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  • Spicy

Serve: 5 Person

This is one good use of leftover gulai soup mixed with leftover meat from lamb satay

  • 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


  • 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


  1. 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.
  2. 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.
  3. Add in lambs, mix well and cook. Pour in broth, and cook.
  4. Once the broth is boiled, pour Nestlé CARNATION Evaporated Milk, and stir well. Add in sweet soy sauce, and cook further.
  5. Once boiled, add in cabbage, spring onion, tomato, and bird's eye chilies. Serve with fried shallots on top.
Carnation Chef

This recipe has been tested in Dapur Rasamasa


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