Sinampalukang Kambing is a sour soup made from goat meat and unripe tamarind. This is similar to sinigang and is a perfect dish to consume during cold weather.This Sinampalukang Kambing recipe makes use of goat meat, although traditional versions use the head of the goat and its feet. Food should not go to waste, and this is the reason why all parts of the animal should be consumed.
In the Philippines, sinampalukang combing is often consumed while drinking alcoholic beverages such as beer or liquor. This can also be eaten as lunch or dinner with warm white rice.
I had this Sinampalukang Kambing for dinner. It was really good especially when eaten with fish sauce and lemon dip. Adding extra chili will also help if you are fond of spicy dishes.
Try this Sinampalukang Kambing Recipe. Enjoy!
- Serves: 6
- Serving size: 6
- 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.
- Share and enjoy!
Watch the cooking video:
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