Good food at the Warung

Ingredients for 4 servings:

• 600 g goat meat or lamb meat with bone
• 1 tbsp coriander seeds
• 4 tomatoes, fully ripe
• 2 Pepper, red, long, mild
• 10 small onions, red (bawang merah)
• 5 m.-sized garlic cloves, fresh
• 15 g ginger, fresh or frozen
• 10 g galangal, fresh or frozen
• 2 small red chili peppers (cabe rawit merah), fresh or frozen
• 1 tbsp celery, the stalks, fresh
• 800 g coconut water
• 1 stalk lemongrass, fresh
• 2 kaffir lime leaves, fresh or frozen
• 1 lemon(s), fresh
• 6 cm cinnamon stick(s)
• 4 cloves
• 2 cardamom pods
• 20 g beef broth powder
• 200 ml coconut milk, creamy
• 1 tbsp soy sauce, dark, salty, (see note)
• 2 tbsp celery leaves, fresh
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 hours 10 minutes; Total time approx. 3 hours 30 minutes

An Asian specialty made from goat meat. A very spicy and hot dish somewhere between a pot roast and a soup, it is eaten with rice and usually with satay. Recipe from Lombok, Indonesia.

Cut the meat and bones into approximately 4 cm long pieces, wash, and rinse. Boil in 1.5 liters of water for 5 minutes, drain. Rinse again and set aside. Roast the coriander seeds in a pan without oil until fragrant, remove from the heat, and let cool. Wash the tomatoes, remove the stems, quarter them lengthwise, remove the green core, and halve the tomatoes crosswise. Remove the stems from the red chili peppers, wash them, cut them lengthwise, open them, and remove the seeds. Halve the empty pod lengthwise and cut them crosswise into approximately 1 cm wide pieces. Trim both ends of the garlic cloves, peel them, and halve them lengthwise and crosswise. Wash, peel, and thinly slice the fresh ginger and galangal roots. Weigh and defrost frozen goods. Wash the small, red chilies, cut them into thirds crosswise, leaving the seeds and discarding the stems. Wash the fresh celery, pluck the leaves and use them for garnishing, and cut the stalks crosswise into 1 cm wide pieces. Boil the prepared ingredients with the coconut water for 10 minutes, let cool slightly, then add them to a blender and puree on high for 1 minute until smooth. Return them to the saucepan. Add the flesh and bones. Wash the fresh lemongrass, remove the tough stalk at the bottom, discard the brown and wilted leaves, and use only the white to light green parts. Cut these into approximately 8 cm long pieces. Remove the outer, green leaves if desired. Gently crush the bottom half of the pieces with a hammer, leaving the stem intact. Wash the kaffir lime leaves and use them whole. Wash the lime and cut a lengthwise section on both sides, about 5 mm from the center. Discard the middle part (which contains bitter substances), remove the seeds and squeeze the juice from the two outer sections. Use the juice, then throw the empty pods in the organic waste. Add all the ingredients not already in the pot, breaking open the cardamom pods. Bring to a boil. Stir well and simmer with the lid on for 3 hours, stirring occasionally to prevent burning. After 150 minutes, remove the cinnamon stick and lemongrass, add the coconut milk and stir in. Cook until cooked to completion, season with salt, divide between serving bowls, garnish, and serve with white rice. Note: Gulai freezes well in portions and does not lose its flavor. For taste reasons, do not cook smaller quantities than indicated here. Gulai is best found in restaurants or warungs (a type of covered snack bar with seating) that serve sate (meat skewers). Sate Kambing Madura is a specialty known throughout Indonesia. Kambing translates as goat, and Madura is a large peninsula on the north side of Java. This island is famous for its spicy food. Dark soy sauce should not be confused with sweet soy sauce. It can be substituted with 1 teaspoon of salty soy sauce mixed with 2 teaspoons of caramel.