TONGSENG KAMBING Menu Spesial Idul Adha | Tips Menghilangkan Bau Prengus Kambing
Tongseng Kambing
Tongseng Kambing (Spiced Goat Curry)
Bahan
Rebusan 1:
Rebusan 2:
Bumbu Halus:
Bumbu Cemplung:
Bahan pelengkap:
Cara Membuat
- Didihkan 1,5 liter air, masukkan setengah sendok teh garam dan daun salam, lalu rebus daging kambing utuh selama 10 menit dengan api sedang hingga lemaknya keluar.
- Angkat dan tiriskan dagingnya, lalu buang air rebusannya.
- Didihkan 1,5 liter air baru bersama sereh, lengkuas, jahe, dan daun salam hingga mendidih dan wangi.
- Masukkan daging kambing, lalu rebus dengan api sedang sekitar 40 sampai 60 menit hingga empuk.
- Haluskan bawang merah, bawang putih, kunyit, kemiri, dan jahe dengan sedikit minyak goreng.
- Angkat daging yang sudah empuk, tiriskan, lalu potong-potong sesuai selera.
- Tumis bumbu halus dengan sedikit minyak goreng.
- Masukkan bumbu cemplung berupa sereh, daun salam, lengkuas, kapulaga, cengkeh, bunga lawang, kayu manis, daun jeruk, ketumbar bubuk, dan pala bubuk, lalu tumis dengan api sedang hingga harum.
- Masukkan potongan daging kambing, lalu oseng sebentar hingga bumbunya menyerap.
- Tuang 400 ml air putih hingga dagingnya terendam, lalu masak hingga mendidih.
- Tambahkan 1 sendok makan gula merah, setengah sendok teh lada bubuk, setengah sendok teh kaldu bubuk, satu setengah sendok teh garam, dan 3 sendok makan kecap manis, lalu masak hingga menyusut dan bumbunya meresap.
- Tuang 500 ml santan, lalu masak sambil terus diaduk agar santannya tidak pecah hingga mendidih.
- Masukkan 250 gram irisan kol, 10 buah cabe rawit utuh, dan 10 buah irisan cabe rawit merah, lalu masak hingga kolnya layu dan santannya mendidih kembali.
- Masukkan 1 buah tomat yang telah dipotong dan 3 batang daun bawang iris serong, lalu matikan api kompor.
- Taburi bawang goreng dan sajikan dengan nasi serta sambal kecap.
Ingredients
First boiling:
Second boiling:
Ground spice paste:
Whole spices:
Garnishes and add-ins:
Steps
- Bring 1.5 litres of water to a boil, add half a teaspoon of salt and the bay leaves, then boil the whole piece of goat meat for 10 minutes over medium heat to render out the fat.
- Lift out and drain the meat, then discard the cooking water.
- Bring a fresh 1.5 litres of water to a boil with the lemongrass, galangal, ginger, and bay leaves until boiling and fragrant.
- Add the goat meat, then simmer over medium heat for about 40 to 60 minutes until tender.
- Grind the shallots, garlic, turmeric, candlenuts, and ginger with a little cooking oil.
- Lift out the tender meat, drain it, then cut it into pieces to your liking.
- Saute the spice paste with a little cooking oil.
- Add the whole spices: lemongrass, bay leaves, galangal, cardamom, cloves, star anise, cinnamon, kaffir lime leaves, ground coriander, and ground nutmeg, then saute over medium heat until fragrant.
- Add the cut goat meat, then stir-fry briefly until the seasoning is absorbed.
- Pour in 400 ml of water so the meat is submerged, then cook until it boils.
- Add 1 tablespoon palm sugar, half a teaspoon ground pepper, half a teaspoon powdered stock, one and a half teaspoons salt, and 3 tablespoons sweet soy sauce, then cook until reduced and the flavours soak in.
- Pour in 500 ml coconut milk, then cook while stirring constantly so it does not split, until boiling.
- Add 250 g sliced cabbage, 10 whole bird's eye chillies, and 10 sliced red bird's eye chillies, then cook until the cabbage wilts and the coconut milk boils again.
- Add 1 chopped tomato and 3 stalks of diagonally sliced spring onion, then turn off the heat.
- Sprinkle with fried shallots and serve with rice and soy-chilli sauce.
Mode Masak
TONGSENG KAMBING Menu Spesial Idul Adha | Tips Menghilangkan Bau Prengus Kambing
TONGSENG KAMBING Menu Spesial Idul Adha | Tips Menghilangkan Bau Prengus Kambing
Bahan
Rebusan 1:
Rebusan 2:
Bumbu Halus:
Bumbu Cemplung:
Bahan pelengkap:
Cara Membuat
- Didihkan 1,5 liter air, masukkan setengah sendok teh garam dan daun salam, lalu rebus daging kambing utuh selama 10 menit dengan api sedang hingga lemaknya keluar.
- Angkat dan tiriskan dagingnya, lalu buang air rebusannya.
- Didihkan 1,5 liter air baru bersama sereh, lengkuas, jahe, dan daun salam hingga mendidih dan wangi.
- Masukkan daging kambing, lalu rebus dengan api sedang sekitar 40 sampai 60 menit hingga empuk.
- Haluskan bawang merah, bawang putih, kunyit, kemiri, dan jahe dengan sedikit minyak goreng.
- Angkat daging yang sudah empuk, tiriskan, lalu potong-potong sesuai selera.
- Tumis bumbu halus dengan sedikit minyak goreng.
- Masukkan bumbu cemplung berupa sereh, daun salam, lengkuas, kapulaga, cengkeh, bunga lawang, kayu manis, daun jeruk, ketumbar bubuk, dan pala bubuk, lalu tumis dengan api sedang hingga harum.
- Masukkan potongan daging kambing, lalu oseng sebentar hingga bumbunya menyerap.
- Tuang 400 ml air putih hingga dagingnya terendam, lalu masak hingga mendidih.
- Tambahkan 1 sendok makan gula merah, setengah sendok teh lada bubuk, setengah sendok teh kaldu bubuk, satu setengah sendok teh garam, dan 3 sendok makan kecap manis, lalu masak hingga menyusut dan bumbunya meresap.
- Tuang 500 ml santan, lalu masak sambil terus diaduk agar santannya tidak pecah hingga mendidih.
- Masukkan 250 gram irisan kol, 10 buah cabe rawit utuh, dan 10 buah irisan cabe rawit merah, lalu masak hingga kolnya layu dan santannya mendidih kembali.
- Masukkan 1 buah tomat yang telah dipotong dan 3 batang daun bawang iris serong, lalu matikan api kompor.
- Taburi bawang goreng dan sajikan dengan nasi serta sambal kecap.
Ingredients
First boiling:
Second boiling:
Ground spice paste:
Whole spices:
Garnishes and add-ins:
Steps
- Bring 1.5 litres of water to a boil, add half a teaspoon of salt and the bay leaves, then boil the whole piece of goat meat for 10 minutes over medium heat to render out the fat.
- Lift out and drain the meat, then discard the cooking water.
- Bring a fresh 1.5 litres of water to a boil with the lemongrass, galangal, ginger, and bay leaves until boiling and fragrant.
- Add the goat meat, then simmer over medium heat for about 40 to 60 minutes until tender.
- Grind the shallots, garlic, turmeric, candlenuts, and ginger with a little cooking oil.
- Lift out the tender meat, drain it, then cut it into pieces to your liking.
- Saute the spice paste with a little cooking oil.
- Add the whole spices: lemongrass, bay leaves, galangal, cardamom, cloves, star anise, cinnamon, kaffir lime leaves, ground coriander, and ground nutmeg, then saute over medium heat until fragrant.
- Add the cut goat meat, then stir-fry briefly until the seasoning is absorbed.
- Pour in 400 ml of water so the meat is submerged, then cook until it boils.
- Add 1 tablespoon palm sugar, half a teaspoon ground pepper, half a teaspoon powdered stock, one and a half teaspoons salt, and 3 tablespoons sweet soy sauce, then cook until reduced and the flavours soak in.
- Pour in 500 ml coconut milk, then cook while stirring constantly so it does not split, until boiling.
- Add 250 g sliced cabbage, 10 whole bird's eye chillies, and 10 sliced red bird's eye chillies, then cook until the cabbage wilts and the coconut milk boils again.
- Add 1 chopped tomato and 3 stalks of diagonally sliced spring onion, then turn off the heat.
- Sprinkle with fried shallots and serve with rice and soy-chilli sauce.
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