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.
Ingredients
- 1 goat head cleaned and chopped into pieces
- 1 onion finely chopped
- 3 cloves garlic minced
- 2 inches ginger sliced
- 2 stalks lemongrass bruised
- 2 bay leaves
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- Salt and pepper to taste
- Water
- Fried shallots for garnish
- green onions chopped for garnish
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%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
