Monday 6 February 2017

SOP KAMBING mutton soup

SOP KAMBING mutton soup

4 portions
200 g lamb leg with bone in, cut small
200 g ribs, cut small
100 g innards, cut small
2 L water
6 tbsp milk powder

1 tbsp Margarine
5 pcs shallots, pasted
3 cloves garlic, pasted
3 cm ginger, pasted
¼ tbsp nutmeg
5 cm cinnamon
5 pcs cardamom
3 pcs cloves
¼ tsp pepper
½ tsp salt or to taste

1 stalk chives, finely sliced
½ tomato, sliced
8 pcs emping crackers
Fried shallot
Cucumber pickles

Boil mutton (legs, ribs, innards) until soft.
Take out and keep broth aside with low fire.
Saute with margarine: shallot, garlic until aromatic, add ginger and rest of ingredients.
Put them into broth and put in again mutton. 
Turn fire to high and let it boil.
Add milk powder and seasoning with salt and pepper. 
Cook another 15 minutes.
Serve with steamed rice, crackers and pickles.

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