without sweet soy sauce while tongseng mostly appears in brownish gold colour be

cause of the addition of sweet soy sauce. Gulai usually uses beef's offal while
tongseng usually only uses meat (goat, mutton or beef).
A tongseng seller preparing the dish
http://www.sobatpetualang.com/2014/04/daftar-penginapan-hotel-murah-di-dago-band
ung.html
See also
List of Indonesian soups
Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Roug
h Guides. p. 186. ISBN 978-1-85828-250-3. Retrieved January 30, 2015.
List of Indonesian soups
List of Indonesian soups
References
Traditional Dietary Culture Of S. Taylor & Francis. 2013. ISBN 978-1-136-88794-9
. Retrieved January 30, 2015.
Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Roug
h Guides. p. 186. ISBN 978-1-85828-250-3. Retrieved January 30, 2015.
Tongseng is usually served with hot steamed rice. The soup of tongseng is simila
r to gulai soup, however gulai is cooked without sweet soy sauce while tongseng
mostly appears in brownish gold colour because of the addition of sweet soy sauc
e. Gulai usually uses beef's offal while tongseng usually only uses meat (goat,
mutton or beef).
A tongseng seller preparing the dish
http://www.sobatpetualang.com/2014/04/daftar-penginapan-hotel-murah-di-dago-band
ung.html
See also
List of Indonesian soups
References
Traditional Dietary Culture Of S. Taylor & Francis. 2013. ISBN 978-1-136-88794-9
. Retrieved January 30, 2015.
Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Roug
h Guides. p. 186. ISBN 978-1-85828-250-3. Retrieved January 30, 2015.
Tongseng is usually served with hot steamed rice. The soup of tongseng is simila
r to gulai soup, however gulai is cooked without sweet soy sauce while tongseng
mostly appears in brownish gold colour because of the addition of sweet soy sauc
e. Gulai usually uses beef's offal while tongseng usually only uses meat (goat,
mutton or beef).
A tongseng seller preparing the dish
http://www.sobatpetualang.com/2014/04/daftar-penginapan-hotel-murah-di-dago-band
ung.html
See also

List of Indonesian soups

Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Roug
h Guides. p. 186. ISBN 978-1-85828-250-3. Retrieved January 30, 2015.
ongseng is goat meat,[1] mutton[2] or beef stew dish in curry-like soup with veg
etables and kecap manis (sweet soy sauce). Originally from Surakarta in Indonesi
an province of Central Java.
The soup is made of ground mixture of garlic, shallot, black pepper, ginger, cor
iander, galangal, salam (bay leaves), and lemongrass sauteed with palm oil until
it gets aromatic. The diced meat then poured into the sauteed mixture until coo
ked. Add water until it boiled and add sweet soy sauce with tamarind juice. Afte
r the boiled mixture reduces, add shredded cabbages and sliced tomato. Some vers
ions are prepared using coconut milk.[2]
Tongseng is usually served with hot steamed rice. The soup of tongseng is simila
r to gulai soup, however gulai is cooked without sweet soy sauce while tongseng
mostly appears in brownish gold colour because of the addition of sweet soy sauc
e. Gulai usually uses beef's offal while tongseng usually only uses meat (goat,
mutton or beef).
A tongseng seller preparing the dish
See also
List of Indonesian soups
References
Traditional Dietary Culture Of S. Taylor & Francis. 2013. ISBN 978-1-136-88794-9
. Retrieved January 30, 2015.
Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Roug
h Guides. p. 186. ISBN 978-1-85828-250-3. Retrieved January 30, 2015.
Tongseng is usually served with hot steamed rice. The soup of tongseng is simila
r to gulai soup, however gulai is cooked without sweet soy sauce while tongseng
mostly appears in brownish gold colour because of the addition of sweet soy sauc
e. Gulai usually uses beef's offal while tongseng usually only uses meat (goat,
mutton or beef).
A tongseng seller preparing the dish
http://www.sobatpetualang.com/2014/04/daftar-penginapan-hotel-murah-di-dago-band
ung.html
See also
List of Indonesian soups
References
Traditional Dietary Culture Of S. Taylor & Francis. 2013. ISBN 978-1-136-88794-9
. Retrieved January 30, 2015.
Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Roug
h Guides. p. 186. ISBN 978-1-85828-250-3. Retrieved January 30, 2015.
Tongseng is usually served with hot steamed rice. The soup of tongseng is simila

r to gulai soup, however gulai is cooked without sweet soy sauce while tongseng
mostly appears in brownish gold colour because of the addition of sweet soy sauc
e. Gulai usually uses beef's offal while tongseng usually only uses meat (goat,
mutton or beef).
A tongseng seller preparing the dish
See also
List of Indonesian soups
References
Traditional Dietary Culture Of S. Taylor & Francis. 2013. ISBN 978-1-136-88794-9
. Retrieved January 30, 2015.
Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Roug
h Guides. p. 186. ISBN 978-1-85828-250-3. Retrieved January 30, 2015.
Tongseng is usually served with hot steamed rice. The soup of tongseng is simila
r to gulai soup, however gulai is cooked without sweet soy sauce while tongseng
mostly appears in brownish gold colour because of the addition of sweet soy sauc
e. Gulai usually uses beef's offal while tongseng usually only uses meat (goat,
mutton or beef).
A tongseng seller preparing the dish
See also
List of Indonesian soups
References
Traditional Dietary Culture Of S. Taylor & Francis. 2013. ISBN 978-1-136-88794-9
. Retrieved January 30, 2015.
Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Roug
h Guides. p. 186. ISBN 978-1-85828-250-3. Retrieved January 30, 2015.
Tongseng is usually served with hot steamed rice. The soup of tongseng is simila
r to gulai soup, however gulai is cooked without sweet soy sauce while tongseng
mostly appears in brownish gold colour because of the addition of sweet soy sauc
e. Gulai usually uses beef's offal while tongseng usually only uses meat (goat,
mutton or beef).
A tongseng seller preparing the dish
See also
List of Indonesian soups
References
Traditional Dietary Culture Of S. Taylor & Francis. 2013. ISBN 978-1-136-88794-9
. Retrieved January 30, 2015.
Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Roug
h Guides. p. 186. ISBN 978-1-85828-250-3. Retrieved January 30, 2015.
Tongseng is usually served with hot steamed rice. The soup of tongseng is simila
r to gulai soup, however gulai is cooked without sweet soy sauce while tongseng
mostly appears in brownish gold colour because of the addition of sweet soy sauc
e. Gulai usually uses beef's offal while tongseng usually only uses meat (goat,

mutton or beef).
A tongseng seller preparing the dish
See also
List of Indonesian soups
References
Traditional Dietary Culture Of S. Taylor & Francis. 2013. ISBN 978-1-136-88794-9
. Retrieved January 30, 2015.
Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Roug
h Guides. p. 186. ISBN 978-1-85828-250-3. Retrieved January 30, 2015.
Tongseng is usually served with hot steamed rice. The soup of tongseng is simila
r to gulai soup, however gulai is cooked without sweet soy sauce while tongseng
mostly appears in brownish gold colour because of the addition of sweet soy sauc
e. Gulai usually uses beef's offal while tongseng usually only uses meat (goat,
mutton or beef).
A tongseng seller preparing the dish
See also
List of Indonesian soups
References
Traditional Dietary Culture Of S. Taylor & Francis. 2013. ISBN 978-1-136-88794-9
. Retrieved January 30, 2015.
Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Roug
h Guides. p. 186. ISBN 978-1-85828-250-3. Retrieved January 30, 2015.
Tongseng is usually served with hot steamed rice. The soup of tongseng is simila
r to gulai soup, however gulai is cooked without sweet soy sauce while tongseng
mostly appears in brownish gold colour because of the addition of sweet soy sauc
e. Gulai usually uses beef's offal while tongseng usually only uses meat (goat,
mutton or beef).
A tongseng seller preparing the dish
See also
List of Indonesian soups
References
Traditional Dietary Culture Of S. Taylor & Francis. 2013. ISBN 978-1-136-88794-9
. Retrieved January 30, 2015.
Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Roug
h Guides. p. 186. ISBN 978-1-85828-250-3. Retrieved January 30, 2015.
Tongseng is usually served with hot steamed rice. The soup of tongseng is simila
r to gulai soup, however gulai is cooked without sweet soy sauce while tongseng
mostly appears in brownish gold colour because of the addition of sweet soy sauc
e. Gulai usually uses beef's offal while tongseng usually only uses meat (goat,
mutton or beef).
A tongseng seller preparing the dish

See also
List of Indonesian soups
References
Traditional Dietary Culture Of S. Taylor & Francis. 2013. ISBN 978-1-136-88794-9
. Retrieved January 30, 2015.
Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Roug
h Guides. p. 186. ISBN 978-1-85828-250-3. Retrieved January 30, 2015.
Tongseng is usually served with hot steamed rice. The soup of tongseng is simila
r to gulai soup, however gulai is cooked without sweet soy sauce while tongseng
mostly appears in brownish gold colour because of the addition of sweet soy sauc
e. Gulai usually uses beef's offal while tongseng usually only uses meat (goat,
mutton or beef).
A tongseng seller preparing the dish
See also
List of Indonesian soups
References
Traditional Dietary Culture Of S. Taylor & Francis. 2013. ISBN 978-1-136-88794-9
. Retrieved January 30, 2015.
Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Roug
h Guides. p. 186. ISBN 978-1-85828-250-3. Retrieved January 30, 2015.
vTongseng is usually served with hot steamed rice. The soup of tongseng is simil
ar to gulai soup, however gulai is cooked without sweet soy sauce while tongseng
mostly appears in brownish gold colour because of the addition of sweet soy sau
ce. Gulai usually uses beef's offal while tongseng usually only uses meat (goat,
mutton or beef).
A tongseng seller preparing the dish
See also
List of Indonesian soups
References
Traditional Dietary Culture Of S. Taylor & Francis. 2013. ISBN 978-1-136-88794-9
. Retrieved January 30, 2015.
Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Roug
h Guides. p. 186. ISBN 978-1-85828-250-3. Retrieved January 30, 2015.
Tongseng is usually served with hot steamed rice. The soup of tongseng is simila
r to gulai soup, however gulai is cooked without sweet soy sauce while tongseng
mostly appears in brownish gold colour because of the addition of sweet soy sauc
e. Gulai usually uses beef's offal while tongseng usually only uses meat (goat,
mutton or beef).
A tongseng seller preparing the dish
See also

List of Indonesian soups

References
Traditional Dietary Culture Of S. Taylor & Francis. 2013. ISBN 978-1-136-88794-9
. Retrieved January 30, 2015.
Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Roug
h Guides. p. 186. ISBN 978-1-85828-250-3. Retrieved January 30, 2015.
Tongseng is usually served with hot steamed rice. The soup of tongseng is simila
r to gulai soup, however gulai is cooked without sweet soy sauce while tongseng
mostly appears in brownish gold colour because of the addition of sweet soy sauc
e. Gulai usually uses beef's offal while tongseng usually only uses meat (goat,
mutton or beef).
A tongseng seller preparing the dish
See also
List of Indonesian soups
References
Traditional Dietary Culture Of S. Taylor & Francis. 2013. ISBN 978-1-136-88794-9
. Retrieved January 30, 2015.
Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Roug
h Guides. p. 186. ISBN 978-1-85828-250-3. Retrieved January 30, 2015.
Tongseng is usually served with hot steamed rice. The soup of tongseng is simila
r to gulai soup, however gulai is cooked without sweet soy sauce while tongseng
mostly appears in brownish gold colour because of the addition of sweet soy sauc
e. Gulai usually uses beef's offal while tongseng usually only uses meat (goat,
mutton or beef).
A tongseng seller preparing the dish
See also
List of Indonesian soups
References
Traditional Dietary Culture Of S. Taylor & Francis. 2013. ISBN 978-1-136-88794-9
. Retrieved January 30, 2015.
Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Roug
h Guides. p. 186. ISBN 978-1-85828-250-3. Retrieved January 30, 2015.
Tongseng is usually served with hot steamed rice. The soup of tongseng is simila
r to gulai soup, however gulai is cooked without sweet soy sauce while tongseng
mostly appears in brownish gold colour because of the addition of sweet soy sauc
e. Gulai usually uses beef's offal while tongseng usually only uses meat (goat,
mutton or beef).
A tongseng seller preparing the dish
See also
List of Indonesian soups
References

Traditional Dietary Culture Of S. Taylor & Francis. 2013. ISBN 978-1-136-88794-9

. Retrieved January 30, 2015.
Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Roug
h Guides. p. 186. ISBN 978-1-85828-250-3. Retrieved January 30, 2015.
Tongseng is usually served with hot steamed rice. The soup of tongseng is simila
r to gulai soup, however gulai is cooked without sweet soy sauce while tongseng
mostly appears in brownish gold colour because of the addition of sweet soy sauc
e. Gulai usually uses beef's offal while tongseng usually only uses meat (goat,
mutton or beef).
A tongseng seller preparing the dish
See also
List of Indonesian soups
References
Traditional Dietary Culture Of S. Taylor & Francis. 2013. ISBN 978-1-136-88794-9
. Retrieved January 30, 2015.
Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Roug
h Guides. p. 186. ISBN 978-1-85828-250-3. Retrieved January 30, 2015.
Tongseng is usually served with hot steamed rice. The soup of tongseng is simila
r to gulai soup, however gulai is cooked without sweet soy sauce while tongseng
mostly appears in brownish gold colour because of the addition of sweet soy sauc
e. Gulai usually uses beef's offal while tongseng usually only uses meat (goat,
mutton or beef).
A tongseng seller preparing the dish
See also
List of Indonesian soups
References
Traditional Dietary Culture Of S. Taylor & Francis. 2013. ISBN 978-1-136-88794-9
. Retrieved January 30, 2015.
Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Roug
h Guides. p. 186. ISBN 978-1-85828-250-3. Retrieved January 30, 2015.
Tongseng is usually served with hot steamed rice. The soup of tongseng is simila
r to gulai soup, however gulai is cooked without sweet soy sauce while tongseng
mostly appears in brownish gold colour because of the addition of sweet soy sauc
e. Gulai usually uses beef's offal while tongseng usually only uses meat (goat,
mutton or beef).
A tongseng seller preparing the dish
See also
List of Indonesian soups
References
Traditional Dietary Culture Of S. Taylor & Francis. 2013. ISBN 978-1-136-88794-9
. Retrieved January 30, 2015.

Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Roug
h Guides. p. 186. ISBN 978-1-85828-250-3. Retrieved January 30, 2015.
Tongseng is usually served with hot steamed rice. The soup of tongseng is simila
r to gulai soup, however gulai is cooked without sweet soy sauce while tongseng
mostly appears in brownish gold colour because of the addition of sweet soy sauc
e. Gulai usually uses beef's offal while tongseng usually only uses meat (goat,
mutton or beef).
A tongseng seller preparing the dish
See also
List of Indonesian soups
References
Traditional Dietary Culture Of S. Taylor & Francis. 2013. ISBN 978-1-136-88794-9
. Retrieved January 30, 2015.
Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Roug
h Guides. p. 186. ISBN 978-1-85828-250-3. Retrieved January 30, 2015.
Tongseng is usually served with hot steamed rice. The soup of tongseng is simila
r to gulai soup, however gulai is cooked without sweet soy sauce while tongseng
mostly appears in brownish gold colour because of the addition of sweet soy sauc
e. Gulai usually uses beef's offal while tongseng usually only uses meat (goat,
mutton or beef).
A tongseng seller preparing the dish
See also
List of Indonesian soups
References
Traditional Dietary Culture Of S. Taylor & Francis. 2013. ISBN 978-1-136-88794-9
. Retrieved January 30, 2015.
Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Roug
h Guides. p. 186. ISBN 978-1-85828-250-3. Retrieved January 30, 2015.
Tongseng is usually served with hot steamed rice. The soup of tongseng is simila
r to gulai soup, however gulai is cooked without sweet soy sauce while tongseng
mostly appears in brownish gold colour because of the addition of sweet soy sauc
e. Gulai usually uses beef's offal while tongseng usually only uses meat (goat,
mutton or beef).
A tongseng seller preparing the dish
See also
List of Indonesian soups
References
Traditional Dietary Culture Of S. Taylor & Francis. 2013. ISBN 978-1-136-88794-9
. Retrieved January 30, 2015.
Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Roug
h Guides. p. 186. ISBN 978-1-85828-250-3. Retrieved January 30, 2015.

Tongseng is usually served with hot steamed rice. The soup of tongseng is simila
r to gulai soup, however gulai is cooked without sweet soy sauce while tongseng
mostly appears in brownish gold colour because of the addition of sweet soy sauc
e. Gulai usually uses beef's offal while tongseng usually only uses meat (goat,
mutton or beef).
A tongseng seller preparing the dish
See also
List of Indonesian soups
References
Traditional Dietary Culture Of S. Taylor & Francis. 2013. ISBN 978-1-136-88794-9
. Retrieved January 30, 2015.
Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Roug
h Guides. p. 186. ISBN 978-1-85828-250-3. Retrieved January 30, 2015.
Tongseng is usually served with hot steamed rice. The soup of tongseng is simila
r to gulai soup, however gulai is cooked without sweet soy sauce while tongseng
mostly appears in brownish gold colour because of the addition of sweet soy sauc
e. Gulai usually uses beef's offal while tongseng usually only uses meat (goat,
mutton or beef).
A tongseng seller preparing the dish
See also
List of Indonesian soups
References
Traditional Dietary Culture Of S. Taylor & Francis. 2013. ISBN 978-1-136-88794-9
. Retrieved January 30, 2015.
Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Roug
h Guides. p. 186. ISBN 978-1-85828-250-3. Retrieved January 30, 2015.
Tongseng is usually served with hot steamed rice. The soup of tongseng is simila
r to gulai soup, however gulai is cooked without sweet soy sauce while tongseng
mostly appears in brownish gold colour because of the addition of sweet soy sauc
e. Gulai usually uses beef's offal while tongseng usually only uses meat (goat,
mutton or beef).
A tongseng seller preparing the dish
See also
List of Indonesian soups
References
Traditional Dietary Culture Of S. Taylor & Francis. 2013. ISBN 978-1-136-88794-9
. Retrieved January 30, 2015.
Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Roug
h Guides. p. 186. ISBN 978-1-85828-250-3. Retrieved January 30, 2015.
Tongseng is usually served with hot steamed rice. The soup of tongseng is simila
r to gulai soup, however gulai is cooked without sweet soy sauce while tongseng
mostly appears in brownish gold colour because of the addition of sweet soy sauc

e. Gulai usually uses beef's offal while tongseng usually only uses meat (goat,
mutton or beef).
A tongseng seller preparing the dish
See also
List of Indonesian soups
References
Traditional Dietary Culture Of S. Taylor & Francis. 2013. ISBN 978-1-136-88794-9
. Retrieved January 30, 2015.
Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Roug
h Guides. p. 186. ISBN 978-1-85828-250-3. Retrieved January 30, 2015.
Tongseng is usually served with hot steamed rice. The soup of tongseng is simila
r to gulai soup, however gulai is cooked without sweet soy sauce while tongseng
mostly appears in brownish gold colour because of the addition of sweet soy sauc
e. Gulai usually uses beef's offal while tongseng usually only uses meat (goat,
mutton or beef).
A tongseng seller preparing the dish
See also
List of Indonesian soups
References
Traditional Dietary Culture Of S. Taylor & Francis. 2013. ISBN 978-1-136-88794-9
. Retrieved January 30, 2015.
Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Roug
h Guides. p. 186. ISBN 978-1-85828-250-3. Retrieved January 30, 2015.
Tongseng is usually served with hot steamed rice. The soup of tongseng is simila
r to gulai soup, however gulai is cooked without sweet soy sauce while tongseng
mostly appears in brownish gold colour because of the addition of sweet soy sauc
e. Gulai usually uses beef's offal while tongseng usually only uses meat (goat,
mutton or beef).
A tongseng seller preparing the dish
See also
List of Indonesian soups
References
Traditional Dietary Culture Of S. Taylor & Francis. 2013. ISBN 978-1-136-88794-9
. Retrieved January 30, 2015.
Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Roug
h Guides. p. 186. ISBN 978-1-85828-250-3. Retrieved January 30, 2015.
Tongseng is usually served with hot steamed rice. The soup of tongseng is simila
r to gulai soup, however gulai is cooked without sweet soy sauce while tongseng
mostly appears in brownish gold colour because of the addition of sweet soy sauc
e. Gulai usually uses beef's offal while tongseng usually only uses meat (goat,
mutton or beef).
A tongseng seller preparing the dish

See also
List of Indonesian soups
References
Traditional Dietary Culture Of S. Taylor & Francis. 2013. ISBN 978-1-136-88794-9
. Retrieved January 30, 2015.
Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Roug
h Guides. p. 186. ISBN 978-1-85828-250-3. Retrieved January 30, 2015.
Tongseng is usually served with hot steamed rice. The soup of tongseng is simila
r to gulai soup, however gulai is cooked without sweet soy sauce while tongseng
mostly appears in brownish gold colour because of the addition of sweet soy sauc
e. Gulai usually uses beef's offal while tongseng usually only uses meat (goat,
mutton or beef).
A tongseng seller preparing the dish
See also
List of Indonesian soups
References
Traditional Dietary Culture Of S. Taylor & Francis. 2013. ISBN 978-1-136-88794-9
. Retrieved January 30, 2015.
Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Roug
h Guides. p. 186. ISBN 978-1-85828-250-3. Retrieved January 30, 2015.
Tongseng is usually served with hot steamed rice. The soup of tongseng is simila
r to gulai soup, however gulai is cooked without sweet soy sauce while tongseng
mostly appears in brownish gold colour because of the addition of sweet soy sauc
e. Gulai usually uses beef's offal while tongseng usually only uses meat (goat,
mutton or beef).
A tongseng seller preparing the dish
See also
List of Indonesian soups
References
Traditional Dietary Culture Of S. Taylor & Francis. 2013. ISBN 978-1-136-88794-9
. Retrieved January 30, 2015.
Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Roug
h Guides. p. 186. ISBN 978-1-85828-250-3. Retrieved January 30, 2015.
Tongseng is usually served with hot steamed rice. The soup of tongseng is simila
r to gulai soup, however gulai is cooked without sweet soy sauce while tongseng
mostly appears in brownish gold colour because of the addition of sweet soy sauc
e. Gulai usually uses beef's offal while tongseng usually only uses meat (goat,
mutton or beef).
A tongseng seller preparing the dish
See also

List of Indonesian soups

References
Traditional Dietary Culture Of S. Taylor & Francis. 2013. ISBN 978-1-136-88794-9
. Retrieved January 30, 2015.
Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Roug
h Guides. p. 186. ISBN 978-1-85828-250-3. Retrieved January 30, 2015.
Tongseng is usually served with hot steamed rice. The soup of tongseng is simila
r to gulai soup, however gulai is cooked without sweet soy sauce while tongseng
mostly appears in brownish gold colour because of the addition of sweet soy sauc
e. Gulai usually uses beef's offal while tongseng usually only uses meat (goat,
mutton or beef).
A tongseng seller preparing the dish
See also
List of Indonesian soups
References
Traditional Dietary Culture Of S. Taylor & Francis. 2013. ISBN 978-1-136-88794-9
. Retrieved January 30, 2015.
Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Roug
h Guides. p. 186. ISBN 978-1-85828-250-3. Retrieved January 30, 2015.
Tongseng is usually served with hot steamed rice. The soup of tongseng is simila
r to gulai soup, however gulai is cooked without sweet soy sauce while tongseng
mostly appears in brownish gold colour because of the addition of sweet soy sauc
e. Gulai usually uses beef's offal while tongseng usually only uses meat (goat,
mutton or beef).
A tongseng seller preparing the dish
See also
List of Indonesian soups
References
Traditional Dietary Culture Of S. Taylor & Francis. 2013. ISBN 978-1-136-88794-9
. Retrieved January 30, 2015.
Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Roug
h Guides. p. 186. ISBN 978-1-85828-250-3. Retrieved January 30, 2015.
Tongseng is usually served with hot steamed rice. The soup of tongseng is simila
r to gulai soup, however gulai is cooked without sweet soy sauce while tongseng
mostly appears in brownish gold colour because of the addition of sweet soy sauc
e. Gulai usually uses beef's offal while tongseng usually only uses meat (goat,
mutton or beef).
A tongseng seller preparing the dish
See also
List of Indonesian soups

References
Traditional Dietary Culture Of S. Taylor & Francis. 2013. ISBN 978-1-136-88794-9
. Retrieved January 30, 2015.
Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Roug
h Guides. p. 186. ISBN 978-1-85828-250-3. Retrieved January 30, 2015.
Tongseng is usually served with hot steamed rice. The soup of tongseng is simila
r to gulai soup, however gulai is cooked without sweet soy sauce while tongseng
mostly appears in brownish gold colour because of the addition of sweet soy sauc
e. Gulai usually uses beef's offal while tongseng usually only uses meat (goat,
mutton or beef).
A tongseng seller preparing the dish
See also
List of Indonesian soups
References
Traditional Dietary Culture Of S. Taylor & Francis. 2013. ISBN 978-1-136-88794-9
. Retrieved January 30, 2015.
Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Roug
h Guides. p. 186. ISBN 978-1-85828-250-3. Retrieved January 30, 2015.
Tongseng is usually served with hot steamed rice. The soup of tongseng is simila
r to gulai soup, however gulai is cooked without sweet soy sauce while tongseng
mostly appears in brownish gold colour because of the addition of sweet soy sauc
e. Gulai usually uses beef's offal while tongseng usually only uses meat (goat,
mutton or beef).
A tongseng seller preparing the dish
See also
List of Indonesian soups
Tongseng is usually served with hot steamed rice. The soup of tongseng is simila
r to gulai soup, however gulai is cooked without sweet soy sauce while tongseng
mostly appears in brownish gold colour because of the addition of sweet soy sauc
e. Gulai usually uses beef's offal while tongseng usually only uses meat (goat,
mutton or beef).
A tongseng seller preparing the dish
See also
List of Indonesian soups
References
Traditional Dietary Culture Of S. Taylor & Francis. 2013. ISBN 978-1-136-88794-9
. Retrieved January 30, 2015.
Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Roug
h Guides. p. 186. ISBN 978-1-85828-250-3. Retrieved January 30, 2015.

References
Traditional Dietary Culture Of S. Taylor & Francis. 2013. ISBN 978-1-136-88794-9
. Retrieved January 30, 2015.
Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Roug
h Guides. p. 186. ISBN 978-1-85828-250-3. Retrieved January 30, 2015.
Tongseng is usually served with hot steamed rice. The soup of tongseng is simila
r to gulai soup, however gulai is cooked without sweet soy sauce while tongseng
mostly appears in brownish gold colour because of the addition of sweet soy sauc
e. Gulai usually uses beef's offal while tongseng usually only uses meat (goat,
mutton or beef).
A tongseng seller preparing the dish
See also
List of Indonesian soups
References
Traditional Dietary Culture Of S. Taylor & Francis. 2013. ISBN 978-1-136-88794-9
. Retrieved January 30, 2015.
Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Roug
h Guides. p. 186. ISBN 978-1-85828-250-3. Retrieved January 30, 2015.