Ingredients with Measurements:
- 1 kg pork ribs
- 2 cans (400 ml each) coconut milk
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 turmeric leaves
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 1 tbsp salt
- 2 tbsp oil
Special equipment needed:
- Large pot with lid
Step-by-step instructions:
1. In a large pot, heat the oil over medium heat. Add the lemongrass, kaffir lime leaves, and turmeric leaves. Fry until fragrant.
2. Add the pork ribs to the pot and stir to coat with the spices.
3. Pour in the coconut milk and add the tamarind paste, palm sugar, and salt. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, stirring occasionally, until the pork is tender and the sauce has thickened.
5. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 2-3 hours
Temperature:
- Medium heat for frying
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 500 per serving
- Fat: 35g
- Protein: 30g
- Carbohydrates: 15g
- Fiber: 2g
- Sugar: 10g
- Sodium: 1000mg
Substitutions for ingredients:
- Pork ribs can be substituted with beef ribs or chicken thighs.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add sliced onions and garlic to the pot before frying the lemongrass, kaffir lime leaves, and turmeric leaves.
- Add sliced red chili peppers for extra heat.
- Use different types of meat, such as lamb or goat.
Tips and tricks:
- Use a large pot with a lid to prevent the sauce from splattering.
- Stir the pot occasionally to prevent the sauce from sticking to the bottom.
- Adjust the seasoning to taste.
Storage instructions:
- Store leftover Iga Babi Rendang in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Iga Babi Rendang in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the Iga Babi Rendang in a large bowl or platter.
- Garnish with fresh cilantro or sliced green onions.
Garnishes:
- Fresh cilantro
- Sliced green onions
Pairings:
- Steamed rice
- Roti canai
- Naan bread
Suggested side dishes:
- Steamed vegetables, such as broccoli or green beans
- Pickled vegetables, such as cucumber or carrots
Troubleshooting advice:
- If the sauce is too thin, simmer the pot uncovered for a few more minutes to thicken it.
- If the meat is tough, simmer the pot for a longer time until the meat is tender.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F (63°C) to ensure it is safe to eat.
Food history:
- Rendang is a traditional Indonesian dish that originated in the Minangkabau region of West Sumatra.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the Iga Babi Rendang with steamed rice and pickled vegetables for a complete meal.
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Region: Indonesian