Angsa Isi - stuffed goose

Angsa Isistuffed gooseBahan-bahan:ingredients:1 goose (2000 gr)150 ml vinegar6 cm jahe (ginger)5 cloves garlic5 carrots5 potatoes5 onions1 tsp nutmeg3 tsp palmsugar600 ml water3 tbsp caramel2 tbsp kecap manis6 tbsp butter6 tbsp oilsalt to tastepepper to taste1 red lombokbiteng (small woodens sticks)Cara membuat:prperation/method:Slice the onions, the garlic, the jahe and the lombok fine and grate the carrots and the potatoes. Cut the goose open bellyside and cleam the goose. Keep the liver, the hart and the stomach and chop these fine. Heat in an pan 3 tbsp oil and fry the goose until the oil is visible on the skin. Clean the goose with the vinegar an rub it with the salt and the pepper.Heat in a wok the remaining oil and fry the onions, the garlic, the jahe and the lombok for 3 minutes. Add the liver, the hart and the stomach and fry it for 3 minutes. Add the potatoes, the carrots, the palmsugar, the salt and the pepper and let is slowly cook until the potatoes are nearly done. Let the mixture cool down.Stuff the goose with the mixture and close it with the biteng. Heat in a wok the butter and fry the goose brown. Add the water and slowly cook the goose done. When the water has nearly evaporated add the kecap and the caramel and coate the goose with is. Serve the goose