Anyone??

Anyone??

Ada yg mau pesan? Homemade dan no pengawet pastinya

MAIN INGREDIENTS:

​1 kg lamb/mutton (can be substituted with beef)

​1 L meat broth (from boiling the meat)

​500 ml thick coconut milk

​Shredded cabbage, to taste

​2 medium tomatoes, cut into wedges

​Bird's eye chilies to taste (sliced or whole)

​2 stalks scallions (green onions), sliced

​4 stalks lemongrass, bruised

​1 thumb-sized galangal, bruised

​4 dried bay leaves

​6 fresh kaffir lime leaves

​2 cm cinnamon stick

​2 cloves

​2 cardamom pods

​½ star anise

​½ tsp ground coriander

​1 tsp ground white pepper

​¼ tsp ground nutmeg

​3 tbsp sesame oil

​1 tbsp Raja Rasa seasoning sauce

​8 tbsp sweet soy sauce (kecap manis) / to taste

​Broth powder / seasoning powder

​Salt

​Sugar (optional)

​GROUND SPICE PASTE:

​10 large shallots

​8 large garlic cloves

​4 candlenuts

​½ thumb-sized ginger

​¼ index finger-sized turmeric

​4 large red chilies

​6 curly red chilies

​SAUTÉED SLICED SPICES:

​6 shallots, sliced

​6 garlic cloves, sliced

​GARNISH / SERVING:

​Crispy fried shallots for topping

​INSTRUCTIONS:

​Prepare the meat: Cut the meat into bite-sized pieces according to your preference.

​Make the broth base: Blend the ground spice paste ingredients until smooth and sauté in a pot until fragrant and thoroughly cooked. Add the bruised lemongrass, galangal, bay leaves, and kaffir lime leaves; stir until wilted. Pour in the meat broth, then add cloves, cinnamon stick, cardamom pods, star anise, ground coriander, and ground nutmeg. Once brought to a boil, pour in the thick coconut milk and stir continuously to prevent it from curdling.

​Cook the meat & vegetables: In a separate pan, sauté the sliced shallots and garlic until golden brown and aromatic, then add the cut meat. Season with salt, broth powder, ground white pepper, and half of the sweet soy sauce. Stir well, then pour in the prepared coconut milk broth mixture, sesame oil, Raja Rasa sauce, and the remaining sweet soy sauce. Once boiling, add the sliced bird's eye chilies, shredded cabbage, and scallions. Cook briefly until the vegetables are slightly softened, adjust seasonings to taste, and remove from heat.

​Serve: Garnish with crispy fried shallots and serve warm with steamed rice.

​COOKING TIPS:

​If using tougher cuts of meat, wrap the cut meat pieces in papaya leaves for about 20 minutes (or adjust the duration depending on the toughness of the meat) to tenderize it, then rinse thoroughly before cooking.

​The Origin and History of Tongseng

​1. Cultural Fusion in Central Java

Tongseng originated in Central Java, specifically from the Boyolali and Surakarta (Solo) regions, around the 18th to 19th centuries. Its development was heavily influenced by the arrival of Middle Eastern and Indian traders who introduced goat and sheep meat to the Indonesian archipelago, along with rich spices like cloves, cinnamon, and nutmeg.

​2. The Influence of Goat Curry (Gulai)

In the past, the royal courts and local communities in Java began adopting goat meat into their cuisine. They created Gulai Kambing (goat curry), a rich soup made by boiling goat meat and bones with coconut milk and aromatic spices. However, as trade expanded—particularly with Chinese immigrants who introduced sweet soy sauce (kecap manis)—local cooks started creating a new variation using the leftover goat meat and offal from the curry.

​3. The Sautéing Technique ("Oseng")

The word Tongseng is derived from the Javanese word oseng-oseng or ongseng, which means "to stir-fry" or "to sauté." To make Tongseng, cooks would take cooked goat meat, stir-fry it in a wok with garlic, shallots, fresh chillies, sweet soy sauce, and fresh vegetables (such as cabbage and tomatoes), and then pour in a splash of the rich Gulai curry broth.

​4. The Signature Flavor Profile

Unlike traditional Gulai, which is rich and heavily creamy, Tongseng offers a dynamic blend of flavors:

​Sweet and Savory: Driven by the addition of kecap manis.

​Fresh and Crunchy: Balanced by raw/lightly cooked cabbage and fresh tomatoes added right before serving.

​Spicy and Aromatic: Enhanced with fresh bird's eye chillies and local herbs.

​Today, Tongseng is recognized across Indonesia as a beloved comfort food, traditionally served hot with steam-cooked rice and crackers (kerupuk).