Tengkleng: Solonese Mutton Soup

Method11 steps · about 2 hr 20 min

1. 1

   Step 1: Blanch the mutton ribs (1 kg) in boiling water for 10 minutes. Drain and discard the blanching water, rinse the briefly boiled ribs with cold water, drain and set aside.

   Blanch mutton ribs · 10 minUses 1 kg mutton ribs · Water for blanching mutton ribs (quantity unspecified; discard)

2. 2

   Step 2: Blend the shallots (9), garlic (4 cloves), big red chillies (2), coriander seeds (1 tsp), chopped candlenuts (3), caraway seeds (0.5 tsp), white peppercorns (0.5 tsp) and turmeric (4 cm) into a fine paste.

   Uses 9 shallots, peeled, chopped · 4 cloves garlic, peeled, chopped · 2 big red chillies, chopped · 1 tsp whole coriander seeds · 3 candlenuts, chopped · 0.5 tsp caraway seeds · 0.5 tsp white peppercorns · 4 cm fresh turmeric, peeled, chopped

3. 3

   Step 3: In a large pot, heat the oil (3 tbsp) over medium high heat, then sautee the spice paste.

   Uses 3 tbsp cooking oil · Tengkleng spice paste with candlenuts

4. 4

   Step 4: Add the galangal (3 cm), ginger (3 cm), lemongrass (1), kaffir lime leaves (3), cloves (2), cardamom (2) and cinnamon (3 cm). Sautee for around 4 minutes.

   Fry Tengkleng herbs and whole spices · 4 minUses sautéed Tengkleng spice paste · 3 cm fresh galangal, peeled, bruised · 3 cm fresh ginger, peeled, sliced · 1 lemongrass, use only the white part, bruised, knotted · 3 kaffir lime leaves · 2 whole cloves · 2 cardamoms · 3 cm cinnamon

5. 5

   Step 5: Add the muttons ribs.

   Uses fried Tengkleng spice-herb base · blanched drained mutton ribs

6. 6

   Step 6: Add the coconut milk, stir until all the ingredients are well mixed.

   Uses ribs with fried Tengkleng spices · 1500 ml very thin fresh coconut milk

7. 7

   Step 7: Add the tamarind juice and salt (to taste).

   Uses mutton ribs in thin coconut broth · 1 tbsp tamarind extract · Salt to taste

8. 8

   Step 8: Stir the soup, and when it boils, reduce the heat to medium low.

   Uses seasoned mutton-coconut soup

9. 9

   Step 9: Simmer gently until the ribs are nearly tender, about 85 minutes. Stir occasionally and add hot water only if needed.

   Simmer ribs before chilli finish · 85 minUses simmering mutton-coconut soup · Hot water to top up soup only if needed (quantity unspecified)

10. 10

    Step 10: Add the whole bird’s-eye chillies (10) and simmer for about 5 minutes, until the ribs are tender.

    Finish whole chillies in Tengkleng · 5 minUses nearly tender Tengkleng soup · 10 whole bird’s eye chillies

11. 11

    Step 11: Turn off the flame. Serve with steamed rice.

    Uses finished tender Tengkleng soup · Ready steamed rice, to serve (quantity unspecified)