沃诺吉里辣味羊肉炖菜
(Spicy Goat Tongseng from Wonogiri)
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食材
-
500 grams 羊肉
(Cut into bite-sized pieces, preferably fresh)
-
200 grams 年轻的菠萝蜜
(Boiled and sliced into pieces)
-
10 pieces 青葱
(切得很薄)
-
5 pieces 大蒜瓣
(剁碎的)
-
3 pieces 蜡灯果
(Crushed or ground)
-
3 cm 高良姜
(Bruised)
-
2 leaves 月桂叶
(新鲜)
-
1 stalk 香茅
(Bruised)
-
1 tbsp 香菜粉
-
0.5 tsp 姜黄粉
-
0.5 tsp 孜然粉
-
5 pieces 红辣椒
(Sliced or ground; adjust to taste for spiciness)
-
2 tbsp 棕榈糖
(Use brown sugar as substitute if unavailable)
-
4 tbsp 甜酱油（Kecap Manis）
(Adds sweetness and depth)
-
3 tbsp 食用油
(Vegetable or palm oil)
-
700 ml 水
(For stewing)
-
1 tsp 盐
(Adjust accordingly)
-
3 pieces 柠檬叶
(Optional for extra aroma)
(Cut into bite-sized pieces, preferably fresh)
(Boiled and sliced into pieces)
(切得很薄)
(剁碎的)
(Crushed or ground)
(Bruised)
(新鲜)
(Bruised)
(Sliced or ground; adjust to taste for spiciness)
(Use brown sugar as substitute if unavailable)
(Adds sweetness and depth)
(Vegetable or palm oil)
(For stewing)
(Adjust accordingly)
(Optional for extra aroma)
营养
- 份量: 4
- 每份大小: 1碗（300ml）
- Calories: 480 kcal
- Carbohydrates: 35 g
- Protein: 40 g
- Fat: 18 g
- Fiber: 4 g
- Sugar: 12 g
- Sodium: 900 mg
- Cholesterol: 120 mg
- Calcium: 50 mg
- Iron: 4 mg
制作步骤
-
1 - Prepare Ingredients:
Wash and cut goat meat into pieces. Boil and slice young jackfruit if using. Finely slice shallots, mince garlic, and crush candlenuts.
-
2 - Sauté Spice Base:
Heat oil in a pot. Sauté shallots, garlic, ground candlenuts, and sliced red chilies until fragrant and golden.
-
3 - Add Spices and Herbs:
Add coriander powder, turmeric, cumin powder (if using), bay leaves, bruised galangal, lemongrass, and lime leaves. Stir and cook for 2 minutes.
-
4 - Cook Goat Meat:
Add the goat meat pieces and brown them evenly in the spice mixture.
-
5 - Simmer with Liquid:
Pour in water and sweet soy sauce. Add palm sugar and salt. Bring to boil, then reduce heat and simmer with the pot covered for 1 hour or until meat is tender.
-
6 - Add Jackfruit:
Add the boiled young jackfruit during the last 10 minutes of cooking. Adjust seasoning to taste.
-
7 - Serve Dish:
Remove from heat and serve hot in bowls, accompanied by steamed rice.
Wash and cut goat meat into pieces. Boil and slice young jackfruit if using. Finely slice shallots, mince garlic, and crush candlenuts.
Heat oil in a pot. Sauté shallots, garlic, ground candlenuts, and sliced red chilies until fragrant and golden.
Add coriander powder, turmeric, cumin powder (if using), bay leaves, bruised galangal, lemongrass, and lime leaves. Stir and cook for 2 minutes.
Add the goat meat pieces and brown them evenly in the spice mixture.
Pour in water and sweet soy sauce. Add palm sugar and salt. Bring to boil, then reduce heat and simmer with the pot covered for 1 hour or until meat is tender.
Add the boiled young jackfruit during the last 10 minutes of cooking. Adjust seasoning to taste.
Remove from heat and serve hot in bowls, accompanied by steamed rice.
关于 沃诺吉里辣味羊肉炖菜 :的更多信息
Summary:
Tongseng Kambing Wonogiri is a luscious Indonesian stew celebrated for its rich fusion of spices, sweet soy sauce, and tender goat meat. Originating from Wonogiri, a region in Central Java known for its goat livestock, it holds cultural significance tied to celebrations and communal meals.
Adaptations often include the addition of young jackfruit, which imparts texture and subtle sweetness complementing the savory meat. The dish balances fiery heat from red chillies with the deep, molasses-like sweetness from kecap manis and palm sugar, alongside a melange of aromatic herbs such as galangal, lemongrass, and lime leaves, giving it a robust flavor.
Tips & Notes:
- Selecting fresh, young goat meat ensures tenderness. Older meats require longer simmering to become soft.
- Candlenuts act as a natural thickener; if unavailable, macadamia nuts or store-bought ground nuts can substitute.
- For an authentic touch, always use sweet soy sauce (kecap manis), which defines the dish's sweet-savory profile.
- Adjust chili levels according to your spice tolerance; small Indonesian chilies bring authentic heat.
- Serving with steamed jasmine rice is traditional to soak up the flavorful broth.
History & Cultural Significance:
Tongseng evolved from traditional Javanese cooking, reflecting culinary influences from trade spices and indigenous practices. Dating back centuries, goat meat has often been reserved for special occasions in Indonesia, making this stew a highlight during gatherings and festivities. Wonogiri, an area coltured for goat farming, naturally became a center for this delicacy.
Unique Aspects & Personal Thoughts:
The marriage of heat, sweetness, and spices in Tongseng Kambing Wonogiri offers an unforgettable sensory experience. Compared to other goat stews from around the world, this recipe cleverly leverages palm sugar and soy to create layered flavor. Personally, I find the inclusion of young jackfruit memorable as its fiber provides a pleasant contrast to the rich gravy and meat.
Closing Remark:
Preparing Tongseng Kambing Wonogiri invites cooks into Indonesian heritage showcasing spices that warm the soul and unify flavors beautifully. Its preparation requires patience but rewards with a hearty dish perfect for festive occasions or an impressive home-cooked meal.
