Tongseng Tongseng Tongseng is goat meat, mutton or beef stew dish in curry-like soup with vegetables and "kecap manis" (sweet soy sauce). "Tongseng" is commonly found in Indonesian region of Central Java; from Surakarta to Yogyakarta. However, it is believed that dish was originated from Klego district in Boyolali, Central Java. The term "tongseng" derived from Javanese term "osengan" which refer to "stir frying" to describes its cooking method. It also refer to the ""seng"" friction sounds of metal frying spoon against metal wok. The soup is made of ground mixture of garlic, shallot, black pepper, ginger, coriander, galangal, "daun salam"
Pot-au-feu lord's land. For people living in towns, it was easier to buy inexpensive pieces of meat, which needed long cooking times. The method of cooking all food together and for extended periods of time (the whole day sometimes) gave what was called a ""pot-pourri"" in French and imported into English in the early 17th century. The relation between "pot-pourri" and "pot-au-feu" was attested in 1829 in the "Etymologic dictionary of the French language: ""Pot pourri. The name our fathers gave to the "pot-au-feu""". The cuts of beef and the vegetables involved vary, but a typical "pot-au-feu" contains: Cooking cartilaginous meat