More than a month of absent from blogging? That is really something for me (for a cook wannabe and who is thinking that cooking releases stress, an illness that very often catches me). I have been busy doing nothing as usual. One of the reasons that i do not cook often lately, is that we decided to cut on our food budget (lawyer ..eh...liar). We also try to stop eating beef for environmental reason (ask the net why?!). But even today we still eat it, in a less quantity, of course. We just cannot imagine how we torture the planet by eating more and more beef. What we eat is a kind of our responsibility to the planet (ahum... but forgetting rendang? no way jose!).Anyway, here is something that i made long time before my absent. Tongseng Kambing (some kind of Lamb curry from central of Java), is one of my favorite dishes ever. I think i have already told a story about the best Tongseng Kambing sold alongside the road in Bandung, which i used to visit during my student years with my boyfriend at the moment (wondering where he is now, hehe).
The recipe is taken from Masakan Indonesia book, Yasaboga, Gramedia, a different recipe than those i have tried, simpler, but not less appetizing, it is on the contrary!
Tongseng Kambing
- 400 gr lamb, cut in dice
- 2 big European shallots
- 2 garlic, crushed, chopped
- 5 leaves of cauliflower, chopped roughly
- 3 chillies, sliced thinly
- pepper
- salt
- 3 tbs kecap manis (Indonesian soy sauce)
- 1 tbs lemon juice
- cooking oil for sauteing
Method:
- Sauté the garlic, chillies and shallots until golden brown.
- Add the lamb until the color changes.
- Add 500 ml water, kecap manis, pepper, salt.
- Cook with low fire until the lamb is cooked
- Add the cauliflower, stir well.
- Turn off the fire, serve by adding the orange juice.
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