TONGSENG

Ingredients:

    500 gr mutton or beef
    500 ml thick coconut milk
    2 pieces or 100 grams of cabbage leaves, iris2
    1 tomato, cut 6 sections
    1 stalk lemongrass, cut into 2, crushed
    2 bay leaves
    3 lime leaves, discard the bones
    3 tablespoons soy sauce
    1 tsp sugar (if you like)
    1.5 tsp salt 
    Oil to taste
Subtle Seasonings:

    6 pk or 60 gr onion
    3 cloves of garlic
    1 cm ginger
    1 cm turmeric or 1 tsp turmeric powder
    1 teaspoon curry powder
    1 teaspoon ground coriander
    1/2 tsp cumin powder
How to Make:

    Cut the mutton or beef to taste. Set aside.
    Blend spices with mortar ingredients or blender. If necessary, add a little oil within blender to simplify the process of destruction.
    Saute ground spices, lemon grass,  lime leaves and bay leaves with the medium-high flame until cooked and fragrant spice. (Approximately 5 minutes)
    Enter the goat meat, stir until the meat changes color.
    Add thick coconut milk and cook until boiling. Aduk2 coconut milk so it does not break.
    Reduce heat to medium position, continue to cook for 20-30 minutes until the lamb is really tender. Stir occasionally.
    Add soy sauce and stir well.
    Taste, add salt and sugar to taste.
    Enter the cabbage leaves and tomatoes, cook briefly until wilted leaves. Lift.
    Serve hot with a sprinkling of fried onions (if you like)