Filipino-American Tengkleng

Ingredients

In the Filipino-American Tengkleng, we incorporate Filipino-American ingredients such as soy sauce and vinegar to add a tangy twist to the traditional Indonesian Tengkleng. Additionally, we use a combination of Indonesian and Filipino-American spices and herbs to create a unique flavor profile that is both familiar and exciting. We alse have the original recipe for Tengkleng, so you can check it out.

• 1 kg (2.2 lbs) lamb, cut into pieces 1 kg (2.2 lbs) lamb, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, chopped 1 onion, chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 kaffir lime leaves 2 kaffir lime leaves
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons vinegar 2 tablespoons vinegar
• 4 cups (950 ml) beef broth 4 cups (950 ml) beef broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Pickled vegetables, for serving Pickled vegetables, for serving
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 45g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant.
2. 2.
   Add the lamb pieces to the pot and cook until browned on all sides.
3. 3.
   Stir in the ground coriander, ground cumin, and turmeric powder. Cook for another minute to toast the spices.
4. 4.
   Pour in the soy sauce and vinegar, and stir to coat the lamb evenly.
5. 5.
   Add the lemongrass, kaffir lime leaves, and beef broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the lamb is tender.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Filipino-American Tengkleng hot over steamed rice. Garnish with fresh cilantro and serve with pickled vegetables on the side.

Treat your ingredients with care...

• Lamb — For the best results, choose bone-in lamb pieces as they add more flavor to the stew.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps to release their aromatic oils.
• Kaffir lime leaves — If you can't find fresh kaffir lime leaves, you can use dried ones. Just make sure to remove them before serving.

Tips & Tricks

• For a spicier version, add a chopped chili pepper to the stew.
• If you prefer a thicker broth, you can mix a tablespoon of cornstarch with water and add it to the stew during the last 10 minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.

Serving advice

Serve the Filipino-American Tengkleng hot over steamed rice. The stew pairs well with a side of pickled vegetables, which adds a tangy and refreshing element to the dish.

Presentation advice

Garnish the Filipino-American Tengkleng with fresh cilantro to add a pop of color. Serve it in individual bowls, allowing the vibrant colors of the stew to shine through. Place a small dish of pickled vegetables on the side for guests to add as desired.