Ingredients with Measurements:
- 500 grams of lamb meat, cut into small pieces
- 1 liter of water
- 2 stalks of lemongrass, bruised
- 3 kaffir lime leaves
- 2 bay leaves
- 2 tomatoes, chopped
- 2 tablespoons of cooking oil
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 teaspoon of tamarind paste
- 1 tablespoon of lime juice
- 2 tablespoons of chopped scallions
- 2 tablespoons of chopped cilantro
Special equipment needed:
- None
Step-by-step instructions:
1. Heat the cooking oil in a pot over medium heat.
2. Add the lemongrass, kaffir lime leaves, and bay leaves. Stir for a minute until fragrant.
3. Add the lamb meat and stir until it changes color.
4. Add the water, salt, and sugar. Bring to a boil and then reduce the heat to low. Simmer for 30 minutes.
5. Add the chopped tomatoes and tamarind paste. Simmer for another 10 minutes.
6. Add the lime juice, scallions, and cilantro. Stir well.
7. Remove from heat and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat for cooking
Serving size:
- 4 servings
Nutritional information:
- Calories: 230
- Fat: 14g
- Carbohydrates: 8g
- Protein: 19g
Substitutions for ingredients:
- Lamb meat can be substituted with beef or chicken.
- Tamarind paste can be substituted with lime juice or vinegar.
Variations:
- Add some chopped chili peppers for extra spiciness.
- Add some potatoes or carrots for extra texture.
Tips and tricks:
- Use fresh lemongrass and kaffir lime leaves for better flavor.
- Skim off any foam that appears on the surface while simmering.
- Adjust the amount of salt and sugar according to your taste.
Storage instructions:
- Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until it's hot.
Presentation ideas:
- Serve the soup in individual bowls.
- Garnish with some chopped scallions and cilantro.
Garnishes:
- Chopped scallions and cilantro.
Pairings:
- Steamed rice or noodles.
Suggested side dishes:
- Fried tofu or tempeh.
Troubleshooting advice:
- If the soup is too salty, add some more water and adjust the seasoning.
- If the soup is too sour, add some more sugar.
Food safety advice:
- Make sure the lamb meat is cooked through before serving.
- Wash your hands and utensils thoroughly before and after handling raw meat.
Food history:
- Sop Kambing Rica-Rica is a traditional Indonesian soup that originated from the Manado region in North Sulawesi. It's known for its spicy and tangy flavor.
Flavor profiles:
- Spicy, tangy, savory.
Serving suggestions:
- Serve hot as a main dish.
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Region: Indonesian