Langsung ke konten utama

Culinery : Tongseng and Tengkleng



Tongseng and tengkleng are two traditional Indonesian dishes that are popular among locals and tourists alike. Both dishes are known for their rich flavors and unique cooking methods, making them a must-try for anyone looking to experience the culinary delights of Indonesia. In this article, I will explore the origins of tongseng and tengkleng, their ingredients, cooking techniques, and cultural significance in Indonesian cuisine.




Tongseng is a spicy stew that originated in Central Java, Indonesia. It is made with tender meat, usually beef or goat, that is stewed with spices such as garlic, shallots, ginger, and chili peppers. The stew is then thickened with coconut milk and flavored with kecap manis (sweet soy sauce) and tamarind paste. Tongseng is typically served with steamed rice and is a popular street food dish in Indonesia.







On the other hand, tengkleng is a traditional dish from Solo, Indonesia. Tengkleng is made with leftover parts of the goat, such as bones, offal, and cartilage, that are cooked in a spicy broth with a variety of spices such as garlic, ginger, galangal, and lemongrass. The dish is typically slow-cooked for several hours to allow the flavors to fully develop, resulting in a rich and flavorful broth that is perfect for soaking up with steamed rice or eaten with ketupat (rice cake).


Both tongseng and tengkleng are known for their bold and spicy flavors, which are achieved through the use of a variety of aromatic spices and herbs. Some of the key ingredients in both dishes include shallots, garlic, ginger, galangal, lemongrass, and chili peppers. These ingredients are carefully selected and combined to create a balanced and harmonious flavor profile that is unique to each dish.


In terms of cooking techniques, tongseng is typically cooked in a wok or a large pot over high heat, while tengkleng is traditionally slow-cooked over a low flame or charcoal fire. The slow-cooking process allows the flavors to fully develop and meld together, resulting in a rich and hearty broth that is packed with umami flavors. Both dishes require a certain level of skill and patience to prepare, but the end result is well worth the effort.


From a cultural standpoint, tongseng and tengkleng are deeply rooted in Indonesian cuisine and are often served during special occasions and celebrations. Both dishes are seen as comfort foods that bring people together and evoke a sense of nostalgia for simpler times. In many parts of Indonesia, tongseng and tengkleng are considered a symbol of hospitality and are often shared with family and friends as a way of showing love and appreciation.


In conclusion, tongseng and tengkleng are two traditional Indonesian dishes that showcase the rich and diverse culinary heritage of the country. Both dishes are known for their bold flavors, unique cooking techniques, and cultural significance in Indonesian cuisine. Whether you are a fan of spicy stews or hearty broths, tongseng and tengkleng are sure to delight your taste buds and leave you craving for more. So the next time you find yourself in Indonesia, be sure to seek out these iconic dishes and experience the true flavors of the archipelago.

Komentar

Posting Komentar

Postingan populer dari blog ini

Dolce Far Niente

🌿 Saat waktu tak lagi menuntut, saat angin hanya berbisik pelan. Saat aku duduk di antara cahaya dan bayanganku sendiri.  Tidak ada yang harus diselesaikan. Tidak ada yang perlu dimenangkan. Hanya waktu yang mengalir tenang--berjalan tanpa suara, Dan hanya pikiranku yang menari--mengalir perlahan di dalamnya. Di kedalaman keindahan Sape, Kutemukan laut yang bisa bersenandung, Kurasakan hutan pegunungan yang diam dalam kebijaksanaan.  Aku belajar kearifan masyarakat tepian sungai, menghayati kehalusan hati masyarakat pedalaman hutan. Aku hidup tanpa beban— menghirup manisnya udara--Bahagia tanpa melakukan apa-apa. Dolce far niente...Tiada melakukan apa-apa bukan berarti hampa— tapi adalah suatu keberadaan yang tak membutuhkan pembuktian.
Posting Komentar
Read more »

Ramadhan di Balikpapan

Ramadhan telah tiba. Sejak menginjakan kaki di airport Sepinggan enam bulan yang lalu, wekker- ku seolah-olah berputar sangat cepat.  Tiba-tiba saja..,. ujug-ujug sudah memasuki bulan Ramadhan. Ngerti-ngerti wes poso. Puasa tahun pertama di Balikpapan... ........... ☘️......... Ahmad Yani Airport. Akhir September 2023. Flight- ku masih satu jam lagi. Setengah mengantuk aku menuju ke toilet bandara. Cuci muka.. .................. Terasa sangat berbeda. Beberapa tahun lalu, sekitar lima atau enam tahun lalu saat aku masih wira-wiri  Semarang - Jakarta (aku lupa tahun berapa aku terakhir naik pesawat), saat itu airport ini masih belum selesai. Di sana-sini interiorrnya masih under construction . Tapi yang jelas bandara baru ini sudah dioperasikan untuk melayani penerbangan sipil, menggantikan bandara lama yang terletak di sampingnya.  Koridor dari tempat check-in menuju ruang tunggu penumpang masih polos. Bersih. Membosankan.   Hanya saja, yen ora keliru , waktu ...
Posting Komentar
Read more »

Kamarintah, Republiken, Kamardikan dan Sego Godog

Sekitar tahun 80-an hingga awal 90-an sebuah gerobak kecil mangkal di seberang jalan Rumah Sakit Tentara Dokter Asmir Salatiga. Setiap malam gerobak tua dengan anglo arang yang selalu menebarkan asap " kemeluk " tebal itu, selalu dipenuhi oleh orang-orang yang asyik ngobrol. Air bekas cucian gelas kotor kopi dan teh bolak-balik dibuang di selokan.  Orang-orang menambahkan gumpalan-gumpalan " keluk " rokok diantara asap arang kelapa dari anglo yang pernah putus. Sego godog. Tangan tua yang dipenuhi keriput, dengan cekatan menuangkan air, menambahkan nasi , menambahkan bumbu. Mengaduk-aduk. Diakhiri dengan " nyiduk " nasi berkuah yang kebul-kebul, menuangkannya ke dalam piring. Begitulah sang tangan tua keriput itu berulang kali menjalankan ritual yang sama. Dan selalu akan ada tangan lain yang berganti-ganti, mengambil dan menerima piring isi nasi berkebul-kebul dari tangan keriputnya. Kadang-kadang di saat rehat, saat semua pelanggannya sudah menerima piri...
Posting Komentar
Read more »