Krengsengan

Krengsengan is a spiced meat dish from Surabaya, commonly made with goat or beef and cooked in a sweet soy sauce-based reduction. The dish is known for its rich, slightly sweet flavor and thick, dark sauce that results from the use of kecap manis and a slow simmering process.

It begins with sautéing a finely ground spice paste made from shallots, garlic, coriander seeds, ginger, candlenuts, and sometimes turmeric, which forms the aromatic base of the dish. Meat is added and browned before being simmered in the sauce, which is enhanced by optional additions like chili, tamarind, or vinegar to adjust the balance of sweetness and acidity.

The dish is usually served with steamed rice and may be garnished with fried shallots or eaten alongside raw vegetables like cucumber or basil. Unlike more elaborate Indonesian stews such as rendang or semur, krengsengan is simpler in its preparation and lighter in consistency, focusing on the deep, caramelized flavor of soy sauce and spices.

Although it is most closely associated with goat meat, variations using beef or offal are also common, particularly in urban street food contexts.