Fried Spare Ribs with Chilli Sambal
Origin: West Java
Ingredients
- 1 kg spare ribs from beef
- 200 ml thick coconut milk
- 2 stem lemon grass, outer leave discard, bruished
- 3 pc salam leaves or bay leaves
- 2 cm galangale, bruished or sliced
- vegetable oil for frying
Spices for the paste
- 3 gloves garlic, chopped
- 3 pc candlenuts, roughly chopped or crashed
- 1 tbsp coriander or 1 tsp ground coriander
- 1 tsp salt or to taste
Paprika Chili Sambal
- 2 pc large red paprika, raughly chopped
- 5-10 pc small red chillies / bird chillies
- 2 gloves garlic, chopped
- 5 pc kaffir lime leaves, finely sliced (optional)
- salt or to taste
- sugar to taste
- 3 tbsp oil
Fried Spare Ribs with Chilli Sambal
For you who like to experiment with Spare Ribs recipes. Here it is a specialty of Sundanese folks, whom my lated father belongs to.A unique combination from deep fried beef spare ribs and spicy hot chilli sambal.If you are a chili fan, give it a try and let me know the outcomes. Have a nice cooking ;-). Attention : It's spicy!!
Instructions
- Pour in 1.5 liter water in a deep saucepan, add spare ribs, litle bit salt, salam leaves, lemon grass & galangal. Cover the pan and cook the spare ribs until tender.
- If preferred you can use press-cooked cooker and boil for 30 minutes since the cooker begins to sizzle.
- Grind ingredients for the paste with stone mortar & pestle or blender into smooth paste. Transfer the paste into the pan. Add 250 ml water & stir to mix.
- Blend until smooth.
- Add the paste into the pre-cooked spare ribs. Stir to mix.
- Pour in the coconut milk, stir to mix.
- Cook on a medium-high heat until until the coconut milk get boiled.
- Adjust the heat into medium and simmer for 20 minutes uncovered until the coconut milk becomes thicker and oily. Stirring occationally. Important: Adjust the taste. Add salt if necessay.
- Bruised / crush the spare ribs slightly with the pestle or meat tenderizer. Make sure you don't destroy the meat ;-).
- Frying spare ribs: Heat enough oil in a frying pan or deep fryer and fry the spare ribs until golden brown. Set aside to drain.
- Paprika Chili Sambal: To make sambal please use step by step instructions for making "Paprika & Chili Sambal".
- Serve fried spare ribs right away with rice, raw salads and sambal.
Note & Tipp
- You can replace with another sambal if you wish. For those who doesn't mind with the smell of shrimp paste / terasi, please take Sambal Terasi Goreng as it usually used in the original recipe.
- I choose Paprika & Chili sambal with consideration that dried shrimp paste smell might be quite awful and annoying, especially for Europeans 😉
