Friday, 24 March 2017

IGA SAPI PANGGANG SAUS SEMUR Charred coriander marinated beef ribs and cinnamon soy sauce


Makes 4 portions
Sajian modifikasi dari semur iga sapi,  yang biasanya berkuah, kali ini saya sajikan sedikit berbeda. Iga sapi saya rebus dulu menggunakan cengkih, kayu manis dan pala, lalu sebelum menyajikan saya panggang sebentar untuk mendapatkan motif garis panggangan. Setelah itu baru disajikan dengan sedikit saus semur.
Beef Ribs:
4             pcs         Beef Ribs           
3              L              water
2              pcs         cloves
1              pc           cinnamon stick
¼            pc           nutmeg
Semur Basic:
3              tbsp       oil for frying
80           g             shallots, chopped                                                           
30           g             garlic, chopped                                               
40           g             red chili, chopped                          
250         ml           chicken stock
10            g             galangal, chopped                         
25           ml           light soy sauce
10            g             ginger, chopped                             
100         ml           sweet soy sauce
5              g             hot chili, chopped                          
3              g             nutmeg, grated
5              g             coriander powder                          
3              g             cinnamon powder
4             pcs         cloves                                  

Method:
To cooked Short Ribs:
Boil Short ribs with clove, cinnamon and nutmeg for 3 – 4 hours until done. Marinade with some of semur sauce for min 1 hr and grill before serve.
Top make semur sauce:
Heat oil in a saucepan. Sauté shallots, garlic, chili, galangal and ginger until aromatic.  Pour half quantity of stock.  Add coriander, clove, and cinnamon and bring it to boil. Set aside and cool down.  Blend until smooth. Bring back to the saucepan.  Add the rest of ingredients.  And simmer for 15 – 20 minutes or until desired thickness of consistency.  Check seasoning.
To serve: arrange short ribs on the plate and pour extra semur sauce on top, garnish with celery leaf and fried shallot on top.

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