Spareribs Soup

Name: Spareribs Soup
Ingredients: 1 kg beef meat with bones (spareribs); 1 stem lemon grass, outer leave discard, bruished; 2 pc salam leaves or bay leaves; 2 cm ginger, bruished or sliced; 2 cm galangale, bruished or sliced; 1 pc tomato, quartered; 3 pc large red / green chillies, de-seeded, halved; 5 pc small red chillies / bird chillies (optional); a handfull of sweet basil / kemangi; 3 tbsp tamarind water (1 tsp tamarind pulp soak in 3 tbsp water) (or a half of pineaple, sliced); 1 tsp Indonesian sweet soya sauce / kecap manis; 1 tsp palm sugar; salt or to taste; sugar to taste; 1½ l water; 2 pc large red chillies, de-seeded, chopped; 5 pc shallots, chopped; 3 gloves garlic, chopped; 2 pc chopped young manggo / ananas, 3 small chillies; 1 tsp thin slice of roasted shrimp paste / terasi, palm sugar & salt to taste

Origin: Palembang – South Sumatra
Source: Liza Dewanti, my best friend as well as ex colleague in Batam

Ingredients

1 kg beef meat with bones (spareribs)
1 stem lemon grass, outer leave discard, bruished
2 pc salam leaves or bay leaves
2 cm ginger, bruished or sliced
2 cm galangale, bruished or sliced
1 pc tomato, quartered
3 pc large red / green chillies, de-seeded, halved
5 pc small red chillies / bird chillies (optional)
a handfull of sweet basil / kemangi
3 tbsp tamarind water (1 tsp tamarind pulp soak in 3 tbsp water) or a half of pineaple, sliced
1 tsp Indonesian sweet soya sauce / kecap manis
1 tsp palm sugar
salt or to taste
sugar to taste
1½ l water

Spice for the paste

2 pc large red chillies, de-seeded, chopped
5 pc shallots, chopped
3 gloves garlic, chopped

Manggo Sambal (if preferred)

2 pc chopped young manggo / ananas, 3 small chillies
1 tsp thin slice of roasted shrimp paste / terasi, palm sugar & salt to taste

Spareribs Soup

Meat & Bone (Spareribs) Soup is a one of the specialty dish of Palembang, a capital city of South Sumatera Province. But in nowdays you can find this dish almost everywhere across the country. I've came acrossed this dish about seven years ago when I was still working in one of multinational company in Batam Island – Indonesia. As I remember once I've had it with friends as a late lunch during our tremendeous workload day. It was really good choice though ;-). It tastes really superb, just a perfect combination between sweet, sour and spicy 😉

Thx and credit goes to Liza for sharing this recipe.

Instructions

Put all ingredients for the paste in a blender or food processor and blend until smooth. (If necessery add a little bit water to help the blending process).
Pour in 1.5 liter water in a deep saucepan, cover the pan and bring to boil.
Adjust the heat into medium, *** add the beef meat / spare rib and cook until half cooked. *** Add the meat into boiled water then cook on the medium heat to preserve it's best taste. (If necessary skim off and discard the fat that floats to the water surface).
Add the paste, lemon grass, salam leaves, ginger, galangale and bring the whole mix to boil again.
Consecutively add the chilies, kecap manis, brown sugar and tamarind water.
Adjust the seasoning, add the salt and sugar to taste until it tastes sour, sweet and spicy. (If preferred you can add 1 tsp broth powder).
Add the sliced tomatoes and sweet basil. Remove from heat.
Young Manggo/Ananas Sambal: Grind the chillies, roasted shrimp paste and salt in a mortar until smooth.
Add the chopped young manggo / ananas on it. Ready to serve.
Serve Your Spareribs Soup with rice and manggo/ananas sambal (if preffered).