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