Sup kambing

Sup kambingorsop kambing(IndonesianandMalayfor 'goatsoup') is aSoutheast Asianmuttonsoup, commonly found inBrunei Darussalam,Indonesia,Malaysia,Singapore.It is prepared withgoat meat, tomato, celery,spring onion, ginger,candlenutand lime leaf, its broth is yellowish in colour.Sup kambingis quite widespread as numbers of similar goat meat soup recipes can be found throughout Malaysia, Indonesia and Singapore.
In Indonesia, it is mostly associated withMalayofMedan,BetawiandMadurese cuisine,although it is also common in Java. Nevertheless,Javaneseare more likely to cook their goat meat astongsengor Javanese-style soupygulaiinstead. Traditionally,sup kambingtogether withgulaiandsate kambingare quite widespread duringEid al-Adha, as large amount of goat meat and offals being distributed among people.
In Malaysia,sup kambingis also associated with the MuslimMalaysian Indiancommunity and believed to be of Indian origin. In Singapore, the dish is also associated with the MuslimIndian communityof the island.
Despite its wide popularity inMaritime Southeast Asia, the question of origin however, might be owed to the Arabs and Muslim Indian migrations into the region.Sup kambingis believed to be of Arab origin, brought by the influx ofArabsmigrants into theMalay Archipelagobetween the 18th century to 19th century, duringcolonial era.The Arabs settlers introduced and promotedgoat,lamb and muttonas their preferred meat, thus several dishes influenced by Arab and Muslim Indian culinary traditions were introduced to Sumatra, Malay peninsula and Java. Around the same period, other mutton or goat-based dishes such assate kambing,gulaikambingandtongsengalso appeared inJava.
The early Arab immigrants settled in coastal towns of Sumatra and Java, and subsequently influenced the culture of native ethnic groups includingMalays, theBetawisof Batavia (Jakarta), alsoJavaneseandMadureseof East Java. Thesup kambingwas adopted by locals, and often linked to the Islamic festival ofkurban(Eid al-Adha), where large numbers of cattle – including goats, are slaughtered and distributed among people. As the result, despite its Arab origin, today in Indonesiasup kambingis more associated with Malay, Madurese, and Betawi cuisine. Indonesiansup kambinguses carrot, tomato, and sometimes potato, which hints its European (possibly Portuguese or Dutch) influences. Tomato and potato are not available in Southeast Asia until European colonials brought them from the Americas around the 17th century. Thesup kambingfromMedanin North Sumatra however, is closer to the Malaysian version, since they commonly derived from Muslim Indian culture.
InMalay Peninsularegion, which today includes Malaysia and Singapore, the most popular version issup kambing Mamakwhich is believed to have been invented by the MuslimIndian communitythere, where the use of typical spices is quite notable.There is no exact equivalent of this soup in Indian sub-continent, although the spices used and the style of cooking clearly demonstrates Indian influence.The most famoussup kambingin Singapore is thesup tulang merahwhich was invented by Baharudeen, Abdul Hameed (mammaka) and Abdul Kadir who were migrants from a remote village Thopputhurai in Tamilnadu. These three shops are located at Jalan Sultan, Beach Road. The dish is also adopted by nativeMalaysin both countries.
There are many versions ofsup kambingrecipes, however there are two main groups ofsup kambingtraditions; the Indonesian version are derived mainly from Arab, and to some extent, Dutch influences, while Malaysian and Singaporean version is often called assup kambing Mamakwhich solely derived from Muslim Indian influences. Other main differences are the Malaysian and Singaporean version consists of the chunks of goat meat in yellowish, rather thick and oily broth with rich spices; while in Indonesian version, the goat meat often also includes its bones (ribs or leg bones), has a lighter broth and balanced spices, and it also contains slices of vegetables including tomato, leek, celery, carrot and sometimes potato.
A simplesup kambingrecipe usesgoat meat, slices of tomato, leek, celery, and ground spices which includes;ginger, pepper, garlic,shallotand salt.However, another elaborate recipes might add more complexspices, which might includescardamom,cinnamon,candlenut,nutmeg,cloveandstar aniseto add aroma and taste.
In Indonesia the soup is prepared in rich savoury broth with spices and ingredients similar to other Indonesian favourite,sop buntut(oxtail soup). Commonsop kambinguses goat meat, also its ribs; however, in Indonesia there is a more specificsop kambingcalledsop kepala kambingwhich usesoffalsof goat's head, which includes its tongue, ear, lips and cheek meats, eyes and sometimes brain. Another specificsup kambingis calledsop kaki kambingwhich uses goat's trotters.