Ingredients with Measurements:
- 1 kg beef ribs
- 2 liters water
- 2 stalks lemongrass, bruised
- 5 kaffir lime leaves
- 2 bay leaves
- 1 tsp salt
- 1 tsp sugar
- 1 tsp ground white pepper
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 onion, sliced
- 2 tomatoes, chopped
- 2 carrots, sliced
- 2 potatoes, diced
- 1 cup cabbage, shredded
- 1 cup bean sprouts
- 2 tbsp soy sauce
- 2 tbsp sweet soy sauce
- 2 tbsp lime juice
- 2 tbsp chopped scallions
- 2 tbsp chopped cilantro
Special equipment needed:
- Grill or oven
Step-by-step instructions:
1. Preheat the grill or oven to 200°C.
2. Grill or bake the beef ribs for 30 minutes until browned and cooked through.
3. In a large pot, bring the water to a boil and add the lemongrass, kaffir lime leaves, bay leaves, salt, sugar, and white pepper.
4. Add the grilled beef ribs to the pot and simmer for 1 hour until the meat is tender.
5. In a separate pan, heat the vegetable oil and sauté the garlic and onion until fragrant.
6. Add the tomatoes, carrots, and potatoes and cook for 5 minutes until softened.
7. Add the sautéed vegetables to the pot of beef ribs and simmer for another 10 minutes.
8. Add the cabbage and bean sprouts to the pot and cook for 2 minutes until wilted.
9. Season the soup with soy sauce, sweet soy sauce, and lime juice.
10. Garnish with scallions and cilantro before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 45 minutes
Temperature:
- Grill or oven: 200°C
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 30g
- Protein: 40g
Substitutions for ingredients:
- Beef ribs can be substituted with pork ribs or chicken thighs.
- Kaffir lime leaves can be substituted with lime zest.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
Variations:
- Add mushrooms, bok choy, or other vegetables to the soup.
- Use different types of meat, such as lamb or duck.
Tips and tricks:
- To make the soup more flavorful, marinate the beef ribs in soy sauce, garlic, and ginger for a few hours before grilling.
- Skim off any fat or scum that rises to the surface of the soup while simmering.
- Serve the soup with steamed rice or crusty bread.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup on the stove over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprig of cilantro and a lime wedge on the side.
Garnishes:
- Chopped scallions and cilantro
Pairings:
- Steamed rice or crusty bread
Suggested side dishes:
- Grilled vegetables or a simple salad
Troubleshooting advice:
- If the soup is too thin, simmer for longer to reduce the liquid.
- If the soup is too salty, add more water and adjust the seasoning accordingly.
Food safety advice:
- Make sure the meat is cooked through before adding it to the soup.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
- Sop Iga Bakar is a popular Indonesian soup made with grilled beef ribs and a variety of vegetables.
Flavor profiles:
- Savory, slightly sweet, and tangy
Serving suggestions:
- Serve the soup hot with steamed rice or crusty bread.
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Region: Indonesian