Soup means different things to different group of people. To the westerners, it may mean cream soup. Clear soup falls under the consomme category. Some people like their soups robust and full of tastes. Some like it plain and mild.
White radish cooked with mutton is a soup favoured by the Hainanese as they came from southern China where taste is more ‘Malaysian-ised’. Mutton is considered ‘heaty’ (as in giving out heat) by the other dialects group. Cantonese (who are from the northern part of China) may tell you that eating mutton or beef will give them sore throat. 🙂
This soup is superb for cold days.
WHITE RADISH AND MUTTON
500gm mutton or lamb with bones
300 gm white radish – cut into chunks
200 gm carrots – cut into chunks
1 bulb garlic
1 star anise and small stick of cinnamon
lots of white peppercorns and cracked black pepper
3 bowls water
Salt to taste
Wash and trim meat. Remove all fats. Boil in water till the icky stuff floats up. Wash with water till water runs clear.
This will remove a lot of fats from the meat and also ensure a clear soup.
Add all ingredients and slow boil for several hours until meat is tender. Alternatively, I use the pressure cooker and took 30-45 minutes. Otherwise, use the slow cooker and cook overnight.
Notice that the soup in the photo is not oily? I had kept the whole pot overnight in the fridge (it tastes better) and skimmed off all the fats before re-heating. Do this for all your soups if you can because it is very effective in removing oil and fats.
This recipe makes a milder soup compared to the mamak stall sup kambing. Yet it has the nice spicy flavour of the single cinnamon and start anise.