I am a big fan of sup kambing (Indian style mutton soup) - I like a hot bowl of comforting rich, aromatic mutton soup.
There are several old sup kambing stalls at Meldrum Walk and Johor Kaki readers have often recommended Daud Kambing Soup stall.
Daud Kambing Soup stall is run by Encik Kamarul. He kindly and proudly showed me the large pieces of mutton parts simmering in the big pot of rich, spicy soup.
Encik Kamarul told me that the mutton were all from Australia.
At sup kambing stalls in Johor, customers choose our own mutton parts. Here's what we can have in our soup at Daud Kambing Soup.
Thick tendons.
Lamb shanks.
Encik Kamarul said these were lamb cheeks but I don't know why they have those hairy spikes on the surface.
Meaty ribs.
Tongue.
The socket bone, known locally as "gearbox".
When you order "gearbox", Encik Kamarul will give you a straw to suck out the soft, silky marrow jelly.
Shall not tell you what this popular item is 😛
Encik Kamarul's stall serves ox tails too. Next time, I must have ox tails.
Encik Kamarul is the third person to run this stall founded by his dad, Encik Daud over 50 years ago. Encik Kamarul's brother was the second owner.
Encik Kamarul scooping out my sup kambing. It's a huge generous bowl for RM8 (2014 price).
My RM8 bowl of sup kambing with mixed mutton parts. Encik Kamarul brought along two plastic squeeze bottles, one for pepper and another for kicap (dark soy sauce).
Initially, I thought the pepper and kicap were unnecessary.
The broth was medium bodied and the spice aroma was mild. The spice aroma was present only when I paid attention to it - it was not assertive enough to make it's presence felt to the inattentive.
The soup was also not overly oily, which I liked.
I asked Encik Kamarul to give me a mix of mutton parts.
I love the gummy and bouncy bite of soft, gelatinous tendons.
The pieces of mutton were very tender but its flavour was mild, like it was leeched out into the soup. It had very little of the mutton gaminess which I liked.
The lamb stomach had nice spongy mouth feel but not much flavour (which is normal for stomach).
Half way through my bowl of soup, I added this scoop of sambal chili because I prefer my Sup Kambing to have a sharper, spicier sting.
->> Meldrum Walk is the best place in JB for sup kambing as there are half a dozen stalls here. If you like your kambing soup medium bodied and mildly spicy, you will like Daud Kambing Soup. There are lots of choices of different lamb parts too.
Thick tendons.
Lamb shanks.
Encik Kamarul said these were lamb cheeks but I don't know why they have those hairy spikes on the surface.
Meaty ribs.
Tongue.
The socket bone, known locally as "gearbox".
When you order "gearbox", Encik Kamarul will give you a straw to suck out the soft, silky marrow jelly.
Shall not tell you what this popular item is 😛
Encik Kamarul's stall serves ox tails too. Next time, I must have ox tails.
Encik Kamarul is the third person to run this stall founded by his dad, Encik Daud over 50 years ago. Encik Kamarul's brother was the second owner.
Encik Kamarul scooping out my sup kambing. It's a huge generous bowl for RM8 (2014 price).
My RM8 bowl of sup kambing with mixed mutton parts. Encik Kamarul brought along two plastic squeeze bottles, one for pepper and another for kicap (dark soy sauce).
Initially, I thought the pepper and kicap were unnecessary.
The broth was medium bodied and the spice aroma was mild. The spice aroma was present only when I paid attention to it - it was not assertive enough to make it's presence felt to the inattentive.
The soup was also not overly oily, which I liked.
I asked Encik Kamarul to give me a mix of mutton parts.
I love the gummy and bouncy bite of soft, gelatinous tendons.
The pieces of mutton were very tender but its flavour was mild, like it was leeched out into the soup. It had very little of the mutton gaminess which I liked.
The lamb stomach had nice spongy mouth feel but not much flavour (which is normal for stomach).
Half way through my bowl of soup, I added this scoop of sambal chili because I prefer my Sup Kambing to have a sharper, spicier sting.
->> Meldrum Walk is the best place in JB for sup kambing as there are half a dozen stalls here. If you like your kambing soup medium bodied and mildly spicy, you will like Daud Kambing Soup. There are lots of choices of different lamb parts too.
Another sup kambing stall you could try at Meldrum Walk, is A. Jabar stall. I will be checking out the other sup kambing stalls, one by one, at Meldrum Walk too.
Restaurant name: Daud Kambing Soup
Address: Stall in Meldrum Walk in downtown Johor Bahru
Date visited: 30 Apr 2014
👆 Click to return to JB Best 100 page
Restaurant name: Daud Kambing Soup
Address: Stall in Meldrum Walk in downtown Johor Bahru
GPS: 1.460045,103.764673 / 1°27'36.2"N 103°45'52.8"E
Hours: to
HalalHours: to
Date visited: 30 Apr 2014
👆 Click to return to JB Best 100 page
Is that lamb penis? Eww...
ReplyDeleteLOL
DeleteThere is no way that is lamb cheek. I've seen whole animals being slaughtered, and that part is one of the parts of the digestive system. Can't remember the exact name, but you can say it's part of the 'stomach'.
ReplyDeleteyeah lo, that's what I thought but Encik Kamarul insisted they were cheeks... perhaps I misunderstood him...
DeleteBahasa Indonesian language means goat a domesticated farm animal became popular around the world.🕌🕊👼😇😊😄🤗😎🙂😃😀🤓🐐
DeleteAs you can see from this diagram, it's one of the chambers in the stomach. But I can't remember which one has vili that thick. Different parts of the stomach taste the same, but due to varying structure and thickness the texture varies.
ReplyDeletehttp://en.m.wikipedia.org/wiki/Ruminant
Thank you for the review. Used to be my favorite when i was a teenager and living in jb for almost 20 years. Im going to jb this weekend and definitely will go there. I miss my hometown so much!
ReplyDelete