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Tengkleng
Goat rib and bone soup
Solo goat rib and bone soup in thin spiced yellow broth
Tengkleng was born in Solo, Central Java, as a way of using every part of the goat, and it comes into its own at Idul Adha, when the ribs and bones from the sacrifice go into a big pot of thin, turmeric-yellow broth. Diners pick the bones up by hand and suck out the meat and marrow, then spoon the light, aromatic soup over rice. It is less rich than gulai, warmer and sharper with ginger and pepper. Chef's tip: simmer gently with the lid ajar; a fierce boil clouds the broth and toughens the meat on the bones.
- Total time
- 170 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the soup
- 2 ⅝ lb goat ribs and meaty bonescut into pieces
- 10 ½ cups water
For the spice paste
- 8 shallots
- 5 cloves garlic
- 1 ⅝ in fresh turmeric
- 1 ⅛ in fresh ginger
- 1 ⅛ in galangal
- 2 tsp ground coriander
- 1 tsp ground white pepper
To season
- 2 tbsp vegetable oil
- 2 stalks lemongrassbruised
- 1 ¼ cups thin coconut milk
- 2 tsp salt
- 1 tsp palm sugar
- 6 bird's-eye chillieswhole, opt
- 3 tbsp fried shallotsopt
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Method
0/5 doneStep 1: Cover 2 ⅝ lb goat ribs and meaty bones with cold water, bring to the boil, boil 5 minutes, then drain and rinse.
15 minStep 2: Put the ribs back in the pot with the 10 ½ cups water, bring to a simmer and cook gently for 1½ hours, skimming any foam.
90 minStep 3: Meanwhile blend 8 shallots, 5 cloves garlic, 1 ⅝ in fresh turmeric, 1 ⅛ in fresh ginger, 1 ⅛ in galangal, 3 candlenuts or macadamias, 2 tsp ground coriander and 1 tsp ground white pepper to a paste. Fry it in 2 tbsp vegetable oil with 2 stalks lemongrass, 4 kaffir lime leaves and 3 Indonesian bay leaves (salam) or bay leaves for 8 minutes until fragrant.
10 minStep 4: Stir the paste into the soup with 1 ¼ cups thin coconut milk, 2 tsp salt, 1 tsp palm sugar and 6 bird's-eye chillies and simmer 40 minutes more, until the meat pulls easily off the bones. A common mistake is letting the coconut milk boil hard, which makes the broth split and greasy.
40 minStep 5: Taste for salt, ladle into bowls and top with 3 tbsp fried shallots. Serve with rice.
2 min
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 28 g
- Carbs
- 8 g
- Fat
- 26 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tengkleng take?
- About 170 minutes in total: 20 minutes to prepare and 150 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of shallots?
- Half an onion per 2 shallots.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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