Goat meat isn't everyone's favorite—its strong smell and cholesterol concerns often turn people away. But when processed correctly, goat meat can be tender, aromatic, and absolutely delicious.
One standout way is making **special goat tongseng**. This dish is a perfect festive alternative to sate, especially when using Qurban meat during Idul Adha. Here's how to prepare it:
Ingredients
- 500 g goat leg meat, partially boiled until half-cooked
- 2 bay leaves
- 2 cm ginger, bruised
- 1,000 ml water
- 4 shallots, thinly sliced
- 2 bay leaves
- 2 cm galangal, bruised
- 1 stalk lemongrass, bruised
- 4 red bird’s eye chilies, cut in half
- 2 tbsp sweet soy sauce
- 1,500 ml coconut milk
- 4 tsp salt
- 1 tsp granulated sugar
- 100 g cabbage, cut into 2 cm pieces
- 2 green onions, coarsely chopped
- 1 red tomato, chopped
- 4 tbsp cooking oil
Spice Paste
- 4 garlic cloves
- 8 shallots
- 1 tsp black pepper
- 4 roasted candlenuts
- 3 cm turmeric, grilled
- 2 cm ginger
- 1 tsp coriander seeds
Garnish
- 2 tbsp fried shallots
Instructions
- Boil the goat meat with bay leaves, ginger, and water until tender. Drain and set aside, then cut into pieces.
- In a pan, sauté the shallots, spice paste, bay leaves, galangal, lemongrass, and chilies until fragrant.
- Add the goat meat; stir briefly. Pour in the sweet soy sauce, salt, and sugar, stirring well. Add the coconut milk and bring to a gentle simmer, stirring occasionally.
- Once flavors are well absorbed, add cabbage, green onions, and tomato. Let cook briefly, then remove from heat.
- Serve hot, topped with fried shallots.
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