My Journal

I made it once. For Church Potluck. Many loved it. Will do it again this Christmas.

Maybe I'll make it less salty and put a salt, since some cannot talk too much saltiness.

I think I noted to myself in my head to have more lamb as well, 2-3 pounds then.

My own fix to some problem I encountered with the below recipe, is to strain away spice debris while cooking in the soup. As well as cooling the fatty layer on top in the fridge overnight to easily reduce fat which would be precipitated.

Lamb/Goat Soup (recipe article from jeroxie.com):

Sup kambing (goat soup or Indian mutton soup) is a very hearty and aromatic dish. It is one of the popular hawker fare in both Singapore & Malaysia. This whole winter has been about stews and chinese herbal soup. We needed something robust and loads of punch to mark the end of winter and to celebrate Merdeka (Malaysia National Day).

This recipe is an adaptation from a book that Mister bought for me in Asia – Authetic Recipes from Singapore. It is a simple and easy recipe. Aromatics & spices make this dish and are easily found in most supermarkets.

Aromatics & spices

Aromatics & spices

Ingredients:

    1kg of meaty goat ribs (or use lamb if you can’t get goat)
    5cm fresh ginger, peeled and chopped into smaller pieces
    6 – 8 cloves of garlic (depending on how garlicky you like it to be. I love garlic so I added 8 cloves)
    1 onion sliced
    1 tbsp grounded coriander
    1 tsp ground fennel
    1 tsp fenugreek
    1 tsp cummin
    1/2 tsp tumeric
    1 tsp ground black pepper
    11/2 tsp salt
    2 – 2.5 litres of water (use veal stock if possible and availiable)
    1/2 tbsp vegetable oil
    1 leek sliced (white part only)
    5 bruised cardamon pods
    3 star anise pods
    1 cinnamon stick
    1 tsp light soya sauce
    3 tomatoes, cut into wedges
    Crispy fried shallots – see recipe here
    1 bunch coriander

Pounding garlic & ginger

Pounding garlic & ginger

Marinated goat pieces

Marinated goat pieces

Leeks & tomatoes

Leeks & tomatoes

Method:

    Gently roast and brown coriander, cumin, fenugreek, black pepper fennel seeds in a small saute pan. Grind them into a powder and leave aside
    Pound the garlic & ginger into a paste
    Marinate the goat pieces with the grounded spice powder, garlic & ginger paste, tumeric, thinly sliced onions, and chopped ends of the coriander for a couple of hours or overnight (if time permits).
    Use a heavy pot and place all the goat pieces in it with water or veal stock (if availiable). Season with salt.
    Simmer gently with the lid open for 3 – 4 hours. During this time, the liquid will evaporate slowly. Please check the soup occassionally.
    Saute the leeks with the cardamon pods, star anaise and cinnamon stick for about 5 mins or until the leeks are very soft. Do this when the soup is almost ready.
    Add the leeks, cardamon, star anaise and cinnamon stick into the pot and leave it for another 15 minutes.
    Cut the tomatoes into wedges, add to the soup mixture and allow it to simmer for another 2 mins
    Dish up, sprinkle generous proportions of crispy shallots & chopped coriander leaves. Serve hot with toasted baguette or with white steamed rice

If an older goat is used, the dish will develop a more intensed flavour and aroma. A younger goat has a more delicate taste but just had to make sure that the spices do not over power it.

Asia in a bowl. It is hearty, vibrant, fresh, full flavoured and very satisfying.

Tastes close to the 'bak guk teh' of Malaysia.

Content: 黨參, 當歸, 桂皮, 白芍, 白術, 熟地, 甘草, 北苠/黃苠, 茯苓, 川芎

In General:

《十全大補湯》

【出典】　和劑局方
【組成】　人參、熟地黃、黃蓍、白朮、當歸、芍藥、川芎、茯苓、甘草、肉桂、生薑、大棗
【功能】　大補氣血
【藥材功效】
人參
性味--甘微苦溫
適用--崩漏暴脫，肺虛喘促，脾胃虛弱，驚悸健忘，消渴
類別--補養劑
白朮
性味--甘溫無毒
適用--脾虛泄瀉，浮腫，脹滿。
類別--補養劑
茯苓
性味--甘平
適用--小便不利，泄瀉，水腫，停飲。
類別--利尿藥
川芎
性味--辛溫
適用--頭痛，腹痛，脅痛，塞痺筋攣，癰疽瘡瘍，婦女經閉，月經不調。
類別--補養劑
熟地黃
性味--甘微苦，微溫
適用--肝腎陰虧，月經不調崩漏，消渴。
類別--補養劑
黃耆
性味--甘微溫
適用--表虛，自汗盜汗，氣虛泄瀉，癰疽不潰或潰不收歛，及一切元氣不足之證。
類別--補養劑
甘草
性味--甘平
適用--脾胃虛弱，咳嗽，外傷。
類別--補養劑
白芍
性味—酸 、 苦 、 微 寒
適用—養 血 柔 肝 ， 止 痛 。
類別--屬 補 血 葯
當歸
性味—甘 、 辛 、 溫
適用—補 血 ， 活 血 ， 調 經 。
類別--屬 補 血 葯

【主治】
治諸虛百損、五勞七傷、耳鳴、目眩、羸瘦不食、遺精帶下、足膝無力，以及氣血兩虧、面色萎黃、精神倦怠、氣短、心悸、失眠、頭暈、四肢乏力、瘡瘍不收、婦女崩漏等。

【臨床應用】
1 ．本方應用於美尼爾氏綜合症，貧血，白細胞減少症，防止放射及化學療法的毒副作用，胃下垂，頑固性蕁痲疹。
2 ．適用病後、產後之調養，貧血、老弱之補養。本方俱有強大補養氣血作用，故名 『大補』，對於五臟功能減退、年老體弱，或病後、產後、大出血後，均可選用本方。

【現代藥理】
1 ．增強免疫： 本方具有增強絲裂黴素C對白血病細胞的細胞解毒作用，激活巨噬細胞的吞噬功能。
2．增進造血功能：機制為作用於乾細胞CO期，使紅血球數及血紅蛋白量增加。
3．促進機體代謝：降血糖作用，促進糖代謝；並促進蛋白質RNA、DNA的生物合成。
4．調節中樞神經活動。
5．強壯、抗輻射、抗癌作用。

【加減】
1．小腿潰瘍：加〔澤瀉、牛膝〕。
2．足癬繼發感染：加〔五味子、龍骨〕。
3．鶴膝風：加〔防風〕為君，再加〔羌活、附子、牛膝、杜仲〕。
4．羸瘦不食：加山藥、芡實。
5．骨節痺疼：加牛膝、續斷。
6．潰瘍血氣不足，結腫未成膿者：加枳殼、香附、連翹。
7．虛勞虧損：合小建中湯。
8．心虛驚悸：合養心湯。
9．脾虛體倦：合歸脾湯。
【禁忌】
惟兼有熱、或偏於溫熱、或素有高血壓者，則不宜服用。

【用法】
飯前溫服

【備註】
本方是四物湯(補血虛，賦與心、肝的活力)和四君子湯(補氣虛，賦與脾胃的活力)的合方八珍湯，更加黃耆、肉桂所構成的。能補氣血、陰陽、表裏、內外。