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SOP KAMBING mutton soup4 portions
Ingredients:
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
Spices:
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
Condiments:
1 stalk chives, finely sliced
½ tomato, sliced
8 pcs emping crackers
Fried shallot
Cucumber pickles
Method:
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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Monday 6 February 2017
SOP KAMBING mutton soup
IGA BAKAR BUMBU RUJAK chili-tamarind glazed short ribs
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IGA BAKAR BUMBU RUJAK chili-tamarind glazed short ribs4 portions
Ingredients:
300 g Short Rib
1 tbsp oil for frying
200 ml coconut milk from 1 whole
coconut
Spices, pasted:
6 pcs shallots
2 cloves garlic
1 cm galangal
3 pcs red chili, boiled
2 pcs candlenut
1 tsp salt or to taste
1 tsp shrimp paste
1/2 tsp tamarind
Method:
Boil short rib with water until
cooked or until meat is almost separated from the bone.
Saute spice pasted with oil until
fragrance. Add ¼ cup coconut milk and
stir slowly. And the pour all the milk into, stir occasionally.
Put in short ribs, stir
occasionally. Cook with low fire until
sauce thicken.
Take out short ribs and grilled to
get the mark.
Serve with the rest of the sauce.
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