John Myers
Contents
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Ingredients
For the meat (fresh or frozen):
- 600 g Goat bones, fleshy, (mainly chest ribs and back)
- 250 g Goat meat, (shoulder or goulash)
For the broth:
- 500 ml Coconut water
- 10 g Chicken broth, Kraft bouillon
- 1 Stalk Leek
- 1 small Carrot
- 4 medium-sized Tomatoes, red, fully ripe
- 2 Hot peppers, red, long, mild
- 0,25 Celery bulb
- 1 medium-sized Onion, brown
- 4 medium-sized Cloves of garlic, fresh
- 2 small Chillies, green
- 20 g Ginger, fresh or frozen
- 10 g Galangal, fresh or frozen
- 6 g Turmeric, fresh or frozen
- 4 Kaffir lime leaves, dried or frozen
- 2 Salam leaves, dried or frozen
- 8 cm Cinnamon stick
- 6 Cloves
- 1 Star anise
- 2 tbsp Soy sauce, sweet
- 2 tbsp Soy sauce, salty
- 1 tbsp Teriyaki sauce
- 2 tbsp Lime juice, fresh
- 100 ml Coconut milk, creamy (24% fat)
- 4 tbsp Roasted onions
For the sambal:
- 2 tbsp Soy sauce, sweet
- 2 Chillies, red
Instructions
Preparations:
- Rinse the fresh or defrosted meat well. Cut the goat meat into walnut-sized pieces. Cook together with the bones in 1 liter of water for 5 minutes. Remove with a coarse sieve and rinse again, discard the cooking water and clean the pot. Return the meat to the pot, add the coconut water and the chicken stock.
The vegetable:
- Wash a leek and cut across into pieces approx. 1 cm wide. Cap the carrot at both ends, peel and cut into sticks (approx. 6 x 6 x 70 mm). Wash the tomatoes, remove the stem, cut in half lengthways and remove the green stem. Halve the halves lengthways and crossways. Remove the stems from the red peppers, wash them, cut in half lengthways, remove the grains and the partitions and cut the halves across into pieces approx. 1 cm wide.
- Remove the stems from the red peppers, wash them, cut in half lengthways, remove the grains and the dividing walls and cut the halves across into pieces approx. 1 cm wide. Wash and peel the celery bulb and cut a quarter of it into thin slices. Halve the vegetable onion lengthways. Cap one half at both ends, peel and roughly cut into small pieces. Cap the garlic cloves at both ends, peel and roughly cut into pieces. Wash the small, green chillies and cut them crosswise into thin slices. Leave the grains and discard the stems.
The roots:
- Wash, peel and cut the fresh ginger, galangal and turmeric into thin slices. Use household gloves with turmeric. Weigh frozen goods.
The leaves:
- Wash the leaves and use them whole.
For the broth:
- Put all the ingredients from leek to lime juice in the saucepan and simmer for 60 minutes. Remove the pieces of meat, leave the rest and simmer for another 30 minutes with the lid on.
In the meantime:
- For the sambal, wash the small, red chillies, cut across into thin rings, leave the grains and discard the stalks. Mix with the soy sauce.
From broth to soup:
- Strain the broth and pour it back into the saucepan and season with salt and pepper. Separate the meat from the large bones, add the small ones together with the meat, coconut milk and fried onions to the soup. Mix, bring to the boil briefly and distribute on the serving bowls and serve with cooked rice and the sambal.
Annotation:
- The current Madura peninsula, on the north side of Java, is known throughout Indonesia for its art of spices.
Attachment:
- Kaffir and salam leaves
Nutrition
Serving: 100gCalories: 17kcalCarbohydrates: 3.4gProtein: 0.4gFat: 0.1g
