javanese tongseng goat meatloaf

So why did I pick an obscure Indonesian(well technically, it's Javanese, but the island of Java is part of Indonesia) dish to base this meatloaf off of!? Well, when I was bored, I looked up all the Wikipedia entries of food dishes I could find(literally) and I compiled dozens of lists on my phone of possible meatloaf recipes. So one problem I'll never have with this channel is coming up with new ideas! I may have issues making recipes that are too similar to previous videos or just aren't weird enough(in my opinion, anyway). 

I also had an extra pound of ground goat meat to spare after making this meatloaf and I didn't want it to go to waste. So I searched the ideas on my phone that involved goat meat. I also had canned lemongrass on hand too. 

I forgot to add soy sauce to the meatloaf but I find it's better to just top the finished product with the sauce. It reminds me of eating sushi with soy sauce, only this is a hot dish made from goat meat(which kind of tastes like beef and lamb, but has a lighter color than ground beef). 

One of the best parts about cooking new recipes is that I don't know what to expect(like the existence of a black chicken head). I didn't expect to see red palm oil turn the onions yellow in color(literally). That was so cool! If I ever want to turn things a different color when sauteeing, then red palm oil is the go-to oil for me! 

In the video, I used more than the 1/4 cup each of coconut milk and tamarind nectar, which was a big mistake. Because of this big mistake, I had to use breadcrumbs to absorb the extra liquids. But if you're going to do that, use plain breadcrumbs- it won't detract from the Indonesian flavor experience! 

Inspiration for this recipe: https://en.wikipedia.org/wiki/Tongseng

HELPFUL LINKS: Dried Galangal: https://www.amazon.com/Your-Kitchen-Organic-Dried-Galangal/dp/B00KJJH0D2/ref=sr_1_2_a_it?ie=UTF8&qid=1483919655&sr=8-2&th=1

Ground Goat Meat: https://www.shepherdsongfarm.com/shop/ground-meat-kabobs/ground-goat/

You will need: 

For the cooking equipment: 

A frying pan
A large bowl
A lasagna pan 
Nonstick cooking spray

For the meatloaf: 

1/2 a chopped up onion 
1 bay leaf
Red palm oil for sauteeing the onion & bay leaf
2 beaten and whisked eggs
1 tbsp. canned lemongrass
1 chopped up tomato
1/2 cup shredded green cabbage
1 piece of dried galangal(see HELPFUL LINK)
1/4 cup coconut milk
1/4 cup tamarind nectar
Pinch of garlic powder
Pinch of cinnamon
Pinch of ground coriander
Pinch of black pepper
Pinch of salt
1 cup jasmine rice
1 pound ground goat meat(see HELPFUL LINK)
Breadcrumbs in case the meatloaf mixture doesn't hold up
Soy sauce to top the meatloaf(optional)

1. Pour red palm oil into a frying pan. Spread the oil around the pan. Turn the stove on to heat the oil up. 
2. Once the oil is heated up, put the chopped up onion and bay leaf into the frying pan. Sautee the onion and bay leaf by moving them around the pan. Don't be alarmed of the onion and bay leaf turning yellow! That's totally normal(and cool). 
3. Put the sauteed onion and bay leaf into a large bowl. Remove the bay leaf(it's not edible)! 
4. Put the next 4 ingredients into the large bowl. 
5. Cut up the dried galangal with the sharpest knife you have. Put the galangal pieces into the large bowl. 
6. Put the next 10 ingredients into the large bowl. 
7. Mix all the ingredients up. If the meatloaf mixture isn't holding up, just add breadcrumbs! 
8. Spray a lasagna pan with nonstick cooking spray. 
9. Form 2 loaves from the meatloaf mixture. 
10. Bake in a 375 degree Fahrenheit oven for 60-65 minutes, or until the internal temperature of the meatloaf reaches 160 degrees Fahrenheit. 
11. Top with soy sauce(optional). Bon appetit! 

Note: the edges of the dried galangal aren't edible! I probably should've sauteed it along with the bay leaf and onion, and discarded it along with the bay leaf. :(

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