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Saturday, October 3, 2009

Our 4th Anniversary and Tongseng Kambing

It's been four years my hubby and I being together, with all ups and downs. And as usual he's not so romantic for that kind of stuffs and at the same time he got already a hectic day in office. However, that didn't meant I would also lost my romantic mood heheheh...a dear friend asked what to cook for our anniversary. Well well, thanks to remind me, so I just got an idea to cook "tongseng kambing" or "mutton curry in a Javanese style". Another best friend asked me to join her to a supermarket, so I went with her to buy the mutton and all the ingredients. I wasn't so lucky because I couldn't get shallot, but my friend offered me some of shallot she had at her home :) And here's our tongseng kambing, but I forgot to take it's picture with rice, I believe if I did you'll drool just by seeing the picture :D

This time let me share my recipe, of course I got it originally from my mom but I prefer to confirm myself by searching randomly in google and combined with my mom's recipe.

Ingredients:
250 gr boneless mutton
1 cup cabbage, square cut (you can add more if you want)
2 medium sized tomatoes, slice nicely
10 cm lemon grass
2 pcs of cloves
1 slice of galangal
4 shallots, finely sliced
3 garlics, finely sliced
4 tbs of cooking oil
200 ml of thick coconut milk
250 ml of hot water
3 tbs of sweet soy sauce
1/5 tsp of sugar

To be crushed tenderly:
4 shallots
3 garlics
1/5 tsp of cumin seed
1 tsp of turmeric powder
1 tsp of corriander powder
3 pcs of candlenuts
3 tsp of salt

Method:
In pressure cooker, heat 2 tbs of cooking oil and fry the crushed ingredients, once it smells good put the mutton (cut it in small pieces according to your choice) and fry for several minutes. Then pour hot water into the cooker and close it with it's lid and whistle. Wait until 8 times whistles and switch off your stove.

Now, in a skillet, heat up the rest of cooking oil and fry the sliced shallots, continued by sliced garlics. Then put the lemon grass, cloves, galangal. After a minute or two, add the sliced tomatoes, wait until the tomatoes become half tender. It's time to add the mutton (without the gravy) and the cabbage then stir again for another two minutes.

Then, add the coconut milk and gravy, keep on stir it to make sure the coconut milk is not broken (the taste will be less tasty if so). Once it's boiled and cooked, add the soy sauce and keep stir the curry for another 10 minutes, add the sugar and taste it. You can add more salt according to your taste. If you want you can add dry fried sliced shallot on top of it as a garnish. As an Indonesian we really love to eat with sambal (hot and spicy condiment), and this time I made sambal kecap, made of cut chillies, chopped garlic and shallot, 2 tbs of sweet soy sauce, and a pinch of salt.

If you're not happy with my enriched recipe, please check the recipe I visited and combined with my mom's, click here please.

1 comment:

  1. It is for the first that I just visited your site and I find it really interesting! Congratulations!

    ReplyDelete

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