Tengkleng Gajah: A Hearty and Flavorful Indonesian Dish

 Tengkleng Gajah: A Hearty and Flavorful Indonesian Dish

Tengkleng Gajah is a traditional Indonesian dish that originates from the city of Solo (Surakarta) in Central Java. Known for its rich flavor and tender meat, this dish is essentially a type of tengkleng (a meat soup made from bones and meat), but it is distinctively prepared with large cuts of goat meat. The name tengkleng gajah, which translates to "elephant's tengkleng," is given due to the larger portions of meat and bone used, making the dish hearty and filling—comparable to the grand size of an elephant!

Tengkleng Gajah is a must-try for those who love Indonesian meat-based dishes, particularly those made from goat. The dish is cooked with an aromatic and spicy broth that combines local spices and herbs, resulting in a flavorful and savory meal that is both satisfying and comforting.

What is Tengkleng Gajah?

Tengkleng Gajah is a type of goat meat soup that is cooked with large chunks of meat, bones, and a variety of spices. The dish features tender cuts of meat that have been stewed in a rich broth made with a mix of spices such as turmeric, ginger, garlic, shallots, and lemongrass. The broth is typically savory with a slight sweetness, and the meat becomes soft and falls off the bone, making it easy to enjoy.

The "Gajah" (elephant) part of the name refers to the large portions of meat and bones used in this dish, which are much larger than those found in a regular tengkleng (which is usually made with smaller cuts of goat meat). In fact, some versions of Tengkleng Gajah are served with entire ribs and large bones to emphasize the size and richness of the dish.

Tengkleng Gajah is often served with steamed rice and can be eaten as a main meal, especially during special occasions or communal gatherings. It is typically enjoyed with sambal (spicy chili paste) and fresh lime to balance out the richness of the dish.

Key Ingredients in Tengkleng Gajah

  1. Goat Meat and Bones: The main ingredient in Tengkleng Gajah is goat meat, typically with bones attached. The meat is usually cut into large chunks, and the bones are left intact to enhance the flavor of the broth. The meat is tender and flavorful after being stewed for a long period of time.

  2. Spices: The broth for Tengkleng Gajah is made with a variety of spices, such as:

    • Turmeric: Adds a warm, earthy flavor and a yellow color to the dish.
    • Ginger: Provides a sharp, aromatic note to the soup.
    • Garlic: Adds depth and fragrance to the broth.
    • Shallots: Contribute a mild sweetness to balance the savory flavors.
    • Lemongrass: Adds a citrusy and fragrant note to the broth.
    • Coriander and Cumin: These spices help create the unique flavor profile of the dish.

  3. Vegetables: While not always included, some variations of Tengkleng Gajah may feature vegetables such as tomatoes, cabbage, or potatoes, which help to add extra texture and flavor to the soup.

  4. Sambal: This spicy chili paste is often served alongside the dish to add an extra kick for those who enjoy heat.

  5. Steamed Rice: Tengkleng Gajah is typically served with a side of steamed rice, which helps to soak up the rich broth and balance out the strong flavors of the meat.

How to Make Tengkleng Gajah

Making Tengkleng Gajah at home requires patience, as the dish involves slow-cooking the meat and bones to extract all the flavors. Here is a simplified recipe to make this hearty Indonesian dish:

Ingredients:

  • 1 kg goat meat (with bones, such as ribs or leg)
  • 2 tablespoons vegetable oil
  • 5 cloves garlic (minced)
  • 5 shallots (sliced)
  • 2 tablespoons grated ginger
  • 2 tablespoons grated turmeric (or 1 teaspoon turmeric powder)
  • 2 stalks lemongrass (smashed)
  • 3 kaffir lime leaves (optional)
  • 1 tablespoon coriander powder
  • 1 teaspoon cumin powder
  • 2 tomatoes (cut into wedges)
  • Salt and pepper to taste
  • 1-2 tablespoons soy sauce
  • 2 liters water or beef stock (for the broth)
  • 2 tablespoons fried shallots (for garnish)
  • Fresh lime and sambal (for serving)
  • Steamed rice (for serving)

Instructions:

  1. Prepare the Meat:

    • Cut the goat meat into large chunks, keeping the bones intact. If you're using a whole piece of meat, cut it into large manageable pieces.

  2. Sauté the Aromatics:

    • Heat vegetable oil in a large pot over medium heat. Add the minced garlic, sliced shallots, and grated ginger. Sauté until fragrant and golden brown.
    • Add the grated turmeric, coriander, cumin, and lemongrass. Stir to combine and cook for a few minutes until the spices are fragrant.

  3. Cook the Meat:

    • Add the goat meat and bones to the pot, and stir to coat the meat with the spices. Cook for a few minutes until the meat is slightly browned on all sides.

  4. Simmer the Broth:

    • Pour in the water or beef stock to cover the meat. Add the kaffir lime leaves (if using) and soy sauce. Bring to a boil, then reduce the heat and let the soup simmer for about 2-3 hours, or until the meat is tender and the broth is rich in flavor.

  5. Add Vegetables:

    • If you are using vegetables like tomatoes or potatoes, add them to the pot about 30 minutes before the soup is done simmering, so they cook and absorb the flavors of the broth.

  6. Season:

    • Taste the broth and adjust the seasoning with salt, pepper, and soy sauce as needed.

  7. Serve:

    • Once the meat is tender and the broth has developed a deep flavor, ladle the soup into bowls. Serve with steamed rice, fried shallots, fresh lime wedges, and sambal on the side.

How to Serve Tengkleng Gajah

Tengkleng Gajah is typically served hot and eaten with steamed rice, which helps to soak up the flavorful broth. The meat is tender and easy to shred, and the soup itself is rich, aromatic, and spicy. For added flavor, squeeze fresh lime over the soup and mix in sambal for a spicy kick.

This dish is often enjoyed during special occasions, family gatherings, or as part of a festive meal in Java. It is particularly popular in Solo and surrounding regions, where it is a signature dish.

Why People Love Tengkleng Gajah

Tengkleng Gajah is loved for its rich, hearty flavor and tender meat. The long cooking time allows the flavors of the spices to meld together, resulting in a deeply flavorful broth that is both aromatic and savory. The generous cuts of meat, including bones, make the dish feel indulgent and satisfying.

For many Indonesians, Tengkleng Gajah is a dish that brings people together, whether it’s shared among family members or enjoyed in a communal setting. The combination of flavors and textures, from the tender meat to the spicy broth and crunchy fried shallots, makes Tengkleng Gajah a memorable and beloved dish.

This dish also showcases the versatility of goat meat in Indonesian cuisine, proving that goat can be used in hearty, flavorful soups that are perfect for both everyday meals and special occasions.

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