Ingredients with Measurements:
- 1 whole goat, cleaned and gutted
- 2 cups of coconut oil
- 1 cup of soy sauce
- 2 cups of tamarind juice
- 1 cup of brown sugar
- 2 tablespoons of salt
- 2 tablespoons of black pepper
- 10 cloves of garlic, minced
- 2 onions, chopped
- 5 red chilies, sliced
- 5 green chilies, sliced
- 1 bunch of coriander leaves, chopped
Special equipment needed:
- Large grill or spit
- Meat thermometer
Step-by-step instructions:
1. In a large bowl, mix together coconut oil, soy sauce, tamarind juice, brown sugar, salt, black pepper, garlic, onions, and chilies to make the marinade.
2. Place the goat on a large grill or spit and brush the marinade all over the meat.
3. Cook the goat over medium heat for 4-5 hours, or until the internal temperature reaches 145°F.
4. Baste the goat with the remaining marinade every hour.
5. Once the goat is cooked, remove it from the grill and let it rest for 10-15 minutes.
6. Cut the goat into pieces and serve with chopped coriander leaves.
- Time:
Preparation time: 30 minutes
- Cooking time: 4-5 hours
Temperature:
- Cook the goat over medium heat until the internal temperature reaches 145°F.
Serving size:
- 10-12 servings
Nutritional information:
- Calories: 500
- Fat: 25g
- Protein: 60g
- Carbohydrates: 10g
- Fiber: 2g
Substitutions for ingredients:
- You can substitute goat with lamb or beef.
- You can use vegetable oil instead of coconut oil.
Variations:
- You can add more or less chilies depending on your preference for spiciness.
- You can add lemongrass or ginger to the marinade for extra flavor.
Tips and tricks:
- Make sure to baste the goat with the marinade every hour to keep it moist.
- Use a meat thermometer to ensure that the goat is cooked to the correct temperature.
- Let the goat rest for 10-15 minutes before cutting to allow the juices to redistribute.
Storage instructions:
- Store leftover goat in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the goat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the goat on a large platter with chopped coriander leaves and sliced chilies.
Garnishes:
- Chopped coriander leaves and sliced chilies.
Pairings:
- Serve with steamed rice and a cucumber salad.
Suggested side dishes:
- Steamed rice
- Cucumber salad
- Grilled vegetables
Troubleshooting advice:
- If the goat is not cooking evenly, rotate it on the spit or grill.
Food safety advice:
- Make sure to cook the goat to the correct internal temperature to avoid foodborne illness.
Food history:
- Kambing Bakar is a popular dish in Indonesia and Malaysia, often served during special occasions and celebrations.
Flavor profiles:
- Salty, sweet, tangy, and spicy.
Serving suggestions:
- Serve hot with steamed rice and a cucumber salad.
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Region: Indonesian