Ingredients with Measurements:
- 1 kg beef ribs
- 2 liters water
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 bay leaves
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp vegetable oil
- 5 shallots, chopped
- 5 garlic cloves, chopped
- 10 red chili peppers, chopped
- 5 bird's eye chili peppers, chopped
- 1 tomato, chopped
- 1 tsp tamarind paste
- 1 tsp shrimp paste
Special equipment needed:
- Large pot
- Mortar and pestle
Step-by-step instructions:
1. In a large pot, bring water to a boil. Add beef ribs, lemongrass, kaffir lime leaves, bay leaves, salt, and sugar. Reduce heat to low and simmer for 1 hour or until the meat is tender.
2. In a mortar and pestle, grind shallots, garlic, red chili peppers, bird's eye chili peppers, tomato, tamarind paste, and shrimp paste into a paste.
3. In a separate pan, heat vegetable oil over medium heat. Add the paste and sauté until fragrant.
4. Add the sautéed paste to the pot of beef ribs. Simmer for another 30 minutes.
5. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 20g
Protein: 35g
Carbohydrates: 30g
Fiber: 5g
Sugar: 10g
Sodium: 750mg
Substitutions for ingredients:
- Beef ribs can be substituted with beef shank or oxtail.
- Tamarind paste can be substituted with lime juice.
- Shrimp paste can be substituted with fish sauce.
Variations:
- Add vegetables such as carrots, potatoes, or bok choy for a heartier soup.
- Use chicken instead of beef for a lighter soup.
Tips and tricks:
- To make the soup spicier, add more red chili peppers or bird's eye chili peppers.
- To make the soup less spicy, remove the seeds from the chili peppers before chopping.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup in a pot over low heat until heated through.
Presentation ideas:
- Serve soup in a large bowl with a ladle.
- Garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro
- Green onions
Pairings:
- Steamed rice
- Fried noodles
Suggested side dishes:
- Fried tofu
- Stir-fried vegetables
Troubleshooting advice:
- If the soup is too spicy, add more water or coconut milk to dilute the spiciness.
- If the soup is too salty, add more water or coconut milk to dilute the saltiness.
Food safety advice:
- Make sure to cook the meat thoroughly to avoid any foodborne illnesses.
Food history:
- Sop Iga Rica-Rica is a traditional Indonesian soup that originated from the Manado region in North Sulawesi.
Flavor profiles:
- Spicy, savory, and slightly sour.
Serving suggestions:
- Serve hot with steamed rice and garnishes.
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Region: Indonesian