Goat meat tongseng


Serves 4

At night, Indonesian like to drop by to stalls selling assorted sate. They will also order ‘tongseng’ to go with the rice and the sate. This is not something that I like or will order. It is basically soup with goat meat and shredded cabbage served hot. Lately, my friends were sending me pictures of tongseng and somehow my husband keeps bringing tongseng in our discussion at home. So, I decided to learn to cook tongseng. It was not difficult after all and I kind of start to like the taste. With many rainy seasons, tongseng (goat meat) warms up your body.

500 gr goat meat, cut into small dices
1/2 cabbage, shred
3 cm galangal, crushed and cut
2 cm ginger
3 candlenut, crush into paste
1 lemon grass
7 dried or fresh small chilies
3 tbs sweet soy sauce
1 small onion, cut into thin slices
4 cloves garlic minced
1-2 tsp turmeric powder
1 tsp sugar

How to prepare:
-boil goat meat for 2 hours with normal pan or 1/2 with pressure cooker
-discarge the brown foam
-in another pan. fry the galangal, garlic, onion, galangal,ginger and turmeric until fragrant
-add the paste into the big pan with goat meat
-add lemon grass, sweet soy sauce, sugar, salt and pepper
-when ready to serve, add some cabbage


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