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

Méthodes:

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

Fish Course Abenkwan (Palm Oil Soup) Recipe

picture of http://myafrica.allafrica.com

Abenkwan (Palm Oil Soup) is a traditional Ghanain recipe for a classic red palm oil stew with fish, okra, tomatoes and onions. The full recipe is presented here and I hope you enjoy this classic Ghanaian version of: Palm Oil Soup (Abenkwan)

Ingredients:

• 500ml red palm oil (you can substitute 500ml groundnut oil + 2 tbsp paprika for colour but not flavour)
• 180g onions, chopped
• 1 hot chilli (eg Scotch bonnet, pounded to a paste)
• 350g tomatoes, chopped
• 300g okra, sliced
• 1 medium aubergine (eggplant) cut into chunks
• 450g fish (or crab meat or a mix)
• 1/2 tsp salt

Method:
Add the palm oil to a large stewing pot, bring to a boil over high heat and cook for 10 minutes. Add the onions and the chilli and cook for a further 5 minutes. Reduce the heat then add the remaining ingredients. Stir to combine then reduce to a low simmer, cover and cook gently for 2 hours, stirring occasionally.
Serve on a bed of rice.
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Ginataang Kalabasa Recipe (Squash Cooked in Coconut Milk)

picture of http://www.applepiepatispate.com

Ingredients :

• 1 kilo squash, cut into cubes (1"x1")

• 1/4 kilo shrimp, shelled and deveined

• 3 pieces tomatoes, diced

• 2 onions, chopped

• 1 head garlic, minced

• 2 tablespoons of ginger root, crushed and minced

• 4 tablespoons of cooking or olive oil

• 2 pieces long chilli peppers

• 2 tablespoons of shrimp paste (bagoong)

• 2 cups coconut milk

• 1 cups coconut cream (katang gata)

• 2 cups chicken stock

• 2 tablespoons of fish sauce (patis)

Methode :

• On a big pan, heal oil. Sauté garlic, onions until light brown then add ginger, cook until onions become translucent.
• Add the tomatoes, squash, chicken stock, shrimp paste and the coconut milk. Let boil then simmer for 10 to 15 minutes or until the liquid has reduced and the squash becomes tender.
• Add the coconut cream, long chilli peppers and the shrimps. Bring again to a boil and simmer for a few more minutes.
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Modern Chicken Varuval

picture of http://babeinthecitykl.blogspot.com

Ingredient :

1. 1 chicken, deboned and cut into small chunks
2. 4 tbsp ginger-garlic paste
3. 2 tbsp curry powder
4. 1 tsp turmeric powder
5. 10 dried chillies (cut into pieces)
6. 10 shallots (shredded)
7. 2 pc cinnamon stick
8. 4 pc cardamoms
9. 2 pc star anise
10. black pepper and salt
11. oil for frying

Method :

1. Clean the chicken and cut into small cubes. Add ginger-garlic paste, curry powder, turmeric powder and salt. Mix well and marinate for 15 minutes.

2. Fry the chicken till golden brown and set aside.

3. In another wok, add a little oil. Sauté the onion, spices and dried chilli until onion turns light brown.

4. Read More >>

Chicken Varuval Recipe

picture of http://www.mykitchensnippets.com

Ingredients :

1/2 chicken - cut into small bite size pieces
1 pcs of cinnamon stick
2 cardamoms
1 pcs of star anise
1 tbsp of black soy sauce
10 curry leaves
1/2 cup of water (optional)
Sugar, salt and pepper to taste

Blended ingredients :

2 medium size onions
5 cloves of garlic
2" of ginger

To make into paste

2 tbsp of curry powder
2 tsp of chili powder
2 tsp of tumeric powder

How to Make Chicken Varuval ?

1) Heat up oil and add in cinnamom stick, cardamons, star anise and curry leaves. Stir fry for a few second until frangrant.
2) Add in the blended ingredients and sautee until it turn light brown.
3) Add in the curry paste and stir fry for a minute.

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Gulai Pakis

Ingredients :

1. 250 gram of fern leaf, cut and wash
2. 500 gr of thick coconut milk
3. 2 tablespoon of ebi (dried shrimp), immerse in hot water
4. 3 pieces of salam leaf
5. 2 cm of galangal, pounded
6. 4 tablespoon of vegetable oil

Spices (Blended):

1. 6 pieces of red chilli
2. 5 pieces of red onion
3. 3 tusk of garlic
4. 1 cm of turmeric, roasted first
5. 1 tablespoon of pepper powder

How to make Gulai Pakis?

• Heat the vegetable oil, fry with medium heat the spices, add salam leaf, galangal, coconut milk, ebi, one by one, stir slowly until bubble up
• Add the fern leaf, let it until well cooked
• You can also serve together with petai, sambal, and nasi.

Gulai

http://www.muxlim.asia

Gulai is a popular dish in Indonesia, especially in Central Java and Sumatera. Gulai in Central Java is usually made from goat meat that contain high collesterol and fat. Some One is also hate the smell of goat meat. Based on it, gulai that made from cow meat was created. In common opinion, cow meat is more healthy than goat meat. Beside that, it's also nutral smell.

Gulai has itself character depend on the some community desire. In central java, Gulai was made visciously, tasty, and a little bit sweet. There is an unique gulai in Solo, Central Java. Meat and Other ingredient of gulai was fried and also serve separately from the sauce. It has an unique tasty because the meat was made crunchy.

Meat and entrails of Cow are main ingredient of gulai. We should choose cam meat for gulai, because of the cooking time of gulai is too long. If we choose soft meat, it will be destroyed during the cooking process.

In East Java, we'll find the different type of gulai. It's light sauce and more spicily. The influence of middle east tasty was strong as same as gulai in North Sumatera and Aceh.

We'll also meet other type of gulai in Sumatera. Gulai was used some various of basic ingredient, like bamboo shoot, entrails,meat, fern, cassava lea, jiringa, and petai.

Gulai Recipe

• 400 gr Meat
• 1 piece of pounded lemon grass
• 2 pieces of turmeric leaf
• 2 cm of pounded galingale (lengkuas in indonesia)
• 750 ml thick coconut milk
• 1.000 ml light coconut milk
• 1 tea spoon of brown coconut sugar (gula jawa in indonesia) - sliced
• 2 pieces of cardamon (kapulaga in indonesia)
• 4 pieces clove
• 1/4 tea spoon of cumin seeds (Jintan in indonesia)
• Blend ( 12 pcs red chilli, 7 red onions, 3 garlic, 2 tea spoons Corriander Seeds 'ketumbar in indonesia', 2 cm burned turmeric, 1 cm sugar, 3 pcs candle nut 'kemiri in indonesia', 2 tea spoons of salt)

1. Boil all ingredients except meat and thick coconut milk
2. Put meat and stir well
3. Put thick coconut milk little by little, cook well.