Medan Style Goat Soup

 

Sup Kambing Medan or literally translated as Medan Goat Soup was the second North Sumatran food that I made on February after Ayam Pinadar Andaliman Pepper Chicken.

Some may ask what the differences between goat, mutton and lamb are. You can always go back to my old post where I discussed about them. Goat is another red meat source that is popular to be used in Indonesia especially during Islamic celebration, Eid ul Adha where the Muslims slaughter goat. I myself prefer the taste of goat and lamb

Sup Kambing Medan is likely having an influence from Malay (Melayu) ethnic group where the use of spices are quite notable. Melayu is an ethnic group that is resided in Indonesia especially Sumatra and Kalimantan, Malaysia, Singapore, Thailand and the Philipppines.

This goat soup is perfect to warm up our body for cold winter days in Winnipeg. But I wish the weather is getting better this week as I did go out with my spring jacket today.

I have adapted this recipe by using one of my favourite toys, Vita Clay Gourmet Rice Cooker and Slow Cooker. With this tool, I can make rice (white, red, brown, sweet glutinous rice), rice porridge, soup, savoury stew, pot roast and Greek yogurt. Also, I adapted the way Koreans treat their beef short-ribs before making Galbitang (Korean beef ribs soup) by soaking the meat in cold water.

Sup Kambing Medan
– Medan Style Goat Soup –
Adapted from Indonesian Medan Food

Ingredients:
750 grams bone-in goat cubes (preferably with no fat or fat trimmed)
2 liter water

Seasoning:
5 shallots (10 shallots for smaller size like the ones in Indonesia)
5 cloves garlic
3 centimeter ginger root, rinsed and mashed
3 pieces green cardamoms
2 pieces star anise
1 teaspoon ground white pepper
2 centimeter Ceylon (true) cinnamon
1/2 piece nutmeg, grated
3 sticks Chinese celery
250 grams carrots, cut into large pieces
2 red tomatoes, peeled and diced

seasalt to taste
Garnish before serving:
2 stalks Chinese celery, finely chopped
3 stalks green onion, finely sliced
fried shallot flakes

Directions:
1. Soak goat cubes in cold water for 30 minutes to 1 hour and change the water for a couple of time to remove any residual blood and drain. Set aside. 2. In a large pot, bring 2 liters water to a boil with all seasoning ingredients except tomatoes for 5 minutes. Then transfer to a vita clay pot and add the goat cubes. Cook in this slow cooker with a soup method to be selected for another 1 or 2 hours. If you use on top stove method, you will need about 2.5 liters water and 3 hours to cook.
3. Once it is cooked, add tomatoes.
4. Soup is better to be served the next day to have a deeper taste. Serving: Reheat in a slow cooker by pressing reheat method or reheat on stove for 15 minutes. Transfer in a bowl and garnish with sliced green onion, chopped Chinese celery and fried shallot flakes.

http://indonesiaeats.com/sup-kambing-medan-goat-soup/