RECIPES


How do you like your goat meat done? We leave that to you. We also have some of our recipes specially developed for the enjoyment of Boer goat meat celebrity chefs Ismail Ahmad and Florence Tan. Try them out. Drop us a line to tell which preparation you like best.


 
Chevon Soup Gulai Kambing Berempah Goat Varuval   Herbal Goat Meat Soup
 
Goat Meat Satay Goat Kalio Kambing Masak Merah   Black Pepper Chevon
 
Shepherd's Pie Goat Shashlik Chevon Burger   Mint Nutty Salad
 
Sweet & Sour Chevon Princess Hang Li Poh Hainanese Fried Goat Meat Kuey Teow   Goat Meatball Snack
 
Fried Goat Meat in Pepper Sauce
Goat Meat Popia Riang Ria Goat Meat   Goat Meat Cumin Rice
Chevon Soup
by Chef Ismail
Ingredients
Boer goat forearm, cut to serving size, boil till tender   1 kg
Ground ingredients
Ginger   6 cm
Shallots   8
Clove garlic   6
Lemon grass, bruised   2 stalks
Frying ingredients
Cinnamon bark   6cm
Cardamon   5 pcs
Star anise   3 pcs
Cloves   4 pcs
Soup spices mix   1
Lime juice   1 tablespoon
Water   1.5 lit
Salt   to taste
Cooking oil   1/2 cup
Garnishing
Coriander leaves   4
Fried shallot   1 cup
Preparation
1. Heat up oil and saut? frying ingredients and ground spices until cooked. Add in goat meat. Add in water.
2. Bring to a boil and add salt and lime juice.
3. Serve with fried shallot and coriander leaves.
 
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Gulai Kambing Berempah
By Chef Ismail
Ingredients
Boer goat fillet and thigh, cut into cubes   1 kg
Spices (A)
Dried chilli paste   6 tablespoons
Shallot paste   4 tablespoons
Chopped garlic   1 teaspoon
Pounded galangal   1/2 teaspoon
Tumeric Paste   1 1/2 teaspoon
Ginger Paste   1/2 teaspoon
Ingredients for frying (B)
Cinnamon   2 1/2cm
Cloves   4 pcs
Cardamon   2 pcs
Others
Curry Powder   1 tablespoon
Curry leaves   2 sprigs
Cooking oil   100 ml
Coconut milk or low fat cream   100 ml
Potato, cut into cubes   200 gm
Beef flavouring   1 cube
Salt   to taste
Water   1 lit
Preparation
1. Wash goat meat cubes until clean. Drain.
2. Heat up oil in pan, add A and B and saute until brown.
3. Add goat meat and stir fry until goat meat and spices are dry. Add water and let it boil until meat becomes tender. Add in potato cubes and coconut milk. Add salt to taste.
4. Serve with rice or bread.
 
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Goat Varuval
by Chef Ismail
Ingredients
Boer goat rump meat, cubes   1 kg
Chopped ingredients
Shallots   4
Garlic   3
Ginger   2 cm
Ground ingredients
Shallots   8
Garlic   2
Ginger   2 cm
Ingredients for frying
Curry leaves   3 sprigs
Cinnamon   2 cm
Star anise   2 pcs
Cloves   2 pcs
Cardamon   2 pcs
A
Meat curry powder   7 tablespoons
Dried chilli powder   1 tablespoon
Cooking oil   150 ml
Water   500 ml or more if necessary
Coconut milk   100 ml if preferred
Salt   add to taste
Preparation
1. Saute chopped ingredients in hot oil until brown. Add in ground ingredients and fry until aromatic. Add in goat meat and stir evenly.
2. Add ingredients A and stir well. Add water and allow to simmer until meat is tender. Add in coconut milk and salt according to taste. Simmer until meat is cooked and gravy is thick.
3. Serve with rice or bread.
 
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Herbal Goat Meat Soup
By Chef Florence Tan
Ingredients
Boer goat ribs, 5 cm cubes   1 kg
Water   3 litres
Herbs
Pak Kei   20gm
Wai Sun   70gm
Fuk Sun   60gm
Yoke Chok   100gm
Kei Chee   40gm
Dried red dates   50gm
Tong Sun   40gm
Seasoning
Meat flavouring   2 cubes
Pepper   1/4 teaspoon
Salt   to taste
Preparation
1. Put ribs, water and herbs into pot.
2. Bring to a boil and allow to simmer over small fire until ribs are tender.
3. Add seasoning. Cook for 10 minutes and turn off fire and stir.
Note: Herbal ingredients can be obtained from Chinese sinseh shops Add more water if preferred.
 
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Goat Meat Satay
By Chef Ismail
Ingredients
Boer goat topside, sliced 1/2 cm thick, 2 1/2 cm length   300 gm
A
Groundnut, toasted and blended   100 gm
Turmeric powder   1 teaspoon
Kurma spice powder   1 teaspoon
Lemon grass, bruised   1 stalk
Sugar   2 tablespoons
Salt   to taste
Preparation
1. Marinate goat meat in mixed spices A for four hours.
2. Thread meat onto satay sticks and grill over a medium fire till cooked.
3. Serve with cucumber, diced onions and satay sauce.
 
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Goat Kalio
by Chef Ismail
Ingredients
Boer goat ribs, boil until tender   1 kg
Ground ingredients
Dried chilli   3
Lemon grass   3 stalks
Galangal   4 cm
Ginger   4 cm
Buah keras   5
Shallots   10
Garlic   5
Sugar   3 tablespoons
Ingredients for frying
Cinnamon   6 cm
Star anise   3 pcs
Cardamon   5 pcs
Cloves   3 pcs
Cooking oil   150 ml
Thick coconut milk   125 ml
Goat meat stock   1 lit
Sugar and salt   to taste
Potatos, peel and quartered   5
Preparation
1. Heat oil in pan and saut?the ingredients for frying until aromatic.
2. Add in goat meat and ribs. Bring to a boil. Add potatoes, goat stock and season to taste. Boil until potatoes are tender, add coconut milk.
3. Serve with white rice.
 
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Kambing Masak Merah
by Chef Ismail
Ingredients
Boer goat topside and thigh, boil till tender   1 kg
Ground spices
Fresh red chillies   20
Shallots   10
Clove garlic   5
Lemon grass, bruised   3 stalks
Ginger   6 cm
Tomato sauce   1 cup
Grated coconut, pound and dry-fried   2 tablespoons
Cooking oil   125 ml
Goat stock, (from boiling goat meat)   500lit
Galangal (lam keong)   3 cm
Salt and sugar   to taste
Preparation
1. Heat cooking oil. Add ground spices and saut?till cooked. Add tomato sauce, grated coconut and stir fry until moist.
2. Add in goat stock and boil until gravy thickens. Add goat meat, turn down the fire and simmer until gravy thickens again. Add sugar and salt to taste.
 
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Black Pepper Chevon
by Chef Ismail
Ingredients
Boer goat loin meat, boiled   1 kg
Chopped ingredients
Onions   4
Garlic   5
Ginger   6 cm
Ingredients for sauce
Coarsely ground black pepper   2 tablespoon
Oyster sauce   2 tablespoons
Sesame seed oil   1 tablespoon
For garnishing
Green chilli   4
Spring onion   3 stalks
Salt and sugar   to taste
Cooking oil   125 ml
Goat stock   a little
Preparation
1. Heat oil in pan and saut?chopped ingredients till aromatic.
2. Mix in oyster sauce and black pepper.
3. Add in goat meat, a bit of goat stock and simmer. Season to taste.
4. Garnish and serve.
 
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Shepherd's Pie
By Chef Florence Tan
Ingredients
Boer goat loin meat, minced   500 gm
Button mushrooms, slices   150 gm
Big onions, chopped   1
Garlic, chopped   2
Tomato paste   2 tablespoons
Tomato sauce   3 tablespoons
Mixed vegetables   2100 gm
Bay leaves   3
Cooking oil   4 teaspoons
Chilli powder   1 teaspoon
Parsley, chopped   2 tablespoons
Mix
Water   150 gm
Cream of mushroom   3 tablespoons
Seasoning
Sugar   1 3/4 tablespoon
Beef flavouring   1/2 cube
Salt   1/2 teaspoon
Pastry
Potato, peel and cut into small pieces   1 kg
A
Butter   50gm
Evaporated milk   3 tablespoons
Pepper   1/4 teaspoon
Salt   1 teaspoon
Oven: set at 220 C
Preparation
1. Saute onion and garlic in hot oil until soft.
2. Add goat meat and fry quickly to be followed by tomato paste, bay leaves, tomato sauce, mushroom and parsley.
3. Fry for 5 minutes. Add in cream of mushroom and seasoning.
4. When cooked, add in mixed vegetables. Remove from pan and put mix into a 23 cm baking dish.
5. Boil potato in hot water until tender. Drain and blend in a food processor. Add in A and mix well.
6. Use a piping bag and pipe on top of meat filling.
7. Bake in oven set at 220 C for 20-25 minutes until mash turns golden brown.
 
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Goat Shashlik
By Chef Florence Tan
Ingredients
Boer goat fillet   1/2 kg strip
Cooking oil   4 tablespoons
Marinade (A)
Prepared mustard   2 teaspoons
Soy sauce   1 tablespoon
Chilli powder   1 teaspoon
Beef flavouring   1/2 cube
Honey   3 tablespoons
Salt   1/2 teaspoon
B
Vegetables (cut into cubes)  
Red capsicum  
Green capsicum  
Onions  
Cherry tomatoes   whole
Preparation
1. Cut meat into cubes measuring approximately 1 cm thickness and 2 1/2 cm long. Pound meat with mallet briskly. Steam meat for 5 minutes. Dip meat into marinade A while hot. Marinate for 3 hours.
2. Cook vegetable cubes B in boiling water for 2 minutes. Remove and put into cold water for 5 minutes.
3. Thread meat cubes and vegetables onto skewer.
4. Barbecue shashlik until meat is golden in colour. Brush remaining marinade occasionally.
5. Serve with chilli sauce or mint sauce.
 
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Chevon Burger
By Chef Florence Tan
Ingredients
Ground ingredients (A)
Boer goat meat - top side   600 gm
Sandwich bread   1 pc
Egg yolk   2
Meat stock   1 tablespoon
Salt   to taste
Pepper   1/4 teaspoon
Oil   just enough for pan frying
Vegetables (B)
Tomato slices  
Cucumber slices  
Lettuce leaves  
Big onion slices  
Mayonnaise, tomato sauce and chilly sauce  
Burger bun  
Butter  
Preparation
1. Mix ingredients A well and shape into a burger patty.
2. Heat oil and pan fry burger patty until it is cooked.
3. Cut buns into half and spread butter on them. Heat in a non stick pan.
4. Toast them until golden brown. Squeeze mayonnaise on them and place vegetables B on top.
5. Squeeze tomato/chilli sauce on them and cover with the other half of the buns. Serve.
 
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Mint Nutty Salad
By Chef Ismail
Ingredients
Boer goat loin meat, thin slices   100 gm
Sun dried tomato, sliced   3
Sun dried tomato oil   3 tablespoons
Red capsicum, sliced   30 gm
Green capsicum, sliced   30 gm
Yellow capsicum, sliced   30 gm
Mint leaves   10
Salt and pepper   to taste
Roasted pine nuts or walnuts   1 tablespoon
Lemon juice   1 tablespoon
Romaine leaves   3
Preparation
1. Mix goat meat slices with sun dried tomato, tomato oil, pepper and salt.
2. Heat up oil in frying pan. Add mixed ingredients into pan and stir fry until cooked. Allow to cool.
3. Mix in all the sliced vegetables.
4. Spread salad romaine leaves on plate goat meat mixture on them. Serve immediately.
 
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Sweet and Sour Chevon
By Chef Florence Tan
Ingredients
Boer goat top side   600gm
Pineapple, diced   1/2 fruit
Tomatoes, diced   2
Onions, diced   2
Cucumber, diced   1
Spring onion, 3 cm lengths   2 stalks
Capsicum, diced   1/2 tablespoon
Garlic, chopped   1 tablespoon
Cooking oil   3 cups
Marinade
Soy sauce   2 tablespoons
Egg, beaten   1
Five spices powder   1 teaspoon
Flour   2 tablespoons
Pepper   1/4 teaspoon
Corn flour, for coating   4 tablespoons
Sweet sour sauce
Water   250 ml
Tomato sauce   4 tablespoons
Chilli sauce   3 tablespoons
Plum sauce   2 tablespoons
Sugar   7 teaspoons
Salt   1 1/8 teaspoons
Corn flour   1 1/4 teaspoons, to mix to 2 teaspoons water
Preparation
1. Cut goat meat into slices of 1/2 cm thickness and 3 cm length.
2. Marinate meat in marinade for 1/2 hour. Coat with corn flour.
3. Deep fry meat slices in oil until meat turns golden brown. Drain.
4. Leave 2 tablespoons of oil and fry garlic until golden and fragrant. Pour in sauce and bring to a boil.
5. Add in the sliced vegetables and stir. Add in meat and spring onions and stir evenly. Dish is ready to serve.
 
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Princess Hang Li Poh
By Chef Florence Tan
Ingredients
Boer goat topside, thin slices   300gm
Oyster sauce   2 tablespoons
Soy sauce   1 teaspoon
Water   150ml
Cooking oil   3 tablespoon
Chopped garlic   1 tablespoon
Green capsicum, slice   200gm
Red capsicum, slice   200gm
Yellow capsicum, slice   200gm
Bean sprouts   200gm
Pepper and sugar   to taste
Preparation
1. Saute chopped garlic in hot oil until fragrant.
2. Add goat meat and fry till colour changes.
3. Mix in oyster sauce, soy sauce, pepper and sugar. Pour in water and cook until tender.
4. Add in capsicum slices.
5. After 3 minutes, add in bean sprouts, stir evenly and serve.
 
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Hainanese Fried Goat Meat Kuey Teow
By Chef Florence Tan
Ingredients
Kuay Teow   250 gm
Boer goat fillet in thin slices   300 gm
Soy sauce   1 tablespoon
Chopped garlic   1 tablespoon
Cooking oil   3 tablespoon
Chopped garlic   1 tablespoon
Mustard leaves, cut 5 cm lengths   100 gm
Cooking oil   6 1/2 tablespoons
Water   400 ml
Seasoning
Pepper   1/2 teaspoon
Sugar   1/2 teaspoon
Beef flavouring   1 cube
Salt   to taste
Corn flour   1/2 tablespoon
Water   2 tablespoons
Egg   1
Preparation
1. Heat some oil in wok. Add in kuey teow and fry till cooked. Add soy sauce, stir fry for a further 2 minutes. Remove from wok and keep on serving plate.
2. Heat more oil in wok, add in chopped garlic and saut?till fragrant. Add in meat and fry until meat loses its pink colour. Add water and continue to cook until meat becomes tender.
3. Add mustard leaves and cook for 5 minutes. Add corn flour mixture and cook until it thicken. Turn off fire, add in the beaten egg and stir quickly.
4. Pour the sauce onto kuey teow and serve.
 
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Goat Meatballs Snack
By Chef Ismail
Ingredients
Boer goat topside meat, minced   300 gm
Meat curry powder   1 tablespoon
Roasted walnuts, ground finely   5 tablespoons
Roasted pine nuts, ground finely   1 tablespoon
Chopped garlic   1 tablespoon
Chicken stock   1 cube
Garlic, chopped   1 tablespoon
Egg, slightly beaten   1
Salt and sugar   to taste
Cooking oil   500 ml
Corn flour   1 tablespoon
Preparation
1. Mix ingredients well in a mixing bowl. Shape a tablespoon of the mixture into a ball the size of a ping pong ball.
2. Heat enough oil for deep-frying. Deep-fry the meatballs until brown and cooked through. Make about 20 balls.
3. Serve with chilli sauce and cucumber slices.
 
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Fried Goat Meat in Pepper Sauce
By Chef Ismail
Ingredients
Boer goat thigh and ribs, serving sizes, boil till tender   1kg
Ground ingredients
Shallots   8
Garlic   6
Ginger   4 cm
Dried chillies   20
Red chillies   8
Curry powder   4 tablespoons
Pandan leaves   3
Cinnamon   6 cm
Tomato, quartered   2
Coriander leaves   3 stalks
Green chillies, halved   4
Thick sweet soy sauce   3 tablespoons
Salt and sugar   to taste
Water   3 cups
Cooking oil for frying   150 ml
Preparation
1. Heat up cooking oil and saute pandan leaves and cinnamon. Add in ground ingredients and fry until spices are cooked.
2. Add the boiled goat meat, stir quickly while adding 3 cups of water.
3. Add in thick sweet soy sauce, sugar, salt, tomatoes, coriander leaves and green chillies. Stir until gravy thickens.
 
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Goat Meat Popia
By Chef Florence Tan
Ingredients
A
Boer goat loin meat, minced   300gm
Prawns, minced   150gm
Groundnut oil, toasted and blended   3 tablespoons
Sesame seed, toasted   2 tablespoons
Beef flavouring   1 cube
Oyster sauce   1/2 tablespoon
Sesame oil   1 teaspoon
Pepper   1/4 teaspoon
Sugar   3 tablespoons
Salt   1/4 teaspoon
Light soy sauce   1 1/2 teaspoon
Mixed vegetables   5 tablespoons
 
Cooking oil   3 cups
Popia skin, small size   30 - 40 pcs
Coriander leaf, sliced   1 tablespoon
Preparation
1. Mix ingredients A well.
2. Scoop a tablespoon of the mixed stuffing, place in the middle of popia skin and roll.
3. Heat oil, deep fry until it turns a golden brown.
4. Serve with chilli sauce.
 
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Riang Ria Goat Meat
By Chef Florence Tan
Ingredients
Goat brisket, cut 2 cm slices   600gm
Celery, Australian, sliced   200gm
Red chilli, sliced   3
Carrot, cut into flower shape   200gm
Chopped garlic   2 tablespoons
Cooking oil   4 tablespoons
Spicy taucu paste   2 teaspoons
Barbecue or Hoi Sin sauce   1 tablespoon
Sesame oil   1 teaspoon
Sugar   1 teaspoon
Concentrated chicken stock   2 tablespoons
Water   150ml
Preparation
1. Heat up oil and saute chopped garlic until fragrant.
2. Add hot taucu sauce, hoi sin sauce and fry for 3 minutes.
3. Stir fry goat meat until colour changes. Add vegetables and fry for 5 minutes. Add sesame oil, sugar, water and concentrated chicken stock when meat is cooked. Remove.
4. Allow to simmer for a short while.
 
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Goat Meat Cumin Rice
By Chef Florence Tan
Ingredients
Boer goat loin, thin slices   300gm
Basmati rice   1 kilo
Evaporated milk   100ml
Water   1,600ml or according to rice
Ghee   2 tablespoons
Cooking oil   3 tablespoons
Pandan leaves, knotted   3 leaves
Cumin powder   1 tablespoon
Spices (A)
Cinnamon bark   3cm
Star anise   1 pc
Cardamon   5 pcs
Curry leaves   3 sprigs
Chopped ingredients (B)
Shallots, chopped   5
Garlic, chopped   5 cloves
Ginger, chopped   2 1/2 cm
Paste (C)
Curry powder for meat   3 tablespoons
Water   4 tablespoons
Seasoning
Meat flavouring   2 cubes
Salt   1 1/2 teaspoons
Sugar   1/2 teaspoons
Decoration
Red chillies, spring onions & fried shallots  
Preparation
1. Fry A and B in hot oil until fragrant.
2. Add meat and fry till colour changes. Add pandan leaves, cumin and curry paste C. Fry till fragrant.
3. Add water, milk, rice and seasoning into rice cooker.
4. Cook until rice is done.
5. Decorate and serve.
 
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