Tongseng |
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| Origin | |
|---|---|
| Place of origin | Indonesia |
| Region or state | Solo, Central Java |
| Creator(s) | Javanese |
| Dish details | |
| Course served | main course |
| Serving temperature | Hot |
| Main ingredient(s) | Meat (goat or beef) and vegetables cooked in curry-like soup with sweet soy sauce |
| Variations | Gulai |
Tongseng is goat meat or beef stew dishes in curry-like soup with vegetables and kecap manis (sweet soy sauce). Originally from Surakarta in Indonesian province of Central Java.
The soup is made of ground mixture of garlic, shallot, black pepper, ginger, coriander, galangal, salam (bay leaves), and lemongrass sauteed with oil until it gets aromatic. The diced meat then poured into the sauteed mixture until cooked. Add water until it boiled and add sweet soy sauce with tamarind juice. After the boiled boiled reduces, add shredded cabbages and sliced tomato.
Tongseng is usually served with hot steamed rice. The soup of tongseng is similar to gulai soup, however gulai is without sweet soy sauce while tongseng always brownish gold because the addition of sweet soy sauce. Gulai is usually using cows offals while tongseng usually only uses meat (goat, mutton or beef).
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