Authentic Javanese Goat Tongseng Recipe Without Coconut Milk

Jakarta – Tongseng goat, a rich and savory Indonesian dish, remains a popular culinary choice during Eid al-Adha celebrations. Traditionally prepared with coconut milk, this variation offers a lighter alternative without sacrificing its signature sweet and savory taste.

Originating from Solo, Central Java, tongseng is typically made using goat meat, including cuts with bone or offal. Over time, the dish has evolved, with variations using beef or chicken now widely available across Indonesia.

During Eid al-Adha, when goat meat is abundant, tongseng becomes a household favorite. The dish can be customized by combining tender meat with selected offal, depending on individual preference.

Unlike the conventional version that uses coconut milk, this recipe emphasizes a clearer broth while maintaining depth of flavor. The key lies in the combination of fresh vegetables such as cabbage, green tomatoes, and a generous amount of sweet soy sauce, which enhances the overall taste profile. For those who prefer a spicier kick, sliced bird’s eye chilies can be added.

This recipe takes approximately 60 minutes to prepare, falls under a medium difficulty level, and serves up to four portions. It is categorized as a traditional Javanese meat dish.

Ingredients:

• 500 grams of goat tenderloin, cut into small pieces

• 1 pack of instant gulai seasoning

• 1 liter of water for boiling

Seasonings and additions:

• 6 shallots, thinly sliced and fried

• 3 cloves of garlic, thinly sliced

• 5 bird’s eye chilies, roughly chopped

• 100 grams of cabbage, coarsely chopped

• 1 stalk of scallion, sliced

• 1 red tomato, cut into chunks

• 1 teaspoon salt

• 4 tablespoons sweet soy sauce

Cooking method:

First, boil the goat meat with lemongrass, bay leaves, and kaffir lime leaves until tender. Reserve 500 ml of the broth for later use.

Next, sauté the shallots and garlic until fragrant and softened. Add the instant gulai seasoning and stir until well combined and aromatic.

Then, incorporate the cooked goat meat into the mixture, followed by the reserved broth. Add sweet soy sauce, chilies, tomatoes, cabbage, and scallions.

Season with salt, sugar, and mushroom stock to taste, and let the dish simmer until fully cooked and the flavors are well blended.

Serve the tongseng hot, topped with fried shallots for added texture and aroma.

This coconut milk-free version of tongseng offers a lighter yet equally satisfying alternative, making it an excellent choice for festive occasions without compromising on taste.

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