Embark on a culinary adventure through the vibrant flavors of Indonesia with these 3 delicious lamb tongseng recipes. From the rich and savory classic lamb tongseng to exciting regional variations, discover the secrets to creating this iconic Indonesian lamb stew. Whether you’re a seasoned chef or a curious home cook, these tongseng recipes will tantalize your taste buds and transport you to the heart of Indonesian cuisine. Get ready to explore the world of lamb tongseng and unlock a new level of flavor!
Tender Beef Tongseng: A Flavorful Indonesian Stew
This recipe guides you through creating a delicious and comforting Beef Tongseng, a rich Indonesian stew. With tender brisket slow-cooked to perfection and infused with aromatic spices, this dish is sure to impress. Follow these simple steps to enjoy a taste of Indonesia in your own kitchen.
Ingredients
Beef: 400 gr brisket, cut into bite-sized pieces
Tomatoes: 6 small tomatoes or 2 medium tomatoes
Cabbage: 5 cabbage leaves, roughly cut
Chili Peppers: Some bird’s eye chili peppers (to taste, optional)
Green Onions: 2 green onions, cut into 1-inch pieces
Curry Powder: 1 Tbsp
Lemongrass: 2 stalks, bruised
Kaffir Lime Leaves: 3-4 leaves
Vegetable Oil: 2 Tbsp
Water: 350 ml
Salt: 1 Tbsp or to taste
White Pepper Powder: 1/2 tsp or to taste
Sugar: 1/2 tsp
Beef Bouillon: 1/2 tsp
Sweet Soy Sauce: 2-3 Tbsp
Fried Shallots: For garnish
Ground Spices:
Garlic: 4 cloves
Shallots: 6 cloves
Red Chili Peppers: 6
Bird’s Eye Chili Peppers: 3 (optional)
Ginger: 1-inch piece
Nutmeg: 3
Instructions
-
Sautéing the Spices: Heat the vegetable oil in a pot over medium-high heat. Sauté the ground spices, lemongrass, and kaffir lime leaves until fragrant. Add the curry powder and mix well.
-
Browning the Beef: Add the beef to the pot and cook until the meat changes color. Remove from the heat.
-
Slow Cooking: Transfer the beef to a slow cooker. Add water, salt, sugar, white pepper powder, and beef bouillon. Cover the pot and cook on high for 4 hours.
-
Adding Vegetables: Add the cabbage, tomatoes, green onions, bird’s eye chili peppers (if using), and sweet soy sauce to the slow cooker. Cook for another 15 minutes. Then, remove the pot from the slow cooker.
-
Serving: Serve the Beef Tongseng immediately over steamed rice and garnish with fried shallots.
Tongseng Kambing: A Delicious Javanese Lamb Stew
This recipe guides you through making Tongseng Kambing, a flavorful and aromatic Indonesian lamb stew. This dish features tender lamb pieces simmered in a rich, sweet, and savory sauce, infused with a blend of aromatic spices and coconut cream. It’s a hearty and satisfying meal, perfect for any occasion.
Ingredients
Lamb:
- 250g lamb for stew (neck fillet recommended), cut into bite-sized pieces
Aromatics and Spices:
- 2 tbsp cooking oil
- 1 stalk lemongrass, bruised
- 1 bay leaf
- 1 kaffir lime leaf, torn
Sauce:
- 500ml water
- 150ml coconut cream
- 5 tbsp sweet soy sauce (or more, to taste)
- 2 tsp salt (or more, to taste)
- 1 tsp sugar
Vegetables:
- 50g cabbage leaves, shredded
- 2 large tomatoes, quartered
Spice Paste:
- 4 shallots
- 4 cloves garlic
- 1 thumb-sized piece ginger
- 1/2 thumb-sized piece galangal
- 1/2 thumb-sized piece turmeric (or 2 tsp turmeric powder)
- 1 tsp coriander powder
- 1 tsp curry powder
- 1/2 tsp ground white pepper
Instructions
Step 1: Prepare the Spice Paste
Combine all spice paste ingredients in a food processor and grind until smooth. Add a little oil if needed to help the process. Set aside.
Step 2: Sauté the Aromatics and Lamb
Heat the cooking oil in a pot. Add the spice paste and sauté for about 3 minutes, or until fragrant. Add the lemongrass, bay leaf, and kaffir lime leaf; continue sautéing for another 3 minutes. Add the lamb, sweet soy sauce, salt, sugar, and water. Bring the mixture to a boil, then reduce heat and simmer until the lamb is tender.
Step 3: Add Vegetables and Coconut Cream
Once the lamb is tender, add the tomatoes and shredded cabbage. Stir in the coconut cream. Maintain a low heat and cook until the vegetables are softened but not mushy. Taste and adjust the seasoning with more sweet soy sauce and/or salt, if needed. The stew should have a slightly sweet flavor profile.
Step 4: Serve
Garnish the Tongseng Kambing with crispy fried shallots and chopped spring onions (optional). Serve hot with a bowl of steamed rice.
Indonesian Beef Shank Soup (Tongseng Sengkel Sapi)
This recipe guides you through making a flavorful and comforting Indonesian Beef Shank Soup, known as Tongseng Sengkel Sapi. It features tender beef shank slow-cooked to perfection in a rich, aromatic broth infused with traditional Indonesian spices.
Ingredients
Beef Shank: 600 grams
Water: 1.5 liters
Spice Paste:
- 3 cloves garlic
- 5 shallots
- 3 cm fresh turmeric
- 5 red chilies
- 2 candlenuts
- 1 tbsp coriander seeds
Other Spices:
- 3 cm galangal, smashed
- 1 lemongrass stalk, smashed
- 3 Indonesian bay leaves
- 6 lime leaves
Other Ingredients:
- 50 grams palm sugar (gula jawa)
- 3 tbsp Indonesian dark soy sauce (kecap manis)
- 100 ml coconut milk (optional)
- ½ large cabbage, chopped
- 2 large ripe tomatoes
- Salt, pepper, ½ tsp nutmeg, mushroom seasoning powder (to taste)
- Spring onions and fried shallots for garnish
Instructions
-
Cook the Beef Shank: Cut the beef shank into bite-sized pieces. Cook in a pressure cooker with 1.5 liters of water for 30 minutes, or until tender. Set aside.
-
Make the Spice Paste: Combine garlic, shallots, red chilies, candlenuts, coriander seeds, and turmeric in a blender and blend until smooth.
-
Sauté the Spice Paste: Heat oil in a pan. Sauté the spice paste until fragrant. Add lemongrass, galangal, bay leaves, and lime leaves. Stir-fry until the leaves change color.
-
Combine with Beef: Add the cooked beef shank to the pan and stir-fry for a few minutes to combine with the spices.
-
Simmer the Soup: Return the beef and spice mixture to the pressure cooker with the beef broth. Add salt, pepper, palm sugar, Indonesian dark soy sauce, and mushroom seasoning powder to taste.
-
Add Vegetables: Add the chopped cabbage and tomatoes. Cook until the cabbage is soft.
-
Serve: Serve hot with steamed white rice. Garnish with spring onions and fried shallots.
History of Tongseng
Tongseng, a flavorful and aromatic Indonesian stew, boasts a rich history intertwined with Javanese culinary traditions. While its exact origins remain somewhat shrouded in mystery, it’s widely believed that tongseng emerged in the central Javanese region, possibly near Solo (Surakarta) and Yogyakarta, known for their sophisticated and diverse cuisine.
Influence of Javanese Royal Cuisine: Some food historians suggest a possible link between tongseng and Javanese royal cuisine. The rich and complex flavors, along with the use of ingredients like lamb or mutton, hint at a connection with dishes prepared for the royal courts. These courts often utilized more luxurious ingredients and employed elaborate cooking techniques.
Adaptation from Gulai and Tengkleng: Tongseng also bears similarities to both gulai and tengkleng, two other popular Indonesian dishes. Gulai, a milder curry-like dish, may have served as a foundational inspiration for tongseng’s rich sauce. Tengkleng, a spicy goat or lamb stew featuring bones, is perhaps even more closely related, sharing the use of similar meats and spices. It is plausible that tongseng evolved as a variation of tengkleng, incorporating more vegetables and a sweeter flavor profile.
Development as a Street Food: Over time, tongseng transitioned from its possible aristocratic origins to become a beloved street food. Its accessibility and affordability contributed to its widespread popularity. Today, tongseng can be found in warungs (small restaurants) and street food stalls across Indonesia, enjoyed by people from all walks of life.
Nutritional Content and Benefits of Tongseng
Tongseng, a rich and flavorful Indonesian stew, offers a good source of protein, primarily from the lamb or mutton commonly used. This protein is essential for building and repairing tissues, supporting immune function, and maintaining healthy hair, skin, and nails.
Beyond protein, tongseng also provides iron, crucial for red blood cell production and oxygen transport throughout the body. The dish also contains various vitamins and minerals from the vegetables included, such as cabbage, tomatoes, and shallots. These contribute to overall health and wellbeing, providing essential nutrients for various bodily functions.
The use of spices like ginger, turmeric, and galangal in tongseng not only adds depth of flavor but also offers potential anti-inflammatory benefits. These spices are known for their antioxidant properties, which can help protect the body against cellular damage.
While tongseng offers nutritional value, it’s important to be mindful of the fat content, particularly from the lamb and coconut milk often used. Enjoying tongseng as part of a balanced diet and in moderation is key to maximizing its nutritional benefits while managing overall calorie and fat intake.
It’s important to note that the specific nutritional content of tongseng can vary depending on the recipe and ingredients used. Variations in the type and quantity of vegetables, meat, and coconut milk will influence the overall nutritional profile of the dish.
Tips for Choosing Quality Lamb
Selecting the right lamb is crucial for a delicious tongseng. Look for lamb that is fresh and bright red in color. The fat should be creamy white, not yellowed.
Give the lamb a sniff test – fresh lamb has a mild, slightly sweet aroma. Avoid any meat with a strong or unpleasant odor.
Texture is also important. The meat should be firm and springy to the touch, not mushy or sticky.
Consider the cut of lamb you need for your tongseng recipe. Some recipes call for specific cuts, while others are more flexible. Ask your butcher for recommendations if you’re unsure.
Finally, whenever possible, source your lamb from a reputable butcher or supplier. They can provide information about the lamb’s origin and age, helping you choose the best quality for your dish.