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"
Hindle Wakes (dish) covering in a lemon butter sauce and greenery. It is unclear whether this often-written-about dish is indeed ancient, or was invented, along with its supposed history, in the 1950s. Hindle Wakes (dish) Hindle Wakes is a poultry dish supposedly associated with the Bolton area of England. Its origins are claimed to point to Flemish weavers in 16th century Lancashire. The dish consists of a long-steamed capon or boiling fowl, enhanced with black, green and yellow colouring provided by a stuffing of pig's blood or prunes for the black, butter lemon sauce for the yellow and green for the garnish. The