Sop Kaki Kambing Jakarta (Jakarta-Style Goat Feet Soup)

Unlike other Indonesian creamy soups (known as gulai or curry based soup), this soup is enhanced with dairy milk; using evaporated milk or heavy cream is the best one to make this soup. In this recipe also substituted the goat feet for lamb feet.

Ingredients

• 1-kilogram goat leg or feet or shank pieces
• 3-liter water
• ♥♦ Spices to be ground: ♦♥
• 1 medium onion
• 1 shallot
• 3 cloves garlic
• 3-centimeter (1-inch) ginger, scrapped
• ♥♦ Other Spices: ♦♥
• 1/2 nutmeg, grated
• 5 green cardamom pods
• 5 cloves
• 5-centimeters (2-inches) long cinnamon stick
• 1/4 ground white pepper
• 1 tablespoon ghee (minyak samin)
• 400 milliliter evaporated milk or a mix of 200 milliliter 33% cream and 200 milliliter water
• salt
• ♥♦ Complements: ♦♥
• green onion slices
• lime wedges
• emping (paddy oats) crackers
• diced tomatoes
• sambal cabai (a mix of boiled bird eye chilies, sugar, salt and vinegar and grind)
• cucumber and carrot acar (spickle)

Directions:

Stud the cloves into the onion. Then, halve the onion.

Turn your broiler on high and move rack to the highest spot.

Place ginger and onion on baking sheet. Broil on high until ginger and onions begin to char. Turnover and continue to char.

Smash your garlic and char along with cinnamon stick and green cardamom pods as well.

The charring brings out the aroma in the spices. This should take a total of 10-15 minutes.

Fill your large pot with 3 liter cool water and goat feet. Bring to boil over high heat, cook until the feet tender and lower to simmer.

Remove studded cloves off from the onion. Put cloves and other char spices into a spice bag except ginger, onion, garlic and shallot.

In a food processor, process garlic, onion, shallot, ginger and ground white peppercorn into a paste.

Toss the spice bag and spice paste into the pot.

Add evaporated milk or a mixture of heavy cream; stir once a while until the broth is almost bubbling. Add grated nutmeg, salt and ghee. Stir.

Remove from heat.

Serving:

Ladle the soup in a bowl. Sprinkle green onion slices, fried shallot and diced tomatoes over. Put sambal, lime wedges, emping crackers on the side. Once you ready to eat, squeeze the lime over, add a touch or lots of sambal if you like spicy taste and enjoy the soup with emping crackers and rice.

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