31 January 2010

Tengkleng Goat (Gulai Tengkleng) Recipe with Pickles(Acar) and Sambal


picture of http://www.langitperempuan.com
Tengkleng is a kind of stew, just not using coconut milk. At the beginning of this menu introduced to society, the content of tengkleng just goat bones only, because the tengkleng seller is usually the goat satay seller. Goat taken to make satay, while the remaining bones of flesh, dear to be discarded, the end was made dishes whose name tengkleng.

The main ingredient of tengkleng is bone with some meat still attached, so the cooking way is very simple one, just boil it. Even so, remain spices are added to eliminate  the smell of mutton.  After being introduced to the public, this menu was received quite well in society. Finally, traders of tengkleng innovate by adding meat, offal, and others. In fact, it's been very liked by the community outside Solo. If you are interested in enjoying tengkleng, but you are very far from Indonesia, please try the following recipe:

Tengkleng Recipe

Ingredients:
  • 200 gr of mutton, stewed, diced 
  • 100 gr lung goat, stewed, diced 
  • 1 leg of goat/goat, boiled and skin removed, cut in three parts
  • 200 gr rib of goat, cut into pieces, then boiled
  • 2 cm cinnamon
  • 1 piece of pekak
  • 2 pandan leaves
  • 1600 ml of water
  • 3 bay leaves
  • 2 cm galangal, crushed
  • 3 stalks lemongrass, take the white, crushed
  • 7 lime leaves
  • 2 tbsp soy sauce
  • 3 ½ tsp salt
  • 1 tsp pepper powder
  • 1 tsp sugar
  • 2 tbsp cooking oil
Spices (crushed):
  • 15 spring onions
  • 8 cloves garlic
  • 8 points pecan, roasted beforehand
  • 2 tsp coriander, roasted beforehand
  • ¼ tsp cumin
  • 2 cm ginger
  • 2 cm turmeric, roasted
  • 5 pieces of red small chili
Steamed Sambal:
  • 20 pieces of red small chili
  • 6 spring onions
  • ½ tsp salt
Pickled cucumber:
  • 200 g cucumber, peeled and seeded, cut each 1 cm
  • 10 whole red small chili
  • ½ tsp sugar
  • ¼ tsp salt
  • ½ tsp vinegar
pekak

M├ęthodes:
  1. Boiled mutton, goat lung, goat legs, rib of goat, cinnamon, pekak, and pandan leaves until tender, reserving water 1300 ml, lift
  2. Heat the cooking oil, saute the spices that have been crushed, bay leaves, galangal, lemongrass, and lime leaves until fragrant. Enter mutton, goat lung, leg of goat, rib of goat, stir well, then add soy sauce, salt, and pepper powder and stir well. Add the remaining boiling water and cook over low heat until the marinade penetrate.
  3. Sambal steamed: steamed all materials, lift, and then crushed
  4. Pickled cucumber: pickles ingredients stir well, let stand until absorbed
  5. Tengkleng Serve with sauce and pickles

1 comment:

Eric said...

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