The recipe is known for distorting and altering your common expression, since the Sinampalukang Kambing has an ingredient known as unripe tamarind that possess a very sour taste. Adding to your soup mixture, this unripe tamarind will perfectly blend to your main ingredients of goat and other dry ingredients. It is always better if the mixture of your soup has a blend of spices and seasonings, since they would add deep flavor and aroma to your soup. By this, your soup will no longer taste dull and boring because the blend and mixture will release a certain flavor and fragrance that would tickle not only your nostrils, but also your taste buds.
The deep and rich flavored soup and meat will bring you to new heights that you could never imagine because the blend and mixture blends with the unripe tamarind to create a unique flavor. The sourness of Sinampalukang Kambing is unique and matchless because the recipe will hit a certain part of your taste bud directly and deeply, sending you sensations that changes your perception and sensibility.. As a result, Sinampalukang Kambing is a perfect recipe for rousing and stimulating all your senses!
- 2 lbs. goat meat (chevon), chopped
- 2 cups buttermilk
- ¾ lb. unripe tamarind
- 1 medium yellow onion
- ¼ cup sliced ginger
- 6 to 8 cups water
- ½ cup chopped leeks or green onion
- 4 to 6 pieces long green chilies
- 2 tablespoons fish sauce
- Soak the goat meat in buttermilk overnight. Wash the goat meat thoroughly with running water. Set aside.
- Pour the water in a cooking pot. Bring to a boil.
- Add the goat meat, tamarind, onion, and garlic. Let boil and simmer for 60 to 90 minutes. Add more water if needed.
- Scoop the scums that floats on the soup. Remove the tamarind and ginger.
- Add the leeks and green chilies. Cook for 5 minutes.
- Add-in the fish sauce. Stir. Cook for 2 minutes more.
- Transfer to a serving bowl. Serve.
Recipe via Panlasang Pinoy
Republished by Blog Post Promoter