Tongseng (Tongseng)
Overview
Tongseng is a sweet and spicy goat curry soup from Central Java in Indonesia. Pieces of goat or mutton are cooked in a broth made with coconut milk and a ground paste of shallots, garlic, candlenuts, coriander seeds, ginger, turmeric and galangal, with lemongrass and lime leaves. At the end, sliced cabbage, tomatoes and leeks are stir-fried quickly with the meat and kecap manis, the thick sweet soy sauce, and then the curry broth is poured back over. The result is a thin, fragrant, slightly sweet curry soup with crunchy vegetables. It is eaten with rice and fried shallots.
History
Tongseng is believed to come from the district of Klego in Boyolali, near Surakarta, and it is popular across Central Java and Yogyakarta, where many warung specialise in goat dishes such as sate kambing and tongseng. It is a favourite dish during Eid al-Adha, when goats and sheep are sacrificed and the meat is shared with neighbours and the poor.
Main ingredients
Goat or mutton, cabbage, tomato, sweet soy sauce, coconut milk, spice paste. The soup is built on curry-like coconut broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Lamb soups · Tomato soups · Coconut soups · Cabbage soups · More soups from Indonesia
Recipe
Method
- 1
Fry the spice paste in the oil with the lemongrass and lime leaves until fragrant.
- 245 min
Add the meat and brown it, then add the water and coconut milk and simmer for 45 minutes.
- 32 min
Lift some meat into a wok with the cabbage, tomato, leek, chilli and kecap manis and stir-fry for 2 minutes.
- 4
Pour the curry broth back over and bring to the boil.
- 5
Season and serve with rice and fried shallots.
- ✓
Serve. About 1h 25m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
