In this video, let me show you how to make Sup Kambing, the classic Malaysian soup.
Sup kambing is one of the delicious soups I always order in the local Malaysian Indian restaurant. It tastes completely different from most Western and Chinese soups due to the liberal use of spices.
Don't freak out when you see a long list of ingredients. Although it is crucial to have all the ingredients, the cooking process is relatively forgiving and easy to follow.
Here is the step-by-step instruction on preparing Sup Kambing.


=======================================
Recipe:
(Please download the recipe and read the full details at https://tasteasianfood.com/sup-kambin... )

Ingredients A
750g of mutton with bones
1.5 liter water
1 carrot, medium size
3 stalks celery
2 medium size tomatoes

Ingredients B (as a bouquet garni)
2 cinnamon barks
2 star anise
8 cardamom
5 cloves

Ingredients C (to add directly into the broth)
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder*
2 tbsp korma powder
1/2 tsp white pepper powder
1 tsp garam masala powder
1.5 tsp salt
6 bay leaves

Ingredients D (aromtics)
2 medium size onion
5 clove garlic
2 inches of fresh ginger
Ingredient E (topping and garnish)
a handful of coriander leaves
1 tbsp of fried shallot
2 tbsp of lime juice

Method:
Preparation
- Wash the mutton cubes under running water to remove any debris and blood.
- Place the whole spices (Ingredients B) in a pan and dry roast them over low heat until aromatic. Transfer the roasted spices to a cloth bag to make a bouquet garni.
- Cut the garlic, ginger, and onion into small pieces. Then, saute with oil to bring out the flavor.
- Blend these ingredients with water in a blender to become a paste.
- Cut the carrot into wedges, the celery into an inch length, and the tomato into thick pieces.
- Get a few stalks of coriander leaves and cut the stalks into short sections. Reserve the leave for garnishing soup right before serving.
Simmer the soup
- Place the mutton into a large stock pot. Add water until it is sufficient to submerge the mutton.
- Bring the water to a boil over high heat.
- Add the garlic, ginger, and onion paste.
- Next, reduce to low heat to simmer the mutton for one hour.
- Remove the scum floating on top with a fine sieve from time to time.
- Now add the ground spices as indicated as ingredient C in the recipe.
- Place the whole spices in the bouquet garni in the pot. Continue simmering the soup over low flame for 30 minutes.
- Add the carrots, celery, and tomato and continue simmering for another 30 minutes.
- Add the coriander stem and fried shallot to the soup.
- Finally, squeeze a tablespoon of lime juice into the soup after removing it from the heat.
- Garnish with more coriander and more fried shallot to serve.

=======================================
Website: https://tasteasianfood.com/
  / tasteofasianfood  
  / kwankapang  
  / kwankapang  
  / kwankapang