Ingredients with Measurements:
- 2 lbs beef short ribs (tadyang ng baka)
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp cayenne pepper
- 2 cups vegetable oil (for frying)
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 cup lime juice
- 2 tbsp chili flakes
- 1 tbsp cornstarch
- 1/4 cup water
Special equipment needed:
- Large skillet or deep fryer
- Mixing bowls
- Whisk
- Tongs
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F. Line a baking sheet with aluminum foil and set aside.
2. In a mixing bowl, combine flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Mix well.
3. Dredge each beef short rib in the flour mixture, making sure to coat evenly.
4. Heat vegetable oil in a large skillet or deep fryer over medium-high heat. Fry the short ribs in batches for 3-4 minutes per side, or until golden brown and crispy. Use tongs to transfer the fried short ribs to the prepared baking sheet.
5. In a small saucepan, combine soy sauce, honey, lime juice, and chili flakes. Bring to a boil over medium heat.
6. In a separate bowl, whisk cornstarch and water until smooth. Add the cornstarch mixture to the saucepan and stir until the sauce thickens.
7. Brush the chili-lime glaze over the fried short ribs, making sure to coat evenly.
8. Bake the short ribs in the preheated oven for 10-15 minutes, or until the glaze is bubbly and caramelized.
9. Serve hot and enjoy!
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
5. Temperature:
- Frying temperature: 350°F
- Baking temperature: 375°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 580
- Fat: 34g
- Carbohydrates: 38g
- Protein: 29g
- Sodium: 1240mg
- Sugar: 21g
Substitutions for ingredients:
- Beef short ribs can be substituted with pork spare ribs or chicken wings.
- Vegetable oil can be substituted with canola oil or peanut oil.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
- Lime juice can be substituted with lemon juice or orange juice.
- Chili flakes can be substituted with red pepper flakes or cayenne pepper.
Variations:
- For a spicier glaze, add more chili flakes or cayenne pepper.
- For a sweeter glaze, add more honey or brown sugar.
- For a tangier glaze, add more lime juice or vinegar.
- For a smokier flavor, add smoked paprika or chipotle powder to the flour mixture.
Tips and tricks:
- Make sure to pat the beef short ribs dry with paper towels before dredging in the flour mixture to ensure a crispy coating.
- Use a meat thermometer to check the internal temperature of the short ribs. They should reach 145°F for medium-rare or 160°F for medium.
- To prevent the glaze from burning, watch the short ribs closely while baking and cover with foil if necessary.
- Serve with extra chili-lime glaze on the side for dipping.
Storage instructions:
- Leftover crispy tadyang ng baka can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, preheat the oven to 350°F. Place the leftover short ribs on a baking sheet and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Arrange the crispy tadyang ng baka on a platter and drizzle with extra chili-lime glaze. Garnish with sliced green onions and lime wedges.
Garnishes:
- Sliced green onions
- Lime wedges
Pairings:
- Steamed rice
- Grilled vegetables
- Asian slaw
- Garlic noodles
Suggested side dishes:
- Steamed rice
- Grilled vegetables
- Asian slaw
- Garlic noodles
Troubleshooting advice:
- If the flour coating is not sticking to the short ribs, try patting them dry with paper towels again or adding a little bit of water to the flour mixture to create a paste.
- If the glaze is too thick, add more water or lime juice to thin it out. If it's too thin, add more cornstarch.
Food safety advice:
- Make sure to cook the short ribs to the recommended internal temperature to avoid foodborne illness.
- Use separate cutting boards and utensils for raw meat and other ingredients to prevent cross-contamination.
Food history:
- Tadyang ng baka is a popular Filipino dish made with beef short ribs. It is often marinated in a mixture of soy sauce, vinegar, and garlic before being grilled or fried.
Flavor profiles:
- The crispy tadyang ng baka has a crunchy and savory coating with a sweet and spicy chili-lime glaze. The beef short ribs are tender and juicy with a rich meaty flavor.
Serving suggestions:
- Serve the crispy tadyang ng baka as an appetizer or main course. It pairs well with steamed rice and grilled vegetables for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Philippine