Tongseng Kambing, Bumbunya Berani, Udah Pasti Enak. Nggak Prengus

Summary

In this cooking tutorial, the host demonstrates how to prepare a flavorful Tongseng Kambing, a traditional Indonesian goat stew. Starting with a method to reduce the strong smell of goat meat by boiling it with herbs, the dish is enhanced with a blend of roasted and ground spices, such as cumin, cardamom, and coriander. The meat is simmered in coconut milk, seasoned with sweet soy sauce, and finished off with vegetables like cabbage and tomatoes. The result is a rich, aromatic dish that's both savory and spicy, perfect to enjoy with rice or lontong.

Takeaways

• 😀 The recipe starts with 350g of goat meat, which is boiled to remove any unpleasant odor before being used for the tongseng.
• 😀 To remove the strong smell of goat meat, the initial boiling includes adding lemongrass, kaffir lime leaves, and a pinch of salt, boiling for 5 minutes, and discarding the water.
• 😀 A mixture of dry roasted spices including candlenuts, peppercorns, cumin, cardamom, nutmeg, and coriander is ground to add rich flavor to the dish.
• 😀 Fresh turmeric, ginger, and galangal are also ground together to enhance the fragrance of the tongseng.
• 😀 The recipe calls for both sliced shallots and garlic, with a blend of ground and sliced ingredients to layer the flavors.
• 😀 The dish includes cabbage and tomatoes—both red and green tomatoes—for added freshness and flavor. Cabbage gives the tongseng a crunchy texture.
• 😀 A handful of fresh bird's eye chilies is used to add spice, while some chilies are kept whole and others are sliced for varied heat levels.
• 😀 The tongseng is simmered with water, allowing the goat meat to become tender while infusing the broth with a rich, aromatic spice mixture.
• 😀 After simmering for about an hour, coconut milk is added to the dish, preferably medium-thick coconut milk to avoid it becoming too greasy or heavy.
• 😀 The dish is flavored with soy sauce, salt, and optional chicken stock powder. The amount of soy sauce is adjusted to taste for sweetness and depth.
• 😀 The tongseng is finished off with crunchy cabbage and fresh green onions, ensuring the cabbage retains its crispness for texture.
• 😀 The dish is served with rice or lontong (rice cake) on the side, with a garnish of fried shallots to add a crispy touch and enhanced aroma.

Q & A

What is the first step in preparing the goat meat for Tongseng Kambing?

The first step is to cut the goat meat into bite-sized pieces, then boil it in water with smashed lemongrass, bay leaves, and salt for 5 minutes. This helps to reduce the strong odor of goat meat.

Why is the water from the first boiling of the goat meat discarded?

The water is discarded to eliminate the unpleasant odor of the goat meat. This step helps in reducing any unwanted smell, making the dish more palatable.

What spices are used in the recipe for Tongseng Kambing?

The spices used include candlenuts, black peppercorns, cumin, cardamom, nutmeg, coriander seeds, turmeric, ginger, and galangal, all of which are roasted and ground to create a flavorful paste.

How does the method of roasting spices impact the flavor of the dish?

Roasting the spices enhances their aroma and depth of flavor. This step makes the spices more fragrant and potent, which gives the Tongseng Kambing its distinctive rich and savory taste.

Can you skip using green tomatoes in the recipe?

Yes, you can skip the green tomatoes if they're not available. However, they add a fresh and tangy flavor to the dish. If omitted, you can simply use more red tomatoes.

Why is it important to add the cabbage and spring onions at the end of cooking?

Adding the cabbage and spring onions at the end ensures they remain crispy and fresh. This preserves their texture and adds a pleasant crunch to the dish.

What is the recommended type of coconut milk to use in Tongseng Kambing?

It is recommended to use diluted coconut milk or medium-fat coconut milk to prevent the dish from becoming too rich or heavy. Avoid using thick coconut milk to maintain a lighter consistency.

What role does the sweet soy sauce play in the recipe?

The sweet soy sauce adds a balance of sweetness and umami to the dish, enhancing the overall flavor profile. It’s a key ingredient for achieving the authentic taste of Tongseng Kambing.

Can the dish be made spicier? If so, how?

Yes, the dish can be made spicier by adding more chopped chili or keeping the whole chilies in the dish longer. You can also increase the amount of red chili according to your heat preference.

What is a common serving suggestion for Tongseng Kambing?

Tongseng Kambing is commonly served with rice or lontong (rice cakes). It can be garnished with fried shallots for extra flavor and texture.