Sup kepala kambing

Sup kepala kambing

Sup kepala kambing is a traditional Indonesian dish made with goat head simmered in a flavorful broth with various herbs and spices. It is a popular dish in some regions of Indonesia and is often enjoyed with rice or bread.
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Prep Time 30 minutes
Cook Time 3 hours
Course Lunch
Cuisine Indonesian
Servings 4 servings
Calories 348 kcal
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Ingredients
  

Instructions
 

  • In a large pot, add the chopped goat head pieces, onion, garlic, ginger, lemongrass, bay leaves, turmeric powder, coriander powder, salt, and pepper.
  • Pour enough water to cover all the ingredients in the pot.
  • Bring the pot to a boil, then reduce heat to low and simmer for about 2-3 hours or until the goat head is tender.
  • Skim off any impurities that rise to the surface of the broth during cooking.
  • Once the goat head is tender, taste the broth and adjust the seasoning if needed.
  • Remove the lemongrass stalks and bay leaves from the pot.
  • Serve the Sup Kepala Kambing hot, garnished with fried shallots and chopped green onions.
  • Enjoy!
Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 348kcal (17%)Carbohydrates: 6g (2%)Protein: 20g (40%)Fat: 27g (42%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 83mg (28%)Sodium: 70mg (3%)Potassium: 389mg (11%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 4IUVitamin C: 3mg (4%)Calcium: 39mg (4%)Iron: 3mg (17%)

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword goat
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