TLB - were you referring to 'gule kambing' (common in Central & East Java), which has very complex spice mix or 'sop kaki kambing' that is from Jakarta? Sometimes at the Indonesian community food bazaar you may find either one. UKI food bazaar is taking place Saturday Sept 18, 11:00 - 2:00 at the Transfiguration Church of Etobicoke, 45 Ludstone Drive M9R 2J2.
If you like Indonesian food, bring large cooler and stock up on various Indonesian food (many freeze well). You will also find snacks, spices, etc. Skip breakfast, come early (10:00) and enjoy brunch.
Not in a million years, sadly. Toronto completely lacks any kind of Indonesian cuisine, to our eternal shame.
Making your own is an option. You can make a version of it with what is available here, but you can't get a couple of the ingredients to make a truly authentic Soto Kambing. This is my version, which comes as close as you can get with what is available.
500 gr goat or mutton
500 gr goat or lamb ribs
Eight large shallots, six cloves of garlic, ginger 3 cm, turmeric powder 1 tsp, 1 tsp white peppercorns, 3 cm galangal, 1/2 tsp salt...Put these in a blender or large mortar and pestle and grind to a paste.
Kaffir lime leaves 5 pieces, 1 crushed stalk lemon grass.
2 stalks celery, fried onions (the Vietnamese kind in the plastic jars from Chinese grocers), fried potatoes, sliced boiled egg, finely chopped cabbage leaves, sliced cherry tomatoes, krupuk emping, lime, sambal, krupuk udang, a stalk sliced green onion.
Cut meat and wash ribs, coat with lemon juice, let stand 1 hour, wash again, drain,
boil meat and ribs until the meat is half tender.
Saute ground spices with the lime leaves and lemongrass briefly until fragrant, then add to stew and stir well. Salt to taste. Simmer until meat is tender. Remove ribs.
In a large bowl place meat, chopped cabbage leaves, tomatoes, eggs, fried potatoes and broth. Sprinkle with celery, green onions, fried onions and squeeze of lime. Serve with krupuk, rice and sambal.
Nope. They always use powdered turmeric for this dish in Indonesia. I was taught this one by the grandma of a family I lived with for a while in Flores. Fresh turmeric is good for many things, but not this. Incidentally, most Chinese supermarkets sell the fresh stuff now. You can easily find it on Spadina or Gerrard.
Rijstaffel is really a Dutch take on Indonesian food. It bears very little resemblance to anything you would actually find in Indonesia. It is basically a re-imagining of the traditional Nasi Padang meal, native to Sumatra, but found everywhere in the archipelago now. The Dutch colonists brought it home with them the same way the English bought curry cuisine from India and with the same outcome.
Local tastes change the cuisine beyond recognition. Just as most Indians would be mystified by what passes for Indian food in London, most Indonesians would be hard pressed to recognise much on a rijstaffel menu. Additionally, if you think it's difficult to find the more arcane spices etc. here, try Holland. You couldn't make an authentic Indonesian meal there if you wanted to. Believe me, I tried!
Most Indonesians running rijstaffel joints in Holland are 2nd or 3rd generation Dutch, at least. Most of them can't even speak Bahasa. Don't get me wrong, I love a good rijstaffel. I lived in Amsterdam for a year and pretty much tried them all, but what I and presumably the OP are jonesing for is authentic Indonesian cuisine. You would not find Soto Kambing on a rijstaffel menu.
Your recipe is pretty spot on for what we make in our family, except we make Gule Kambing, which has the addition of coconut milk. I have to disagree with your comment about fresh turmeric not being used in Indonesia though because that's not true. It may be a regional difference, but we definitely use fresh turmeric in Indonesia.. you have to peel it and grind it. It is just more convenient to use the powdered kind.
I wanted to sit back on this for a bit, so thank you for your post. The difference between fresh and powdered spice in any cuisine seems at first glance convenient rather than authentic. You might give some discount to the Caribbean curries that use floral rather than stemal saffron, as the flowers are so predominant there. But where you have fresh elsewhere, you should use it.. To me, that's like using Italian basil instead of Thai.
If you want to have an interesting experience on what is available for herbal variation, check out Richters Herbs, which have variants of almost every known herb, based on many areas of origin. I can personally affirm that Lesbian Basil works great with lamb.