LEG and goat heads, in addition to cooked and bacem tongseng (sweet cooking), goats can also be built into various dishes. One of them is a goat leg soup dish with the sauce of fresh, warm, savory and sweet to taste.
For lovers and fans of leg of lamb stew dish, can try the result of observation and creation food stalls cooking goats, who were on the road Gejayan Pelemkecut CT X / 1 A Sleman, Yogyakarta, which is managed by the couple and Srilistyadewi Satino Budi. This menu, including the most favorite dish is much interested buyers. Even when customers and buyers eat leg of lamb soup mix, they can immediately enjoy the leg of lamb; beef cheeks, and tongue, soft goat with a delicious taste.
Budi explains to gain legs and soft goat's head, he had to boil a goat less than about 1 hour. Then the sauce is made soup broth with herbs and spices including nutmeg, cegkeh, cinnamon, SERE leaves, ginger, bay, onion, oil, shortening.
When the material will be presented added salt, soya sauce, sliced loncang, tomatoes, celery, onion, lime juice and lime juice and chips.
Feet and head, a goat stew, very popular and preferred customers because they do not contain cholesterol so high. Customers and buyers who liked the spicy flavor and sweet chilli sauce and soy sauce can add according to taste each of them.
Originally kiosks meatball mind, but over time the mind began serving soup, leg of lamb that is now popularly known as "The Mbing" and fried duck with the term "Si-Duck", was received encouraging response from buyers pelenggan both from the family, officials employees or offices in the surrounding streets Gejayan.
Buyers or customers can enjoy a menu such as duck or fried meatballs. Prioritize taste and friendly service and memorable, is characteristic of existing in a stall owned by Budi. For buyers who love to eat with lesehan (sitting below by using the mat) in a stall where the mind is also provided, so that visitors can be more relaxed and enjoyable as eating a leg of lamb stew or other dish. "The price of our dishes are very affordable place, so that all people can come and enjoy the warmth of the soup, goat legs," added Budi.
For lovers and fans of leg of lamb stew dish, can try the result of observation and creation food stalls cooking goats, who were on the road Gejayan Pelemkecut CT X / 1 A Sleman, Yogyakarta, which is managed by the couple and Srilistyadewi Satino Budi. This menu, including the most favorite dish is much interested buyers. Even when customers and buyers eat leg of lamb soup mix, they can immediately enjoy the leg of lamb; beef cheeks, and tongue, soft goat with a delicious taste.
Budi explains to gain legs and soft goat's head, he had to boil a goat less than about 1 hour. Then the sauce is made soup broth with herbs and spices including nutmeg, cegkeh, cinnamon, SERE leaves, ginger, bay, onion, oil, shortening.
When the material will be presented added salt, soya sauce, sliced loncang, tomatoes, celery, onion, lime juice and lime juice and chips.
Feet and head, a goat stew, very popular and preferred customers because they do not contain cholesterol so high. Customers and buyers who liked the spicy flavor and sweet chilli sauce and soy sauce can add according to taste each of them.
Originally kiosks meatball mind, but over time the mind began serving soup, leg of lamb that is now popularly known as "The Mbing" and fried duck with the term "Si-Duck", was received encouraging response from buyers pelenggan both from the family, officials employees or offices in the surrounding streets Gejayan.
Buyers or customers can enjoy a menu such as duck or fried meatballs. Prioritize taste and friendly service and memorable, is characteristic of existing in a stall owned by Budi. For buyers who love to eat with lesehan (sitting below by using the mat) in a stall where the mind is also provided, so that visitors can be more relaxed and enjoyable as eating a leg of lamb stew or other dish. "The price of our dishes are very affordable place, so that all people can come and enjoy the warmth of the soup, goat legs," added Budi.
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