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Tongseng

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Tongseng

Tongseng
Tongseng
Course main course
Place of origin Indonesia
Region or state Solo, Central Java
Creator Javanese
Serving temperature Hot
Main ingredients Meat (mutton or beef) and vegetables cooked in curry-like soup with sweet soy sauce
Variations Gulai
Cookbook:Tongseng 
The tongseng seller preparing the dish

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 mixture 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 cooked without sweet

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