If you listened to The Rice Table podcast conversation with award-winning Chef Yono Purnomo of Yono’s restaurant in Albany in NY he talks about one of his favorite childhood foods: TONG SENG. He shares his recipe below. Enjoy!
Chef Yono: “This dish is one of my childhood favorites, every month, I would go with my grandfather into the city to eat the stew”.
– 3# Leg of Lamb- Boneless
– 2# Lamb Bones
– 1 Carrot, Chopped
– 1 Stalk Celery, Chopped
– ½ an onion, Chopped
– 6 White Cabbage Leaves
– 4 Scallions, Sliced, for Garnish
– 2 Plum Tomatoes, Small Dice, Garnish
– 3 Tbsp Kecap Manis
– 1 small can of Coconut Milk
– Grated Nutmeg, as needed
– ¼ tsp Cumin
– 1 tsp Coriander
– ¼ tsp Turmeric
– 1/8 tsp Cardamom
– 6 individual cloves
– 3 Bay Leaves
– 6 Shallots, Chopped
– 4 Garlic Cloves, Chopped
– 2 Thai Chili or 1 long red chili or ½ tsp Sambal Olek
– 3 Lemon Grass Stalks, White only, Chopped
– 2 inches of Ginger, Chopped
– 2 inches Galangal, Chopped
– 8 Lime Leaves
– 6 Whole Candlenuts or Kemiri
– 3 Tbsp Oil
Bumbu (spice mix) Method
Combine All ingredients in Blender until smooth paste is formed.
- In a large pot boil the lamb meat, bones, clove, bay leaves, carrot, onion, and celery for about 30 minutes.
- Remove the meat from the pot and medium dice. Set aside. Reserve liquid.
- In another pot, sauté bombu in 2 tbsp oil until translucent. About 3-5 Minutes.
- Take 3 cups of Lamb broth and add to sautéed bumbu. Add back the meat and additional spices. Cook for 15 more minutes. Meat should be tender.
- Add the coconut milk, boil for 5 minutes.
- At the end add the cabbage, tomatoes, scallions, Kecap Manis. Mix together and serve with jasmine rice, emping(nut crackers).
For questions to Chef Yono: chefyono @ aol.com