TENGKLENG KAMBING (GOAT TENGKLENG)

Ingredients:

• 500 grams young goat
• 250 grams young goat bones
• 250 ml thick coconut milk
• 750 ml liquid coconut milk (1 piece coconut)
• 3 tbsp butter
• 1/2 tbsp beef stock powder
• 2 tbsp fried onion
• 3 sheets lime leaves
• 5 cm ginger
• 4 cm galangal
• 1 stalk lemongrass, crushed

Ground Spices:

• 2 tbsp red pepper
• 1 pieces turmeric
• 8 pieces red onion
• 4 cloves garlic
• 2 tbsp coriander
• 1/2 tsp cumin
• 5 pieces candlenut
• Salt at sufficiently

How to make Goat Tengkleng:

1. Heat butter, saute ground spices, lime leaves, ginger, galangal, and lemongrass until smell. Put mutton and bones, stir until change color.
2. Pour liquid coconut milk and beef stock powder, cook until meat and bones almost done. Pour thick coconut milk, stir until thick and meat or bone cooked. Lift.
3. Served with fried onion.

NASI GORENG KAMBING (GOAT FRIED RICE)

Ingredients:

• 400 grams of rice
• 200 grams of young goat meat, cut into dice-shaped
• 2 tbsp of cooking oil
• 1 tsp of ghee
• 2 stalks of scallion, cut into rough
• 2 pieces of cabbage, cut into rough
• 1 piece tomato, cut into rough

Ground spices:

• 3 cloves of garlic
• 5 pieces of red onion
• 2 pieces of red pepper
• 3 pieces of cayenne pepper
• 1/2 tsp of ground pepper
• 2 tbsp of soy sauce
• Salt and sugar in sufficiently

Complements:

• Fried onion, in sufficiently
• Raw pickles (cucumber, pineapple, cayenne)
• Shrimp chips

How to make Goat Fried Rice:

1. Heat cooking oil, saute ground spices until smell.
2. Add goat meat, ghee, and cabbage. Stir. Cover the frying pan and cook until meat is tender.
3. Add other ingredients, cook until the spices to infuse while stirring. Lift.
4. Served with complements.

GULAI KAMBING KACANG HIJAU (GOAT CURRY WITH MUNG BEAN)

Goat curry is delicious and full of vitamins. In order for rancidity in goat innards reduced, should be added ginger, bay leaves, orange leaves, galangal, and salt into innards stew and boiled each innards as separate so that the smell isn't blended.

Ingredients:

• 250 grams of mutton, boiled and cut into dice-shaped
• 250 grams ofgoat innards (lung, tripe, intestines) boiled then cuts
• 100 grams of mung bean
• 1 stalk of lemongrass, crushed
• 3 cm of galangal, crushed
• 2 sheets of bay leaves
• 4 cm of cinnamon
• 400 ml of liquid coconut milk (1/2 coconut)
• 600 ml of thick coconut milk (1 coconut)
• 2 tablespoons of cooking oil
• 1 piece of tomato, cuts into 8 part
• Fried onion, at sufficiently

Ground spices:

• 8 pieces of red onion
• 4 cloves of garlic
• 4 cm of turmeric, burn, peel
• 2 1/2 cm of ginger
• 1 cm of kencur (aromatic ginger)
• 3 pieces of candlenut
• 1/2 teaspoons of cumin
• 1/3 piece nutmeg
• 1/2 teaspoons of coriander, roasted
• 1/2 teaspoons of pepper, roasted
• Salt, at sufficiently

How to make Goat Curry:

• Heat oil, saute spices pound, lemongrass, and bay leaves until smell.
• Put the mutton and goat innards, stir.
• Pour liquid coconut milk, cook until boiling.
• Add mung bean and cinnamon, stir and boiled back.
• Pour thick coconut milk, cook until boiling and cooked, lift.
• Pour goat curry with mung bean into the bowl, spread fried onion and slice of tomato. Serve.

IGA KAMBING PANGGANG (ROASTED GOAT RIB)

Ingredients:

• 400 grams of goat rib
• 1/4 pieces of pineapple, shredded
• 25 ml of soy sauce
• 100 grams of margarine

Ground spices:

• 4 cloves of garlic
• 3 pieces of red onion
• 2 pieces of red pepper
• Salt, at sufficiently
• 1/2 teaspoons of sugar
• 1/2 teaspoons of coriander, roasted
• 1/2 teaspoons of pepper, roasted

Complement:

• Soy sauce sambal
• Cooked rice
• Cucumber
• Cabbage
• Tomato
• Lettuce

How to make Roasted Goat Rib:

1. Mix the goat rib, spices, grated pineapple, and soy sauce. Stir. Let stand the mix of ribs for about 35 minutes so spices infiltrate.
2. Roasted rib over the grill while spreading with margarine and remaining spices until cooked and brown. Lift (In order for cooked smooth rib must back and forth frequently).
3. Serve rib roast with complement.