeric powder
1/2 teaspoon Coriander powder
1/4 teaspoon Cumin powder
1/4 teaspoon Black pepper
1 Bay leaf
1 Kaffir lime leaf
2 Tomatoes diced
150 ml Coconut milk
100 ml Water
1 tablespoon Sweet soy sauce
1 teaspoon Sugar
to taste Salt
for garnish Chopped green onions optional
for garnish Fried shallot optional

Nutritional information

400
Calories
25 g
Total fat
30 g
Protein
20 g
Total carbohydrates

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The Original Tongseng Recipe

Javanese sweet soy sauce goat stew

Features:
  • Spicy
Cuisine:
  • 1 hour
  • Serves 2
  • Medium

Ingredients

Directions

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Savor the Richness of Indonesia: A Cozy Bowl of Tongseng Goat Meat Stew for Two!

Immerse yourself in the heart of Indonesian cuisine with this comforting Tongseng recipe. Tender goat meat simmers in a fragrant coconut milk broth infused with warming spices, creating a symphony of flavors perfect for a satisfying meal. Ready in just an hour, this dish is easy to make yet bursting with authenticity. So gather your ingredients, unleash your inner Indonesian chef, and embark on a culinary journey with Tongseng!

Tips:

  • Use bone-in goat meat for additional flavor and richness.
  • You can adjust the amount of spices to your liking. For a spicier version, add a pinch of chili flakes or a chopped red chili pepper.
  • To make the stew thicker, mash some of the cooked tomatoes into the sauce.
  • Leftover Tongseng can be stored in the refrigerator for up to 2 days and reheated for a delicious second meal.

Steps

1
Done

In a bowl, combine the goat meat with 1/2 tablespoon of the vegetable oil, 1/2 teaspoon of the turmeric powder, and 1/4 teaspoon of the salt. Mix well and let it marinate for at least 15 minutes, or up to 30 minutes for deeper flavor.

2
Done

Heat the remaining vegetable oil in a pot or Dutch oven over medium-low heat. Add the shallots, garlic, and ginger and cook until fragrant, about 30 seconds.

3
Done

Stir in the remaining turmeric powder, coriander powder, cumin powder, cloves, and black pepper. Cook for another 30 seconds to release the aromas.

4
Done

Add the marinated goat meat and bay leaf. Increase the heat slightly and cook, stirring occasionally, until the meat is browned on all sides.

5
Done

Add the sliced cabbages.

6
Done

Add the tomatoes, coconut milk, water, sweet soy sauce, sugar, and 1/2 teaspoon of salt. Bring to a simmer, then reduce heat and cover the pot. Let it simmer for 30 minutes, or until the meat is tender and the sauce thickens slightly.

7
Done

If desired, add more sweet soy sauce, sugar, or salt to taste.

8
Done

Remove the bay leaf and kaffir lime leaf. Garnish with chopped green onions and fried shallots (optional). Serve hot with steamed rice.

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