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 cup vegetable oil
- 1 can coconut milk (13.5 oz)
- 2 tbsp red curry paste
- 2 tbsp brown sugar
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp cornstarch
- 1 tbsp water
- 1/4 cup chopped cilantro
Special equipment needed:
- Large skillet
- Mixing bowl
- Whisk
- Tongs
- Plate lined with paper towels
- Small saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the flour, salt, black pepper, garlic powder, onion powder, and paprika.
3. Dredge the beef short ribs in the flour mixture, shaking off any excess.
4. Heat the vegetable oil in a large skillet over medium-high heat.
5. Add the beef short ribs to the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy.
6. Transfer the beef short ribs to a plate lined with paper towels to drain excess oil.
7. In a small saucepan, whisk together the coconut milk, red curry paste, brown sugar, fish sauce, and lime juice.
8. Bring the sauce to a simmer over medium heat, stirring occasionally.
9. In a small bowl, whisk together the cornstarch and water.
10. Add the cornstarch mixture to the sauce and whisk until thickened, about 1-2 minutes.
11. Remove the sauce from the heat and stir in the chopped cilantro.
12. Transfer the beef short ribs to a baking dish and pour the coconut-curry sauce over them.
13. Bake the beef short ribs for 30-35 minutes, or until the meat is tender and falling off the bone.
14. Serve the crispy tadyang ng baka with coconut-curry sauce hot, garnished with additional cilantro if desired.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 650
Fat: 47g
Carbohydrates: 25g
Protein: 32g
Substitutions for ingredients:
- Beef short ribs can be substituted with pork spare ribs or chicken thighs.
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Brown sugar can be substituted with honey or maple syrup.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add chopped vegetables such as bell peppers, onions, and carrots to the baking dish with the beef short ribs for a complete meal.
- Use different spices in the flour mixture for a different flavor profile.
- Add chopped peanuts or cashews to the coconut-curry sauce for added texture and flavor.
Tips and tricks:
- Make sure to shake off excess flour from the beef short ribs before frying to prevent clumping.
- Use a splatter screen to prevent oil from splattering while frying.
- To make the beef short ribs extra crispy, fry them in batches and do not overcrowd the skillet.
- To make the coconut-curry sauce spicier, add more red curry paste or chopped chili peppers.
- Let the beef short ribs rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Leftovers 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 and bake the beef short ribs for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the crispy tadyang ng baka with coconut-curry sauce on a large platter garnished with chopped cilantro and lime wedges.
Garnishes:
Chopped cilantro, lime wedges, chopped peanuts or cashews.
Pairings:
Steamed rice, naan bread, roasted vegetables.
Suggested side dishes:
Cucumber salad, mango salsa, coconut rice.
Troubleshooting advice:
- If the flour coating is not sticking to the beef short ribs, pat them dry with paper towels before dredging in the flour mixture.
- If the coconut-curry sauce is too thick, add more coconut milk or water to thin it out.
- If the beef short ribs are not crispy enough, increase the heat while frying or fry them for a longer time.
Food safety advice:
- Make sure to cook the beef short ribs to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F before consuming.
Food history:
Tadyang ng baka is a popular Filipino dish made with beef short ribs. Coconut-curry sauce is a common ingredient in Southeast Asian cuisine, adding a rich and creamy flavor to the dish.
Flavor profiles:
Savory, crispy, spicy, creamy, tangy.
Serving suggestions:
Serve the crispy tadyang ng baka with coconut-curry sauce as a main dish for dinner or lunch.
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Region: Filipino