Ingredients with Measurements:
- 1 kg lamb meat, cut into small pieces
- 2 liters water
- 2 stalks lemongrass, bruised
- 3 kaffir lime leaves
- 3 bay leaves
- 2 cm ginger, sliced
- 4 cloves garlic, minced
- 5 shallots, sliced
- 2 tomatoes, chopped
- 2 tbsp vegetable oil
- 1 tsp salt
- 1 tsp sugar
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1 tbsp tamarind paste
- 1 tbsp sweet soy sauce
- 1 tbsp lime juice
- 1 bunch of water spinach (kangkung), trimmed and washed
Special equipment needed:
- Large pot
- Ladle
- Skimmer
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat. Add the garlic, shallots, and ginger. Sauté until fragrant.
2. Add the lamb meat and stir until the meat changes color.
3. Add the water, lemongrass, kaffir lime leaves, bay leaves, salt, sugar, coriander, cumin, turmeric powder, and chili powder. Stir well.
4. Bring to a boil, then reduce the heat to low and simmer for 1 hour or until the meat is tender.
5. Add the tomatoes, tamarind paste, sweet soy sauce, and lime juice. Stir well and simmer for another 10 minutes.
6. Add the water spinach and cook for another 2-3 minutes until the water spinach is wilted.
7. Remove from heat and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 10 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Total fat: 18g
Saturated fat: 6g
Cholesterol: 120mg
Sodium: 700mg
Total carbohydrate: 13g
Dietary fiber: 3g
Total sugar: 5g
Protein: 35g
Substitutions for ingredients:
- Lamb meat can be substituted with beef or goat meat.
- Water spinach can be substituted with spinach or kale.
Variations:
- Add potatoes, carrots, or other vegetables to the soup.
- Use different types of meat, such as chicken or beef.
- Add coconut milk for a creamier soup.
Tips and tricks:
- Use fresh lemongrass and kaffir lime leaves for better flavor.
- Skim off any foam or impurities that rise to the surface while boiling.
- Adjust the amount of chili powder according to your preference for spiciness.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl with a ladle. Garnish with chopped cilantro or green onions.
Garnishes:
Chopped cilantro or green onions
Pairings:
Steamed rice, crackers, or bread
Suggested side dishes:
Fried tofu, tempeh, or chicken
Troubleshooting advice:
- If the soup is too spicy, add more sweet soy sauce or lime juice to balance the flavor.
- If the soup is too salty, add more water or lime juice to dilute the saltiness.
Food safety advice:
- Make sure the meat is cooked thoroughly before serving.
- Store leftover soup in the refrigerator within 2 hours after cooking.
Food history:
Sop Kambing Bumbu Pecel is a traditional Indonesian soup made with lamb meat and various spices. It is commonly served as a breakfast or lunch dish.
Flavor profiles:
Savory, spicy, tangy
Serving suggestions:
Serve the soup hot with steamed rice or bread.
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Region: Indonesian