Tongseng Kambing - Javanese Sweet Soy Sauce Lamb Stew
Tongseng Kambing - Javanese Sweet Soy Sauce Lamb Stew

Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, tongseng kambing - javanese sweet soy sauce lamb stew. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Tongseng Kambing - Javanese Sweet Soy Sauce Lamb Stew is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Tongseng Kambing - Javanese Sweet Soy Sauce Lamb Stew is something that I have loved my entire life.

Read Customer Reviews & Find Best Sellers. Tongseng Kambing - Javanese Sweet Soy Sauce Lamb Stew dapurmpoknobi Bodicote-Oxfordshire, United Kingdom Tongseng is a type of Javanese stew made with aromatic spices, herbs and meat like goat, mutton, lamb, beef or even chicken (for those who do not like the aroma of mutton or goat or lamb meat). #indonesianfood #indonesianstew Lamb Tongseng Tongseng is braised meat with cabbage and tomatoes in spicy coconut milk and a drizzle of sweet soy sauce. It's fragrant and comfortingly delicious to enjoy with hot plain white rice. This simple yet tasty dish is originally from Central Java, Indonesia.

To begin with this recipe, we must first prepare a few components. You can cook tongseng kambing - javanese sweet soy sauce lamb stew using 21 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Tongseng Kambing - Javanese Sweet Soy Sauce Lamb Stew:
  1. Get 250 gr lamb for stew, cut into chunks of bite - I use lamb neck fillet
  2. Make ready 2 Tbsp cooking oil
  3. Make ready 500 ml water
  4. Prepare 150 ml coconut cream
  5. Make ready 50 gr cabbage leaves, shredded
  6. Make ready 2 large tomatoes, cut into quarters
  7. Prepare 1 stalk lemongrass, bruised
  8. Make ready 1 bay leaves
  9. Take 1 kaffir lime leaves, tear of leaves to release the flavor
  10. Take 5 Tbsp sweet soy sauce or more as desires
  11. Get 2 tsp salt or more
  12. Take 1 tsp sugar
  13. Get Spice Paste :
  14. Take 4 shallots
  15. Prepare 4 cloves garlic
  16. Take 1 thumb size ginger
  17. Get 1/2 thumb size galangal
  18. Take 1/2 thumb size turmeric or 2tsp turmeric powder
  19. Take 1 tsp coriander powder
  20. Take 1 tsp curry powder
  21. Take 1/2 tsp ground white pepper

However, it is believed that dish was originated from Klego district in Boyolali, Central Java. Tongseng Kambing has a combination of spices taste, slightly sour from tomato, sweet from kecap manis, hot from ground white pepper and chilies. If you are curious how to make this dish, I suggest you to hop on her blog. A typically Javanese dish that can be found everywhere from warung or street stall to fancy restaurants is tongseng, a meat stew (usually goat) cooked with kecap manis (sweet soy sauce), coconut milk, shredded cabbage and tomatoes.

Instructions to make Tongseng Kambing - Javanese Sweet Soy Sauce Lamb Stew:
  1. Grind all the Spice Paste ingredients using a food processor. Pu a bit of oil to loosen the texture. Put a side.
  2. Preheat oil in a pot. When it’s hot, add the spice paste mixture and sauté for about 3 minutes or until fragrant. Add lemongrass, bay leaves and kaffir lime leaves for another 3 minutes. Add the lamb followed by sweet soy sauce, salt, sugar and water. Bring to a boil and then lower the heat to let it simmer until the lamb is tender.
  3. When the lamb is tender, add tomato pieces and shredded cabbage. Stir in coconut cream. Make sure the heat is on low. Cook until tomato and cabbage are soften but not mushy. Have a taste and add more sweet soy sauce and/or salt as needed. The stew is more at the sweet side.
  4. Garnish the tongseng with crispy fried shallots and chopped spring onions. Serve with a bowl of rice.

If you are curious how to make this dish, I suggest you to hop on her blog. A typically Javanese dish that can be found everywhere from warung or street stall to fancy restaurants is tongseng, a meat stew (usually goat) cooked with kecap manis (sweet soy sauce), coconut milk, shredded cabbage and tomatoes. The dish's origins can be traced back to Boyolali in Central Java. Like in many satay houses, the staples also include goat curries and other Javanese delicacies like tongseng (goat stew with coconut milk and sweet soy sauce) and tengkleng (goat offal and bones in a tongseng-like stew) that pairs best over a bed of warm white rice. Lamb Stew dish in curry soup with vegetables and sweet soy sauce.

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