Tongseng starts as gulai and then gets worse for you. The seller takes goat pieces, fries them in a wok with garlic and shallot, adds cabbage and tomato, pours in kecap manis, then tops it up with coconut milk gulai broth from the pot. So you get the coconut fat from the gulai and the sugar from the kecap in one bowl. A 250g bowl is 420 calories, 28g of it fat.
The meat is 80 to 100g of goat with the fat left on, about 220 calories and most of the 24g protein. The gulai broth, maybe 100ml, is 120. The kecap manis, two tablespoons stirred in, is 50 calories of sugar and it is why tongseng tastes the way it does. The cabbage and tomato are 20 and they are the only thing in the bowl you can add freely.
Tongseng sapi (beef) is a little leaner than kambing, about 380 a bowl, and tongseng ayam is around 320. The Solo style is thinner and sweeter; the Jakarta sate Madura cart version tends to be thicker with more broth and lands closer to 470. Prices are Rp 30,000 to 45,000 a bowl, more for kambing muda.
It is nearly always eaten with rice, and a lot of it, because the sauce is made for rice. 200g rice is 260, so the bowl becomes 680. Order sate kambing on the side, which is what everybody does, and dinner is 1,050.