Sop Kaki Kambing Jakarta always reminds me of my late dad. He was the one who introduced this soup to my brother and I. Thou we resided in suburban of Surabaya, dad often brought us to enjoy this soup in Surabaya. Dad used to live in Bogor and Jakarta so he often missed some Betawinese (Jakarta) and Sundanese foods.
Couple a month ago, I spoke with my brother’s
fiancee wife ( will be his wife soon) and she told me that my brother sometimes brings her to eat to our favourite goat feet soup warung (a small eatery place). I was just giggling as she was telling me this story.
About 2 weeks ago, I was craving this Sop Kaki Kambing badly. I browsed some recipes and figured out the perfect one by trial and error. 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, I also substituted the goat feet for lamb feet.
Sop Kaki Kambing Jakarta
Jakarta-Style Goat Feet Soup
1-kilogram goat leg or feet or shank pieces*
Spices to be ground:
1 medium onion
3 cloves garlic
3-centimeter (1-inch) ginger, scrapped
1/2 nutmeg, grated
5 green cardamom pods
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
green onion slices
emping (paddy oats) crackers
sambal cabai (a mix of boiled bird eye chilies, sugar, salt and vinegar and grind)
cucumber and carrot acar
1. 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. Turn over 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.
1. 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.
2. 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.
3. 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.
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.
* You are welcome to use lamb instead of goat. I actually did use lamb.
* Using whole nutmeg that is grated right before you use has added more flavour than using ground nutmeg.
* To make better sop kaki kambing Jakarta, I suggested to add evaporated milk or heavy cream.
* Jakarta and West Java regions like adding diced carrots for the acar beside diced cucumber, bird eye chilies and shallot.