Ingredients with Measurements:
- 1 kg beef ribs
- 2 cloves garlic, minced
- 2 tbsp sweet soy sauce
- 1 tsp salt
- 1 tsp pepper
- 1 tsp sugar
- 1 cup water
- Oil for frying
For Sambal Matah:
- 5 shallots, thinly sliced
- 5 red chili peppers, thinly sliced
- 2 stalks lemongrass, thinly sliced
- 2 kaffir lime leaves, thinly sliced
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp lime juice
- 2 tbsp oil
Special Equipment Needed:
- Mortar and pestle (for making sambal matah)
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C).
2. In a bowl, mix together garlic, sweet soy sauce, salt, pepper, and sugar.
3. Rub the mixture all over the beef ribs.
4. Place the beef ribs in a baking dish and pour water into the dish.
5. Cover the dish with aluminum foil and bake for 2 hours.
6. Remove the beef ribs from the oven and let them cool.
7. Heat oil in a deep frying pan.
8. Fry the beef ribs until they are golden brown and crispy.
9. Remove the beef ribs from the pan and place them on a plate lined with paper towels to absorb excess oil.
For Sambal Matah:
1. In a mortar and pestle, pound together shallots, red chili peppers, lemongrass, and kaffir lime leaves.
2. Add salt, sugar, lime juice, and oil to the mixture and stir well.
3. Serve the sambal matah with the fried beef ribs.
- Time:
Preparation time: 15 minutes
- Cooking time: 2 hours (baking) + 10 minutes (frying)
Temperature:
- Oven: 350°F (180°C)
- Frying pan: Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 500
- Fat: 35g
- Carbohydrates: 10g
- Protein: 40g
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 chopped tomatoes and cucumber to the sambal matah for a refreshing twist.
- Use a different type of chili pepper for a spicier or milder sambal matah.
Tips and Tricks:
- Make sure to rub the seasoning mixture all over the beef ribs for maximum flavor.
- Let the beef ribs cool before frying to prevent them from falling apart.
- Use a splatter screen when frying to prevent oil from splattering.
Storage Instructions:
- Store leftover beef ribs and sambal matah separately in airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the beef ribs in the oven at 350°F (180°C) for 10-15 minutes or until heated through.
- Sambal matah can be served cold or at room temperature.
Presentation Ideas:
- Arrange the beef ribs on a platter and spoon the sambal matah over them.
- Garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro or green onions
Pairings:
- Steamed rice
- Stir-fried vegetables
- Indonesian-style fried noodles (mie goreng)
Suggested Side Dishes:
- Gado-gado (Indonesian vegetable salad)
- Soto ayam (Indonesian chicken soup)
Troubleshooting Advice:
- If the beef ribs are not crispy enough after frying, increase the heat and fry for a few more minutes.
- If the sambal matah is too spicy, reduce the amount of chili peppers used.
Food Safety Advice:
- Make sure to cook the beef ribs to an internal temperature of 145°F (63°C) to ensure they are safe to eat.
- Wash your hands and all utensils thoroughly before and after handling raw meat.
Food History:
- Iga penyet is a popular Indonesian dish that originated in East Java. It is made by boiling beef ribs until tender, then smashing them with a mallet to flatten them before frying. Sambal matah is a traditional Balinese condiment made with shallots, chili peppers, and other aromatics.
Flavor Profiles:
- Iga penyet is savory and crispy, with a hint of sweetness from the sweet soy sauce. Sambal matah is spicy, tangy, and aromatic.
Serving Suggestions:
- Serve the beef ribs and sambal matah with steamed rice and a side of stir-fried vegetables for a complete meal.
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Region: Indonesian