Wednesday 31 May 2017

Sweet and sour wagyu short ribs


6 portions


750 g Wagyu short ribs, cut short

2 L water

3 sheets salam leaves

5 cloves garlic, sliced

10 pcs shallorts, sliced

5 pcs green chili, cut 1 cm long

3 pcs red chili, cut 1 cm long

4 cm galangal, bruised

10 pcs belimbing wuluh, cut 2 cm thick

2 pcs green tomato, sliced thick or wedges

20 g tamarind, dissolved into 20 ml of water

50 g palm sugar, shaved

3 tsp salt

2 tbsp granulated sugar

4 tbsp veg oil


Into stock pot, bring salam leaf and water to boil.   
Put in short ribs until tender.   
Take out from flame.

In hot pan, sauté garlic, shallots, green chili, red chili and galangal until aromatic.   
Add into stock pot. 
Bring stock pot on the flame. 
Add rest of spices. 
Check seasoning. 

Pour into the serving bowl and garnished with celery.


No comments:

Post a Comment