Mamak Goat Soup Recipe – Mutton Soup is a dish that is very popular among Malaysians and Singaporeans. In this concentrated mamak lamb soup recipe I will also share a secret of cooking soup that uses ingredients that are commonly used to make cakes or sweets..
Soups sold in mamak shops are usually cooked for a relatively long period of time around 4-6 jam. This long cooking time that gives the unique taste of mamak soup that many people love. What happens is that the gelatin and beef bones will dissolve into the soup to give the soup a delicious and concentrated taste.
This process requires a lot of bones of at least 10kg and is not suitable for home cooking, therefore we can use gelatin powder which is usually sold in cake making ingredients stores. There are many local brands that produce halal gelatin that are suitable for this recipe.
Ingredients
1kg of lamb
250g Onions ( 1 )
60g of garlic (60g)
3 green chili
3cm ginger sliced
1.5cm galangal sliced
2 coriander leaf root
2 lemongrass stalks
30g (2 tablespoons) White pepper
30g ( 2 tablespoons) black pepper
10g ( 1 small spoon) mustard seeds
15g ( 1 tablespoons) turmeric powder
5g ( 1/2 small spoon) fenugreek
1 cinnamon stick
1 bay leaves
1 flower buds
5 cloves
3 cardamom seeds
25g spice soup Faiza
2 beef stock cubes
30ml or 2 tablespoon of coconut milk
2 large blade of halal gelatin powder
A few leaves of the soup, sliced red chillies and fried onions for garnish.
Method
- Grind the onions, garlic, ginger, galangal, coriander root and green chillies with a little water in a blender. Grind until smooth.
- Heat a little oil and saute mustard greens, fenugreek , cinnamon, star anise
, cloves and cardamom. Saute until fragrant and add the paste that we ground earlier. - Add the soup spice powder, turmeric powder and fry until crisp. If it's too dry add a little water.
- When it is crisp and the color of war, turn off the heat and we add a little ice water to cool the marinade paste.
- We have to make sure our paste is not hot when we mix it with meat because this can cause the meat to be spoiled and rotten. Bacteria can multiply when we marinate raw meat if the paste is still hot. If you don't want to use ice, you can let it cool and add water.
- Add the marinade paste to the lamb and mix until smooth and each surface of the meat is coated. The meat should be marinated for a minimum 2 jam , if possible marinate in the fridge overnight and to be cooked the next day. This will give the best results.
- Once marinated, heat a little oil in a saucepan and add the lamb.
- Add 2 cubes of beef essence dissolved in a cup of hot water and add more 6 cup of water.Stir so evenly.
- Point it out 2 lemongrass stalks and put in a saucepan. Then, add 1 bay leaf, 2 tablespoons of freshly ground white pepper powder and 2 tablespoons ground or pounded black pepper.
- Bring the fire to a boil and then simmer for 1.5 to 2 hours depending on the meat we use
- Add 2 tablespoons of concentrated coconut milk or coconut milk packets. Also add salt or white pepper if necessary
- To add more flavor to our soup so that it will taste like in a stall or restaurant that usually cooks their soup 4-6 clock we use one ingredient that is commonly used to make cakes that is, gelatin powder. Available at cake shop. Add 2 tablespoons of gelatin powder into hot water to 4 minutes and add the infusion.
- Stir and grind to 10 minutes more.
- Garnish with Mamak Goat Soup – Mutton Soup with soup leaves and fried onions before serving.
