gongso

Gongso refers to a culinary technique and a dish originating from Central Java, Indonesia. The term "gongso" itself translates to "stir-fried" or "sauteed." This method involves rapidly cooking ingredients, often meat or vegetables, in a wok or large pan with a generous amount of oil and a flavorful sauce.

The core of a gongso dish lies in its seasoning. Typically, it includes a base of shallots, garlic, and chilies, which are stir-fried until fragrant. This is then combined with the main ingredient, such as chicken, beef, offal, or vegetables like kangkung (water spinach) or papaya leaves. The sauce often features soy sauce, oyster sauce, and sometimes tamarind or a touch of sugar to balance the flavors. The rapid cooking process is crucial to achieve a slightly smoky aroma and to ensure the ingredients are tender yet retain some texture.

Gongso dishes are popular throughout Java and have variations depending on the region and the specific ingredients used. They are often served as a side dish with rice or as a main course. The dish is known for its rich, savory, and sometimes spicy profile, making it a staple in Javanese cuisine. The simplicity of the cooking method belies the depth of flavor achieved through the careful combination of spices and quick stir-frying.