Recipe by Dapur Rasamasa
Serve: 5 Person
Masakan yang bumbunya banyak dan dimasaknya lama seperti…
- Spicy
Ingredients
- 350 gram lamb thigh
- 5 cups water
- 2 bay leaves
- 1 thumb-size ginger, crushed
- 4 shallots, sliced
- 1 thumb-size greater galangal, crushed
- 1 lemongrass stalk, crushed
- 2 bay leaves
- 1 cup Nestlé CARNATION Evaporated Milk
- Salt
- Sugar
- 3 tbsp sweet soy sauce
- Cooking oil
Spice Paste
- 1 tsp white pepper
- ¼ tsp coriander
- 1 tsp cumin
- 4 candlenuts, toasted
- 4 garlic
- 6 shallots
- 2 thumb-size turmeric, roasted
- 1 thumb-size ginger
Condiments
- 200 gram cabbage, sliced
- 2 spring onions, sliced
- 1 tomato, sliced
- 4 red bird's eye chilies, sliced
- Fried shallots
The gulai soup would be a good reference for the texture and thickness of a tongseng
Steps
- Boil lamb meat together with bay leaves and ginger in a pressure cooker until the meat is tender. Remove meat and cut into small pieces. Strain the broth, leaving about 3 cups.
- Sauté shallots along with ground spices. Add in greater galangal, lemongrass and bay leaves. Sauté until there you can smell a waft of aroma coming out of the pan.
- Add in lambs, mix well and cook. Pour in broth, and cook.
- Once the broth is boiled, pour Nestlé CARNATION Evaporated Milk, and stir well. Add in sweet soy sauce, and cook further.
- Once boiled, add in cabbage, spring onion, tomato, and bird's eye chilies. Serve with fried shallots on top.
