Tongseng is goat meat, mutton or beef stew dish in curry-like soup with vegetables and kecap manis. Originally from Surakarta (Solo) in Indonesian province of Central Java. (Wikipedia)
When I said I have fillet chicken and don’t have any idea what to do with it, both hubby and Ammar screamed: tongseng!
So be it. Only this time I made a very light soup without coconut milk but changed with lots of candlenut instead.
Served for 3
100g chicken fillet, cubed
1 pc red tomato, seeded, cubed.
2 pcs green tomatoes, cubed.
1 cup white cabbage, shredded
3 tbs sweet soy sauce
2 tbs oyster sauce
2 tbs soy sauce lee kum kee
¼ block instant stock (Maggie or Knorr)
daun salam – bay leave
daun jeruk – keffir lime leave
sereh – white part of lemongrass, crushed
lengkoas – galangal, crushed
jahe – fresh ginger, crushed
5 pcs onion, sliced
600 ml water
3 tbs vegetable/ salad oil + EVOO for sauteeing
Salt & white pepper to taste
Make paste of:
3 cloves garlic
6-10 pcs candlenut
Saute garlic and candlenut until fragrant followed by the rest of spices and herbs. Stir in water. Let boil.
Stir in chicken, tomatoes and all sauces. Seasoned with salt & pepper. Lastly add cabbage and cooked well to your preference.
Served with fresh chillies.