Sandra Djohan

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Rawon Iga (Blackened Ribs Soup)


700 grams of beef ribs, cut into pieces
2 pieces of bay leaf
3 stalks lemongrass , take the white, crushed
6 pieces of lime leaves, leaves boned
2 cm galangal , crushed
2 stalk spring onion , cut into 1 cm
3 teaspoons of salt
2 1/2 teaspoons granulated sugar
2000 ml of water
2 tablespoons oil for sauteing

Spices:

12 grains of red onion
6 cloves garlic white
4 pieces of papayas, soaked in warm water
5 grains hazelnut , toasted
1 teaspoon coriander
2 cm turmeric, burned
1 cm ginger

Materials chili (grind flat):

10 pieces cayenne red, boiled
10 pieces of curly red chili, braised
2 tsp shrimp paste, burned
1/2 teaspoon salt
1/2 tablespoon, tea sugar

Complementary materials:

150 grams of sprouts short
2 tablespoons shallots fried
2 pieces lemon

Instructions

  • Boil ribs over low heat until soft and berkaldu. Set aside.
  • Heat the oil. Saute the spices, bay leaves , lemon grass , lime leaves, and galangal until fragrant. Add the chopped onion . Saute until wilted.
  • Enter into the stew ribs. Add salt and sugar. Cook over low heat until cooked and absorbed.
  • Serve with sauce and complement.
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