Tongseng

Tongseng is an Indonesian goat meat, mutton or beef stew dish in curry-like soup, with vegetables and kecap manis . Tongseng is commonly found in the Indonesian region of Central Java; from Surakarta to Yogyakarta. However, it is believed that the dish originated from Klego district in Boyolali, Central Java. The term tongseng is derived from the Javanese term osengan, "stir frying," referring to its cooking method. It also describes the "seng" sound of the metal frying spoon hitting the metal wok. The soup is made up of a ground mixture of garlic, shallot, black pepper, ginger, coriander, galangal, daun salam (Indonesian bay leaves), and lemongrass sauteed with palm oil until aromatic. The diced meat is then added into the sauteed mixture and cooked. Usually, raw goat meat from sate kambing (lamb satay) is used. Water is then added until it boils. Then, sweet soy sauce and tamarind are added. After the water is reduced, shredded cabbages and sliced tomato are added to create a fresh and crisp texture. Some versions of tongseng are made with coconut milk. Slices of bird's eye chili are added for a hot and spicy version.

Source: Wikipedia