Sup kambing

Sup Kambing is a traditional Malaysian and Singaporean soup dish. The name 'Sup Kambing' translates to 'mutton soup' in English, with 'sup' meaning soup and 'kambing' meaning goat or mutton. This dish is a popular choice in local hawker centres and food courts across both countries.

Ingredients and Preparation

The main ingredient of Sup Kambing is mutton, typically from the ribs or leg of the animal. The mutton is slow-cooked in a broth with a variety of spices and herbs, including cinnamon, star anise, cardamom, cloves, coriander, and lemongrass. Some variations of the recipe also include tomato, potato, and onion. The soup is typically served with bread or rice.

Cultural Significance

Sup Kambing is often consumed during the Muslim month of Ramadan, as it is considered a hearty and nourishing dish to break the day's fast. It is also a common dish at Malay weddings and other special occasions.

Variations

There are several regional variations of Sup Kambing. In Indonesia, a similar dish known as Sop Kambing is popular. This version often includes vegetables such as carrots and cabbage, and is typically spicier than the Malaysian and Singaporean versions.

This Asia-food related article is a stub. You can help WikiMD by expanding it.

Sup kambing

• 

  Sup kepala kambing

• 

  Sup kambing stall