Krengsengan Kambing, Stewed Goat

Krengsengan Kambing, Stewed Goat


Krengsengan Kambing //Eastern Javanese Stewed Goat
Recipe by Cak Nono’s family, modified by me

500 gr goat for stew
2 tbsp Indonesian sweet soy sauce ( I’d rather use Cap Bango than ABC, but since I can not find Cap Bango for purchase in Winnipeg, I use ABC instead)
1 tbsp black shrimp paste (Indonesian: petis udang)
3 tbsp extra virgin coconut oil to saute
300 ml homemade shrimp broth
3 red chilli peppers, discard the seed, finely sliced

6 shallots
3 cloves garlic
6 bird’s eye chilies
1 tsp ground white pepper
1 large tomato
seasalt as desired

1. Marinate goat with sweet soy sauce and petis udang for 15 – 30 minutes.
2. Heat oil in a skillet over medium heat, add gound/pureed mixture, saute until fragrant. Add goatt, stir thru until the goat stiff and add broth. Cover the skillet with lid and cook in medium heat, stir occasionally until the meats are tender and the water almost evaporates.
3. Uncover the skillet, keep stirring until the oil of meats come out.
4. Add red chilli peppers, stir until soft. Remove from heat and serve with warmed rice.

Cook’s Note:
To get faster cooking process and tender meat, use pressured cooker.

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