Goat Tongseng

About this recipe

Tongseng is not gulai: the broth leans on sweet soy, cabbage, and a sweet-heat finish. It is a favorite night meal with rice.

Choose younger goat or a tender cut. Simmer until soft before the final vegetables go in.

Add cabbage at the end so it stays crisp and clean-tasting.

Prep & cook time

• Prep25 minutes
• Cook50 minutes
• Total1 hour 15 minutes
• Servings5 servings
• LevelMedium

Tools you need

• Pot
• Skillet
• Blender

Ingredients

• 700 g goat meat, cubed
• 1/4 cabbage, shredded
• 2 tomatoes, cut
• 5 red chilies, sliced
• 5 whole bird’s-eye chilies (optional)
• 8 shallots
• 5 garlic cloves
• 3 cm ginger
• 2 cm turmeric
• 1 teaspoon coriander
• 3 tablespoons sweet soy sauce
• 2 bay leaves
• 2 lemongrass stalks
• 800 ml water
• 1 teaspoon salt
• Oil for sautéing

Directions

1. Simmer the goat until half-tender; skim foam. Keep the broth.
2. Blend shallots, ginger, turmeric, and coriander. Sauté with bay leaves and lemongrass until fragrant.
3. Add the meat, then sweet soy and salt.
4. Pour in the broth/water. Cook until the meat is tender and the soup tastes balanced.
5. Add chili, tomato, and cabbage. Cook 5–7 minutes.
6. Taste and serve hot.

Kitchen tips

Serve with

• Steamed rice
• Pickles
• Crackers
• Sambal

How to store

Keeps 2 days refrigerated. Reheat to a boil; cabbage will soften further.

Common mistakes

• Serving goat that is still tough.
• Cooking cabbage so long it smells strong.
• Using so much sweet soy the broth turns bitter-sweet.