SOP KAKI KAMBING Betawi Ancient Indonesian Food Recipes

SOP KAKI KAMBING Betawi Ancient Indonesian Food Recipes

SOP KAKI KAMBING Betawi Ancient Indonesian Food Recipes. SOP KAKI KAMBING Betawi Ancient Indonesian Food Recipes SOP KAKI KAMBING Betawi Ancient Indonesian Food Recipes ingredients: 500 gra....
SOP KAKI KAMBING Betawi Ancient Indonesian Food Recipes
SOP KAKI KAMBING Betawi Ancient Indonesian Food Recipes

SOP KAKI KAMBING Betawi Ancient Indonesian Food Recipes

ingredients:
500 grams of goat thighs, cut into pieces
1 bay leaves
2 cm ginger, crushed
1,000 ml of water
3 cm cinnamon
3 grains of cloves, roasted
1/2 teaspoon ground nutmeg
2 1/2 teaspoons salt
1/2 teaspoon pepper
1500 ml of water
200 ml milk
1 tablespoon cumin oil
3 tablespoons oil for sauteing

seasoning:
4 red onions
3 cloves of garlic

Complement:
soy sauce
1 tomato
1 stalk celery, sliced
1 stalk celery, tied
2 leeks, cut into rough
2 betel lime
100 grams of fried chips
cayenne pepper sauce

How to Make:
Boil mutton thighs, bay leaves, ginger and water to a boil and tender. Remove and discard the water.
Heat the oil. Saute ground spices, nutmeg, cinnamon and cloves until fragrant. Add goat thigh. Stir well.
Add water, salt, and pepper. Cook until done and meat is tender.
Pour liquid milk. Cook until boiling. Add cumin oil before appointed.
Serve with a complement.
To 5 servings

Recipes in the Dutch language you can read below:

SOP KAKI Kambing Betawi Ancient Indonesian Food Recipes

ingrediënten:
500 gram geit dijen, in stukken gesneden
1 laurierblaadjes
2 cm gember, geplet
1000 ml water
3 cm kaneel
3 korrels van kruidnagel, geroosterd
1/2 theelepel gemalen nootmuskaat
2 1/2 theelepel zout
1/2 theelepel peper
1500 ml water
200 ml melk
1 eetlepel komijn olie
3 eetlepels olie voor sauteren

kruiden:
4 rode uien
3 teentjes knoflook

aanvulling:
sojasaus
1 tomaat
1 stengel bleekselderij, in plakjes
1 stengel bleekselderij, vastgebonden
2 preien, snijd ze in grove
2 betel kalk
100 gram gebakken chips
cayennepeper saus

Hoe te maken:
Kook schapenvlees dijen, laurier, gember en water aan de kook en teder. Verwijderen en het water weggooien.
Verhit de olie. Bak gemalen kruiden, nootmuskaat, kaneel en kruidnagel tot geurig. Voeg geit dij. Goed roeren.
Voeg water, zout en peper. Kook gaar en het vlees gaar is.
Giet vloeibare melk. Koken tot het kookpunt. Voeg komijn olie vóór benoemd.
Serveer met een complement.
Tot 5 porties

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