Tuesday, 21 February 2017

HOT and SOUR SHORT RIBS



ASEM ASEM IGA


Ingredients:
1/2 kg short ribs, cut small
100 g green bean, cut 2 cm
6 pcs shallot, thinly sliced
4 cloves garlic, thinly sliced
5 pcs  curly red chili, sliced roughly
5 pcs hot chili, sliced roughly
1 pc tomato, wedges
5 pcs  (optional) “belimbing wuluh / averrhoa bilimbi”, halved
2 cm galangal, smashed
2 sheets salam leaves
2 - 3 tbsp sweet soy sauce
1 tbsp shaved palm sugar
1 tbsp tamarind juice (+2 tbsp if you dont use “Averrhoa bilimbi” )
Salt to taste
1 tbsp fried shallot

Method:
Cook short ribs and water 1 L using presto pan until soft.  Take out from flame and keep aside.
Cook shallot, garlic, red chili, hot chili, galangal, salam leaves until aromatic. 
Add to broth and cook with medium fire.
Put into broth: green bean, tomato, and bilimbi and season with salt, sugar and sweet soy sauce.
Let it boil and take out from flame.
Sprinkle with fried shallot before serving


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