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Tongseng is a stew dish with meat (typically mutton, beef, and sometimes chicken) with sweet soy sauce (kecap manis), coconut milk, shredded cabbage and tomatoes. This dish originates from Surakarta, popularly known as Solo, a city steeped in history and one of the only two cities in Indonesia with surviving Javanese court (keraton). Aside from tongseng, some of the more popular dishes from this city includes nasi liwet, nasi timlo, serabi, gudeg Solo, and kimlo.
Tongseng Ayam – Javanese Sweet Soy Sauce Chicken Stew Tongseng Ayam - Javanese Sweet Soy Sauce Chicken Stew3 tablespoon oil500 gram chicken meat, cut into bite sizes2 bay leaves (Indonesian: daun salam)4 kaffir lime leaves (Indonesian: daun jeruk)2 lemongrass (Indonesian: sereh), bruised and knotted3 cups thin coconut milk (or 1½ cup water + 1 can coconut milk)4 tablespoon sweet soy sauce (Indonesian: kecap manis)8 cabbage leaves (Indonesian: daun kol), tear into bite sizes2 tomatoes, cut into cubesGrind the following into spice paste100 gram shallot4 cloves garlic2 teaspoon ground coriander (Indonesian: bubuk ketumbar)½ teaspoon ground cumin (Indonesian: bubuk jinten)½ teaspoon curry powder (Indonesian: bubuk kari)¼ teaspoon ground nutmeg (Indonesian: bubuk pala)½ teaspoon saltHeat oil in a wok and sauté spice paste until fragrant.Add chicken and cook until no longer pink.Add bay leaves, kaffir lime leaves, lemongrass, coconut milk, and sweet soy sauce. Bring to a boil, reduce heat, and cook until chicken is tender.Add cabbage leaves and tomatoes, and cook for about 3 minutes or until the vegetables started to wilt.Turn off heat, transfer to serving bowls, and serve with steamed white rice.
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