Pairs well with Grilled Goat with Soy Sauce (Kambing Bakar Kecap)
Show only recipes from Indonesia
Grilled Goat with Soy Sauce (Kambing Bakar Kecap)
102.7K views • 22d ago
1.9K
85
1.9% engagement
A flavorful Indonesian grilled goat dish marinated and cooked with a blend of aromatic spices, soy sauce, and oyster sauce, resulting in tender meat with a shiny, savory sauce. The recipe includes tips to reduce the strong aroma of goat meat and can also be adapted for beef.
00:45:00 total
Serves 6
medium
Main Various
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- goat thigh meat - 1 kg (cut into pieces)
- lime - 1-2 whole (for marinating and reducing aroma)
- ginger - watch the video to see (for boiling to reduce aroma)
- shallots - 5 cloves for paste + 7 cloves for stir-fry (for spice paste and stir-fry)
- garlic - 3 cloves (for spice paste)
- candlenuts - 3 pieces (for spice paste)
- black and white peppercorns - 1 tsp whole or 1/2 tsp powder (whole or powder for spice paste)
- turmeric - 3 cm (fresh root for spice paste)
- galangal - 3 cm (fresh root for spice paste)
- nutmeg - 1/3 whole or equivalent powder (whole or powder for spice paste)
- cumin - 1 tsp (for spice paste)
- coriander - 1 tsp (for spice paste)
- oil - 50 ml (for blending spice paste)
- water - 25 ml (for blending spice paste)
- bay leaves - 2 leaves (aromatic leaves)
- lime leaves - 6 leaves (aromatic leaves)
- tamarind - 1/2 tbsp (for sourness)
- water - 700 ml (for cooking meat)
- sugar - 2 tsp (granulated)
- salt - 1/2 tbsp (to taste)
- powdered stock (optional) - 2 1/2 tsp (for flavor)
- red chili (cayenne pepper) - 5 pieces (optional for stir-fry)
- tomato - 1 whole (for stir-fry)
- margarine - 1-2 tbsp (for stir-frying)
- sweet soy sauce (kecap manis) - 1 tbsp (for stir-fry sauce)
- oyster sauce - 1 tbsp (for stir-fry sauce)
Instructions
- Marinate and Boil Goat Meat: Marinate goat meat with lime juice (1-2 limes for 1 kg meat). Boil the meat with ginger pieces for 5-10 minutes to reduce aroma. Drain and rinse under running water.
- Prepare Spice Paste: Blend shallots, garlic, candlenuts, peppercorns, turmeric, ginger, galangal, nutmeg, cumin, coriander with oil and water until smooth.
- Cook Spice Paste and Meat: Sauté the blended spice paste until fragrant and oil separates. Add bay leaves and lime leaves, then add the boiled goat meat. Stir briefly.
- Simmer Meat with Aromatics: Add water, tamarind, salt, sugar, and powdered stock. Cook meat covered for 30-45 minutes until tender but still slightly chewy. Adjust cooking time as needed.
- Prepare Stir-Fry Ingredients: Slice shallots, tomatoes, and red chili (optional).
- Stir-Fry Goat Meat: Heat margarine in a pan. Sauté shallots and chili until fragrant. Add one-third of the cooked goat meat and some broth. Stir briefly.
- Add Sauces and Tomatoes: Add sweet soy sauce, oyster sauce, and tomatoes last to avoid crushing. Add more broth if a wetter sauce is desired. Cook until sauce reduces and becomes shiny.
- Serve: Serve grilled goat with accompaniments such as rice, emping, crackers, pickles, fried shallots, and sambal.
