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Sup kambing or sop kambing (Indonesian and Malay for 'goat soup') is a Southeast Asian mutton soup, commonly found in Brunei Darussalam, Indonesia, Malaysia, Singapore. [ 1 ] [ 2 ] It is prepared with goat meat , tomato, celery, spring onion , ginger, candlenut and lime leaf, its broth is yellowish in colour. [ 1 ]
Indonesian sop buntut. In Indonesian cuisine, oxtail soup (Indonesian: sop buntut) is a popular dish. It is made of slices of fried or barbecued oxtail, served with vegetables in a rich but clear beef broth. It contains boiled potatoes, carrots, tomatoes, leek, celery, fried shallots and dried black mushrooms.
At least five popular and unrelated versions of oxtail soup exist. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, Indonesia, where it is called as sop buntut.
Sayur sop is made up of carrot, cabbage, cauliflower, potato, tomato, broccoli, leek, mushroom, snap bean, macaroni and bakso or sausage, spiced with black pepper, garlic and shallot in chicken or beef broth. Fried shallots and celery can be added to sayur sop. Sayur sop is comfort food commonly served with steamed rice, tempeh and corn fritter.
Many traditional soups are called soto, whereas foreign- and Western-influenced soups are called sop. Soto is sometimes considered Indonesia's national dish, [2] as it is served from Sumatra to Papua, in a wide range of variations. Soto is available everywhere from warungs and open-air eateries to fine-dining restaurants and luxurious hotels.
Shredding or grating coconut flesh; it can be made as coconut milk or serundeng. Grated coconut flesh forms an essential part of serundeng in Indonesian cuisine. [5] Freshly shredded coconut, instead of grated coconut left over from making coconut milk, gives a richer taste.
Kwetiau ayam, kuetiau ayam or sometimes kwetiau ayam kuah (Indonesian for 'chicken kway teow') is a common Chinese Indonesian dish of seasoned flat rice noodles topped with diced chicken meat ().
Kue semprong, the Asian egg roll, the love letter, sapit, sepit, kue Belanda, or kapit [1] is an Indonesian traditional wafer snack (kue or kuih) made by clasping egg batter using an iron mold (Waffle iron) which is heated up on a charcoal stove.