Ingredients with Measurements:
- 1 kg goat meat, cut into small pieces
- 2 cups water
- 2 cups tamarind juice
- 1 cup sliced shallots
- 1 cup sliced garlic
- 1 cup sliced red chili
- 1 cup sliced green chili
- 1 cup sliced ginger
- 1 cup sliced lemongrass
- 1 cup sliced turmeric
- 1 cup sliced galangal
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
Special equipment needed:
- Large pot or wok
- Blender or food processor
Step-by-step instructions:
1. Blend shallots, garlic, red chili, green chili, ginger, lemongrass, turmeric, and galangal into a smooth paste.
2. Heat vegetable oil in a large pot or wok over medium heat.
3. Add the blended paste and sauté until fragrant, about 5 minutes.
4. Add goat meat and stir until the meat is coated with the paste.
5. Pour in water and tamarind juice, and bring to a boil.
6. Reduce heat to low and let the meat simmer for 1-2 hours, or until the meat is tender.
7. Add salt and sugar, and stir well.
8. Serve hot with steamed rice.
Time:
Preparation time: 30 minutes
Cooking time: 1-2 hours
5. Temperature:
Medium heat for sautéing, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 15g
Protein: 35g
Carbohydrates: 20g
Fiber: 5g
Sodium: 800mg
Substitutions for ingredients:
- Goat meat can be substituted with beef or lamb.
- Tamarind juice can be substituted with lime juice or vinegar.
- Red and green chili can be substituted with chili powder or paprika.
Variations:
- Add vegetables such as eggplant, okra, or tomato to the dish.
- Use different types of meat such as chicken or fish.
- Add coconut milk for a creamier texture.
Tips and tricks:
- Marinate the meat in the blended paste for a few hours before cooking for a stronger flavor.
- Adjust the amount of chili according to your preference for spiciness.
- Use a non-stick pot or wok to prevent the meat from sticking to the bottom.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in a large bowl with steamed rice on the side.
Garnishes:
Garnish with sliced red chili, green onion, or cilantro.
Pairings:
Pair with a cold beer or a glass of iced tea.
Suggested side dishes:
Steamed rice, cucumber salad, or pickled vegetables.
Troubleshooting advice:
If the dish is too sour, add more sugar to balance the flavor. If it's too salty, add more water.
Food safety advice:
Make sure the meat is cooked thoroughly before serving.
Food history:
Kambing Masak Asam Pedas is a traditional Malay dish that originated from the state of Malacca in Malaysia.
Flavor profiles:
Sour, spicy, and savory.
Serving suggestions:
Serve hot with steamed rice and a side of pickled vegetables.
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Region: Malaysian