Tengkleng Goat (Gulai Tengkleng) Recipe with Pickles(Acar) and Sambal

picture of http://www.langitperempuan.com

Tengkleng is a kind of stew, just not using coconut milk. At the beginning of this menu introduced to society, the content of tengkleng just goat bones only, because the tengkleng seller is usually the goat satay seller. Goat taken to make satay, while the remaining bones of flesh, dear to be discarded, the end was made dishes whose name tengkleng.

The main ingredient of tengkleng is bone with some meat still attached, so the cooking way is very simple one, just boil it. Even so, remain spices are added to eliminate  the smell of mutton.  After being introduced to the public, this menu was received quite well in society. Finally, traders of tengkleng innovate by adding meat, offal, and others. In fact, it's been very liked by the community outside Solo. If you are interested in enjoying tengkleng, but you are very far from Indonesia, please try the following recipe:

Tengkleng Recipe

Ingredients:

• 200 gr of mutton, stewed, diced 
• 100 gr lung goat, stewed, diced 
• 1 leg of goat/goat, boiled and skin removed, cut in three parts
• 200 gr rib of goat, cut into pieces, then boiled
• 2 cm cinnamon
• 1 piece of pekak
• 2 pandan leaves
• 1600 ml of water
• 3 bay leaves
• 2 cm galangal, crushed
• 3 stalks lemongrass, take the white, crushed
• 7 lime leaves
• 2 tbsp soy sauce
• 3 ½ tsp salt
• 1 tsp pepper powder
• 1 tsp sugar
• 2 tbsp cooking oil

Spices (crushed):

• 15 spring onions
• 8 cloves garlic
• 8 points pecan, roasted beforehand
• 2 tsp coriander, roasted beforehand
• ¼ tsp cumin
• 2 cm ginger
• 2 cm turmeric, roasted
• 5 pieces of red small chili

Steamed Sambal:

• 20 pieces of red small chili
• 6 spring onions
• ½ tsp salt

Pickled cucumber:

• 200 g cucumber, peeled and seeded, cut each 1 cm
• 10 whole red small chili
• ½ tsp sugar
• ¼ tsp salt
• ½ tsp vinegar

pekak

Méthodes:

1. Boiled mutton, goat lung, goat legs, rib of goat, cinnamon, pekak, and pandan leaves until tender, reserving water 1300 ml, lift
2. Heat the cooking oil, saute the spices that have been crushed, bay leaves, galangal, lemongrass, and lime leaves until fragrant. Enter mutton, goat lung, leg of goat, rib of goat, stir well, then add soy sauce, salt, and pepper powder and stir well. Add the remaining boiling water and cook over low heat until the marinade penetrate.
3. Sambal steamed: steamed all materials, lift, and then crushed
4. Pickled cucumber: pickles ingredients stir well, let stand until absorbed
5. Tengkleng Serve with sauce and pickles

Pindang Patin, Pindang Belida, Pindang Baung Recipe (Melayu's Menu)

picture of http://adhi.widjajanto.net

Pindang Patin comes from Sumatra, particularly from the provinces of Lampung, Pekanbaru, Jambi, and Palembang. In general, Pindang Patin can be regarded as a typical food of Melayu People. In fact, this menu is a popular menu in Sumatera. It is also more Popular than beyond carp or goldfish menu. 

Patin fish native habitat is along the Musi River, but now widely cultivated in the ponds, so that the menu of this type can also be easily found in other areas of South Sumatra.

Patin Fish are fish that live in fresh water and more like a fish Catfish. The difference, Patin fish fatter and gentle, with a blackish color on the upper body and white bottom of her body. Pindang Patin or Melayu’s Pindang generally different with Pindang from other regions, such as Pindang Jakarta. If Pindang Jakarta using soy sauce, then the Melayu’s Pindang using red chili and tomatoes. It was too sweet, spicy, and sour mixed into one. Apart from tomatoes, sour taste can also be changed by adding pineapple to the Pindang. Basil leaves are also added to enhance the aroma of which increases our sense of time will enjoy it.

With the same recipe, Patin Fish can also be replaced with a Belida fish, BAUNG fish, or beef ribs. In addition to the typical Jakarta with his Pindang milkfish and Sumatra with his Pindang Patin, also known as Java Pindang the main ingredient is beef flavored by keluak. Here I present Pindang Patin recipe, please try.

Pindang Patin Recipe

Ingredients:

• 2 Patin fish, each cut into 3 parts (can be replaced with Belida fish or Baung Fish)
• 2 bay leaves
• 2 stalks lemongrass, white taken, crushed
• 2 cm ginger, crushed
• 1 large red chilli, cut into pieces (can be added in number, according to taste)
• 8 pieces red small chili, left whole (can be added or subtracted, according to taste)
• 5 tbsp soy sauce (can be added or subtracted, according to taste)
• 3 ½ tsp salt
• ¼ tsp pepper powder
• 2 ½ tsp brown sugar, sliced
• 1 red tomatoes, cut into pieces
• 2 green tomatoes, cut into pieces
• 1 tsp acid Java
• 10 basil leaves
• 1 leek, cut into pieces
• 1500 ml of water

Spices (ground fine):

• 6 red onions
• 4 cloves garlic
• 4 small red chilli

Méthodes:

1. Coat Fish with 1 tsp lemon juice and 1 tsp salt
2. Boil the grounded Spices, bay leaves, lemon grass, ginger, red chili, cayenne pepper, and water until fragrant
3. Enter Patin Fish, add the soy sauce, salt, pepper powder, and brown sugar. Boil until boiling.
4. Enter the red tomatoes, green tomatoes, tamarind juice, basil, and scallions. Boil until cooked to perfection, do not let the water run out.
5. Serve it.