Tongseng goat meat recipe Without coconut milk, one version of which is mandatory You Try

Tongseng goat meat is simply derived from Boyolali, Central Java. If it ever came to this city, you will see the statue of iconic tongseng merchant town and its proximity to the Solo. Tongseng then increasingly popular to all corners of the Archipelago and is usually sold in unison with satai. Thanks to its popularity, tongseng modified with raw materials instead of goat meat, but also with beef and chicken meat.

Tongseng goat meat recipe Without coconut milk, one version of which is mandatory You Try
Tongseng goat meat recipe Without coconut milk, one version of which is mandatory You Try


Tongseng own taste arguably have similarities with the goulash. It's just gravy tongseng not sekental and semedok goulash. The consistency of the broth more dilute with a little sweet taste thanks to the donations of sweet soy sauce in it. The secret sauce is delicious tongseng you must ensure that you do not miss any of the ingredients of the herbs in it. While already simmering, Cook the meat over low heat so that the water doesn't run out cooked and before the goat meat cooked.

In addition to the goat meat, this recipe certainly can you use for other kinds of meat as well as the various parts of it. For example, other parts of the chicken meat like legs, liver giblets, even heart. As with other parts of the beef, namely ribs and tongue.

Armed with free goat meat cooking tips the smell and quick tender, you will be more confident in the kitchen when cooking mutton affair.

½
Ginger section

4
cloves of garlic

½
TSP coriander

1
stalk Lemongrass,

4
grains of red onion

200
g goat meat, cut into cubes

1
Cayenne Pepper fruit, chopped

400
ml low-fat milk

300
ml water

1
TSP white pepper powder

1
plum tomatoes, cut into wedges

1
HR Bango soy sauce Sweet

1
tsp salt

2
TSP tamarind water

70
g cauliflower, cut into rough


How to make a

1. Puree the ginger, cilantro, garlic, and salt.

2. Heat oil, Saute onion, seasoning, and Lemongrass until aromatic. Enter the meat, stir fry until meat changes color, pour water and tamarind water.

3. Cook until the meat is cooked. Pour the milk and Bango sweet soy sauce, mix well. Cook until bubbling and meat is cooked.

4. Stir in pepper, chilli, and low fat milk. Mix well.

5. Stir in tomatoes and cauliflower, tomato and cook until cabbage Wilts. Lift. Serve.

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