Indonesian-Soto Specialties

Unlike the goat's gule, this typical Solo Tengkleng uses goat bones (little meat). There are two versions of the recipe Tengkleng, with coconut milk and without coconut milk. The taste of the Tengkleng without coconut milk is delicious.

Indonesian-Soto Specialties

Indonesian-Soto Specialties

Ingredients

• Iga and goat spine-500 grams
• Feet and goat innards-250 grams
• Salam leaves-2 sheets
• Citrus leaves-4 sheets
• Lemongrass, sped-1 rod
• Lengkuas-3 cm
• Cayenne pepper-10 pieces
• Sweet soy sauce-2 tbsp
• Salt-1 tbsp
• Sugar-1 tsp
• Water-1.5 liters
• Oil, for frying-3 tbsp
• Fried Onions-taste
• DELICATE SPICES:
• Shallot-15 grains
• Garlic – 8 cloves
• Hazelnut, roasted-8 seeds
• Coriander, roasted-2 tsp
• Jinten-1/4 tsp
• Ginger-2 cm
• Turmeric, burn-2 cm

How to make 

• Boil the goat together with the laurel leaves, orange leaves, lemongrass, and galangal until half-cooked. Remove and wash clean goat meat and innards. Remove the water.
• Boil the goat back with new water (1.5 liters). 
• Set aside.
• Heat oil. Stir fry delicate herbs until fragrant. Remove and put in the stew of meat.
• Stir in cayenne pepper intact. Stir well.
• Season with salt, sugar, and sweet soy sauce. Stir well and correct the taste. Lift.
• Ready to be served with a sprinkling of fried onions.

Tips

The dose of cayenne pepper can be adjusted to taste.