Sup Kambing

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Sup Kambing
SupKambingStall001.jpg
Sup Kambing stall in Kuala Lumpur.
Type Soup
Place of origin Indonesia, Malaysia
Creator Malaysian Indian and Malay
Main ingredients Mutton
Cookbook:Sup Kambing  Sup Kambing

Sup Kambing or Sop Kambing is a mutton soup commonly found in Malaysian and Indonesian cuisine.[1] It is prepared with goat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in color.[1]

Sup kepala kambing, goat's head soup served in Indonesia.

In Indonesia the soup is prepared in rich savoury broth with spices and ingredients similar to other Indonesian favourite, sop buntut (oxtail soup). Common sop kambing uses goat meat also its ribs, however in Indonesia there is a more specific sop kambing called sop kepala kambing which uses offals of goat's head, which includes its tongue, ear, lips and cheek meats, tongue, eyes and sometimes brain.

In Indonesia, sup kambing is quite widespread as numbers of similar goat meat soup recipes can be found. However, it is mostly associated with Malay and Betawi cuisine, although it is also common in Java. Nevertheless, Javanese are more likely to cook their goat meat as tongseng or Javanese-style soupy gulai instead. Traditionally, sup kambing together with gulai and sate kambing are quite widespread during Eid al-Adha, as large amount of goat meat and offals being distributed among people. In Malaysia, sup Kambing is influenced by the Malay and Malaysian Indian ethnic groups, where the use of spices is quite notable.

See also[edit]

References[edit]

  1. ^ a b "40 of Indonesia's best dishes". CNN Travel. August 9, 2011. Retrieved 9 February 2015.