Tengkleng: A delicious goat meat dish

A Delectable Solo Dish You Must Try

One dish you shouldn't skip when discussing Solo's traditional cuisine is Tengkleng. One of the most well-liked and well-known dishes in Solo, Central Java, is this culinary treasure. Tengkleng has gained popularity due to its spicy, rich, and delicious flavor, particularly among those who enjoy goat meat. Are you curious about this dish's origins and distinctiveness? Let's get started.


The History of Tengkleng

Tengkleng is basically a goat dish, especially the portions like bones, head, and offal that aren't used as much in other recipes. Tengkleng was created when Solo's residents were struggling economically during the colonial era. Since many people at the time couldn't afford the more costly portions of goat meat, they used offal and bones that still had some meat on them.

This need gave rise to a special and delectable cuisine. These components were mixed with a range of spices by the Solo people, including garlic, shallots, coriander, turmeric, ginger, and lemongrass. The mixture was then simmered until the flavors were completely incorporated into the components.


Flavor and Texture

Tengkleng has a very distinctive texture and taste. The goat bones and offal are cooked until tender, making them easy to eat. The broth is yellowish due to the use of turmeric and offers a savory, slightly spicy flavor with a rich aroma of spices. The consistency of the broth is somewhat similar to that of gulai (a type of curry), but it’s thinner and has a slightly lighter taste.

One of the special characteristics of tengkleng is its serving style. The dish is typically served in small portions on a plate or bowl. You’ll find pieces of goat bones with small bits of meat still attached, so you have to “work” a little to enjoy the meat clinging to the bones. This unique eating experience is what makes tengkleng so enjoyable and different from other dishes.


Here’s a guide to making tengkleng:

Ingredients:

• 500 grams goat or lamb bones (with a bit of meat attached, such as ribs or neck bones)
• 200 grams goat or lamb meat (optional for extra meat)
• 2 liters of water
• 2 tablespoons cooking oil

Spices for the Broth:

• 5 cloves garlic, minced
• 7 shallots, sliced
• 3 cm ginger, crushed
• 3 cm galangal, crushed
• 2 stalks lemongrass, crushed
• 5 kaffir lime leaves
• 5 bay leaves
• 1–2 Indonesian bay leaves (salam leaves), if available
• 5 cm cinnamon stick
• 2 cloves
• 2–3 Indonesian long red chilies, sliced (for mild heat; add more for extra spice)
• Salt, to taste
• Sugar, to taste
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1/2 teaspoon ground cumin

Optional Garnish:

• Fried shallots
• Fresh cilantro or spring onions

Instructions:

Step 1: Preparing the Bones and Meat

1. Boil the bones and meat in a pot of water for about 10 minutes. This helps remove impurities.
2. Drain and rinse the bones and meat, then set them aside.

Step 2: Making the Spice Paste

1. Blend the garlic, shallots, coriander, cumin, and turmeric until smooth. You can add a little water to make it easier to blend.

Step 3: Cooking the Tengkleng

1. Heat the cooking oil in a large pot over medium heat.
2. Add the blended spice paste, ginger, galangal, lemongrass, lime leaves, bay leaves, cinnamon stick, and cloves. Sauté until fragrant, about 5–7 minutes.
3. Add the goat bones and meat to the pot and stir well to coat them with the spices.
4. Pour in the water, bring to a boil, and then reduce to a simmer.
5. Let the stew cook for 1–2 hours until the meat is tender and the flavors are well combined. You can cook it longer if needed; the goal is to have tender meat and flavorful broth.
6. Season with salt and sugar to taste. Adjust spices if necessary.

Step 4: Serving

1. Ladle the tengkleng into bowls.
2. Garnish with fried shallots and fresh cilantro or spring onions, if desired.
3. Serve with steamed rice or "lontong" (rice cakes) for an authentic experience.

Tips in processing:

• Flavor development: Tengkleng tastes even better if allowed to sit for a few hours or overnight, allowing the spices to infuse deeper.
• Adjusting spice levels: Add more chilies if you prefer it spicier or reduce them for a milder version.

Tips for Enjoying Tengkleng

1. Eat with your hands: To fully enjoy the experience, don’t hesitate to use your hands. This will make it easier to savor the small bits of meat stuck to the bones.
2. Add sambal (chili sauce): If you love spicy food, don’t forget to add sambal. The spicy kick will enhance the savory flavor of tengkleng.
3. Pair it with warm rice: Tengkleng is best enjoyed with a plate of warm white rice. The savory broth will soak into the rice, creating an unforgettable flavor combination.

Conclusion

Tengkleng is proof that traditional cuisine encompasses not just the food but also its history and culture. Tengkleng is a meal that visitors to Solo should not miss. In addition to having a delectable flavor, tengkleng offers a window into Solo's extensive culinary history.