Ingredients with Measurements:
- 1 kg beef short ribs
- 3 cloves garlic, minced
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tbsp vegetable oil
- 2 cups water
- 1 cup coconut milk
- 2 tbsp tamarind paste
- 2 tbsp sweet soy sauce
- 2 tbsp chili paste
- 1 tbsp sugar
- 1 lime, cut into wedges
Special equipment needed:
- Mortar and pestle
Step-by-step instructions:
1. Preheat oven to 180°C.
2. In a mortar and pestle, grind garlic, salt, black pepper, coriander powder, and cumin powder into a paste.
3. Rub the spice paste onto the beef short ribs.
4. Heat vegetable oil in a large oven-safe pot over medium-high heat. Sear the beef short ribs on all sides until browned.
5. Add water to the pot and bring to a boil.
6. Cover the pot with a lid and transfer to the oven. Bake for 2 hours or until the beef is tender.
7. In a separate pot, combine coconut milk, tamarind paste, sweet soy sauce, chili paste, and sugar. Bring to a boil and reduce heat to low. Simmer for 5 minutes.
8. Remove the beef short ribs from the oven and place on a serving plate.
9. Pour the spicy coconut milk sauce over the beef short ribs.
10. Serve with lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours
Temperature:
Oven temperature: 180°C
Serving size:
4 servings
Nutritional information:
Calories: 550
Fat: 35g
Protein: 45g
Carbohydrates: 12g
Fiber: 1g
Sugar: 8g
Sodium: 820mg
Substitutions for ingredients:
- Beef short ribs can be substituted with pork or chicken.
- Tamarind paste can be substituted with lime juice.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
- Chili paste can be substituted with fresh chili peppers.
Variations:
- Add lemongrass and kaffir lime leaves to the spicy coconut milk sauce for a more fragrant flavor.
- Use a slow cooker instead of an oven to cook the beef short ribs.
- Grill the beef short ribs instead of baking them for a smoky flavor.
Tips and tricks:
- Use a meat thermometer to ensure the beef short ribs are cooked to the desired temperature.
- Let the beef short ribs rest for 10 minutes before slicing and serving.
- Double the recipe and freeze the leftovers for a quick and easy meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the beef short ribs on a bed of steamed rice with the spicy coconut milk sauce drizzled on top.
Garnishes:
Garnish with chopped cilantro or sliced green onions.
Pairings:
Serve with a side of stir-fried vegetables or a fresh salad.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Fresh salad
Troubleshooting advice:
- If the beef short ribs are tough, they may need to cook for a longer period of time.
- If the spicy coconut milk sauce is too spicy, reduce the amount of chili paste or add more coconut milk.
Food safety advice:
- Make sure the beef short ribs are cooked 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 traditional Indonesian dish that originated in East Java. It is typically made with fried or grilled beef or chicken that is smashed with a wooden mallet to make it tender.
Flavor profiles:
The beef short ribs are seasoned with a blend of spices that give them a savory and slightly sweet flavor. The spicy coconut milk sauce adds a creamy and spicy element to the dish.
Serving suggestions:
Serve Iga Penyet with Spicy Coconut Milk Sauce as a main course for lunch or dinner.
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Region: Indonesian