Ingredients with Measurements:
- 1 kg beef ribs
- 2 cloves garlic, minced
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 1 tsp sugar
- 2 tbsp vegetable oil
- 1 cup water
For Sambal Kecap Manis:
- 2 tbsp sweet soy sauce
- 2 tbsp lime juice
- 1 tbsp chili sauce
- 1 tbsp tomato sauce
- 1 tbsp brown sugar
- 1 clove garlic, minced
Special equipment needed:
- Mortar and pestle
Step-by-step instructions:
1. Preheat oven to 180°C.
2. In a mortar, combine garlic, salt, black pepper, coriander powder, cumin powder, turmeric powder, and sugar. Grind until it becomes a paste.
3. Rub the spice paste onto the beef ribs, making sure it is evenly coated.
4. Heat vegetable oil in a pan over medium-high heat. Sear the beef ribs until browned on all sides.
5. Transfer the beef ribs to a baking dish and pour water into the dish.
6. Cover the dish with aluminum foil and bake for 2 hours or until the beef is tender.
7. While the beef is cooking, prepare the sambal kecap manis. In a small bowl, mix sweet soy sauce, lime juice, chili sauce, tomato sauce, brown sugar, and minced garlic. Stir until well combined.
8. Once the beef is cooked, remove it from the oven and let it rest for 10 minutes.
9. Using a pestle, smash the beef ribs until they are flattened and tender.
10. Serve the beef ribs with sambal kecap manis on the side.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours
Temperature:
Oven temperature: 180°C
Serving size:
4 servings
Nutritional information:
Calories per serving: 500
Fat: 25g
Carbohydrates: 15g
Protein: 50g
Substitutions for ingredients:
- Beef ribs can be substituted with pork ribs or chicken thighs.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
Variations:
- Add sliced onions and bell peppers to the baking dish for added flavor.
- Use a grill instead of an oven to cook the beef ribs for a smokier flavor.
Tips and tricks:
- Make sure to sear the beef ribs before baking to lock in the flavors.
- Let the beef ribs rest before smashing them to make sure they are tender.
- Adjust the amount of chili sauce in the sambal kecap manis to your desired level of spiciness.
Storage instructions:
Leftover beef ribs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the beef ribs in a baking dish and cover with aluminum foil. Bake in a preheated oven at 180°C for 10-15 minutes or until heated through.
Presentation ideas:
Serve the beef ribs on a bed of steamed rice and garnish with sliced green onions and cilantro.
Garnishes:
Sliced green onions and cilantro
Pairings:
Steamed rice, pickled vegetables, and a cold beer
Suggested side dishes:
- Stir-fried vegetables
- Fried tofu
- Mie goreng (Indonesian fried noodles)
Troubleshooting advice:
- If the beef ribs are tough, cook them for an additional 30 minutes.
- If the sambal kecap manis is too sweet, add more lime juice to balance the flavors.
Food safety advice:
- Make sure to cook the beef ribs to an internal temperature of 63°C to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Iga penyet is a popular Indonesian dish that originated in East Java. It is made by smashing and flattening beef or pork ribs and serving them with sambal kecap manis, a sweet and spicy sauce made with soy sauce, lime juice, and chili sauce.
Flavor profiles:
The beef ribs are seasoned with a blend of spices that give them a savory and slightly sweet flavor. The sambal kecap manis adds a tangy and spicy kick to the dish.
Serving suggestions:
Serve the beef ribs with sambal kecap manis on the side for dipping. Pair with steamed rice and pickled vegetables for a complete meal.
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Region: Indonesian