Goat Feet Soup

 

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Jakarta-Style Goat Feet Soup

Ingredients:
1-kilogram goat leg or feet or shank pieces*
3-liter water
Spices to be ground:
1 medium onion
1 shallot
3 cloves garlic
3-centimeter (1-inch) ginger, scrapped
Other Spices:
1/2 nutmeg, grated
5 green cardamom pods
5 cloves
5-centimeters (2-inches) long cinnamon stick
1/4 ground white pepper
1 tablespoon ghee (minyak samin)
400 milliliter evaporated milk or a mix of 200 milliliter 33% cream and 200 milliliter water
salt

Complements:
green onion slices
lime wedges
emping (paddy oats) crackers
diced tomatoes
sambal cabai (a mix of boiled bird eye chilies, sugar, salt and vinegar and grind)
cucumber and carrot acar
Methods:

1. Stud the cloves into the onion. Then, halve the onion. Turn your broiler on high and move rack to the highest spot. Place ginger and onion on baking sheet. Broil on high until ginger and onions begin to char. Turn over and continue to char. Smash your garlic and char along with cinnamon stick and green cardamom pods as well. The charring brings out the aroma in the spices. This should take a total of 10-15 minutes.
2. Fill your large pot with 3 liter cool water and goat feet. Bring to boil over high heat, cook until the feet tender and lower to simmer.
3. Remove studded cloves off from the onion. Put cloves and other char spices into a spice bag except ginger, onion, garlic and shallot. In a food processor, process garlic, onion, shallot, ginger and ground white peppercorn into a paste. Toss the spice bag and spice paste into the pot.
4. Add evaporated milk or a mixture of heavy cream; stir once a while until the broth is almost bubbling. Add grated nutmeg, salt and ghee. Stir. Remove from heat.

Serving:

Ladle the soup in a bowl. Sprinkle green onion slices, fried shallot and diced tomatoes over. Put sambal, lime wedges, emping crackers on the side. Once you ready to eat, squeeze the lime over, add a touch or lots of sambal if you like spicy taste and enjoy the soup with emping crackers and rice.

Cook’s Note:
* You are welcome to use lamb instead of goat. I actually did use lamb.
* Using whole nutmeg that is grated right before you use has added more flavour than using ground nutmeg.
* To make better sop kaki kambing Jakarta, I suggested to add evaporated milk or heavy cream.
* Jakarta and West Java regions like adding diced carrots for the acar beside diced cucumber, bird eye chilies and shallot.

http://indonesiaeats.com/recipe-sop-kaki-kambing-jakarta-indonesian-goat-feet-soup/

Semur Jengkol Recipe

 

Ingredients:

700 grams of Jengkol (peeled) and clean it
2 liters of water to boil the Jengkol

Frying oil

500 ml of coconut milk

The seasoning that should be mashed:

4 cloves of garlic

6 red onions

3 pieces of pecan

2-4 cm cinnamon

2 Nutmegs

2-3 teaspoons of peppers

20-23 grams of brown sugar

3 teaspoons of salt

How to make the stews jengkol (Semur Jengkol):

Boil some of water then add the jengkol, wait till it boild and cook. You have to exchange the water after boiled, repeat this action until 2-4 times to get well done.

 

After that drain the jengkol until dried up, next hit it so the jengkol got flat.

 

Then next mix the seasoning that you have mashed with jengkol while you sauté it, add the coconut milk. You have to wait until it become thick and well done.

http://unique-foods.blogspot.com/2012/08/the-stews-jengkol-semur-jengkol-how-to.html