TENGKLENG GOAT INDONESIAN FOOD RECIPES





      Tengkleng is a kind of soup dishes with the main ingredient of meat or offal or goat bones. This dish comes from Solo. The physical form of the of tengkleng almost similar to curry goat, but the sauce is thinner.
Recipes Indonesia berkuah little lumpy and use offal, lamb ribs or parts that are still attached bones. From the looks, many thought this was a recipe tengkleng goat curry goat. It can not be blamed for it if viewed at a glance are very similar even though the primary material used is different. If the goat curry mostly using meat with the addition of coconut milk. While this recipe uses tengkleng main raw material and ditambhan rack of lamb with goat innards. Coconut milk is also used very little and dilute even a couple of recipes that do not use milk ingredients so that the sauce looked thinner than the curry goat.

 Seasoning Ingredients and Recipes Tengkleng Goat:
   

 As the name implies, the main materials used are mutton no bones of approximately 1 kg. We recommend  using a meat goat ribs and can be mixed well with goat innards.
   
 Liquid coconut milk approximately 1 liter only.
   
 Ginger is a great medium size approximately 4 cm long. Rinse and brush the outer shell hit and crushed so that the aroma is more outgoing.
     
Lemongrass medium large size of approximately 2 sticks only. Rinse and then crushed so that more fragrant aroma.
     
Fresh orange leaves of approximately 4-5 pcs to eliminate odor and create more fragrant goat tengkleng.
    
Galangal approximately 4 cm long. Rinse and then crushed so that the aroma is more outgoing when cooked later.
   
    Cinnamon medium size of approximately 3 cm.
    Leaves of approximately 2 pcs only.
    Dried cloves of approximately 5 to 6 pcs only.
    Good quality thick soy sauce to taste to taste.
    Iodized salt to taste to taste.
   
 Garlic is a great medium size of approximately 6 pcs only. Peel the outer skin and cut into pieces so that  easy as to be smoothed (smooth flavor).
    
 Which have been roasted hazelnut of approximately 6 grains only (spices).
    
  Pala of approximately 1 seed only (spices).
     
 Medium red onion large cloves of approximately 11-12 only. Peeled and finely chopped so easy when diuleg be smooth flavor (spices).
     
 Turmeric size being approximately 5-6 cm long. Peel the skin and cut into pieces so easily smoothed (smooth flavor).
   
 Minya vegetable cooking oil or marinade to taste for sauteing.
     
 Water to taste or approximately 1 liter only. 


How to Make Goat Tengkleng Special Solo 

1.Rinse all the ingredients and seasonings that will be used (except for goat meat will be cooked).    

2.Prepare a medium-size saucepan large enough water and enter or until all of mutton submerged.
   
3.Enter the goat ribs that will be used and boiled until boiling some time (approximately 5 minutes and   does 
   
4.not need to be washed before because it will ruin the texture and flavor).
   
5.Shit that comes out of the stew over the ribs then lift the goat.
     
6.Pooping from boiled first and then enter the clean water back to boil the ribs goats.
   
7.Cook and boiled mutton back and or offal which will be cooked until tender and then lift the meat.
    
8.While waiting for the rack of lamb on a soft onion puree, hazelnut which have been roasted, turmeric, nutmeg and white onions. 

9.Should be smoothed by hand or diuleg marinade so that aroma right out and fragrant tumisannya results.     
10.Prepare a frying pan and let oil to taste.  

11.Cook over medium heat, then enter the small ginger, galangal and lemongrass that has been crushed. Stir stir briefly.
  
12.Enter the lime leaves, bay leaves, cloves and cinnamon and stir stir again.
    
13.Enter seasoning recipe tengkleng goat that has been refined over again stirring, stirring so that all         ingredients are well blended and the fragrant smell of the marinade.
    
14.Enter the rack of lamb and offal are already tender and stir stir briefly so that the two main ingredients are well blended with the marinade.
   
15.Enter watery coconut milk and stir stir again until all ingredients are well blended.
     
16.Enter soy sauce and iodized salt to taste and stir stir again until all ingredients are well blended.
     
17.Cook until tender solo tengkleng and lift it (do not forget stirred so as not to break the coconut milk).



" GOOD LUCK "

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