Tong Seng

Today we had small 'makan-makan' at Chandra & Lisa's house, to celebrate Burhan's graduation.
and we have special menu.. TONG SENG :)
I don't remember when was the last time I ate Tong Seng.. It must be in Jogja or Klaten.
That's why I don't want to miss this opportunity :p
This Tong Seng was cooked by Mas Chandra, and it tasted very good.. :)
For you who never ate Tong Seng before, let me introduce you a little bit about this food..

Tong seng is a Javanese food. It's like a soup, but the water is not much.
There are meat and vegetable in it.
For meat, usually we use 'daging kambing' (what do we call 'daging kambing' in English?).
This meat is cut into pieces/small block.
For the vegetable, we only use cabbage. It is also cut into pieces (but not too small).
For other ingredients, I'm not really sure.. but I think we use: chili, salt, pepper, garlic (white and red garlic), garlic leaves, and.. hmm.. something that we use to make the color becomes a little bit brown and dark.. (I don’t know what it is)
and what else.. (do you have any idea? maybe you know..)

How to make Tong Seng? Hmm.. I don’t know exactly.. but maybe first you need to fry some ingredients (with little oil), then add some water and put the meat and vegetables.
After that you have to wait until the meat is soft (eatable :p).
It’s also possible to cook the meat first (seperately) until half cooked, and after that you can use it for Tong Seng.

We eat Tong Seng with rice and Acar (small blocks of cucumbers and carrots with vinegar and water). You can also add some fresh chili if you want. And it’s better to eat Tong Seng when it’s still warm (or hot).

That’s the story for today,
the first Tong Seng in Germany.. :)