1 kg beef ribs
2 bay leaves
3 lime leaves
2 stalks lemongrass
20 g ginger
20 g galangal
7 g salt
18 g sugar
13 g beef powder
1500 ml water
Sambal penyet:
30 g garlic
50 g shallots
20 g red cayenne pepper
30 g curly red chilies
180 g red tomatoes, quartered
6 g shrimp paste, grilled
30 g brown sugar
10 g salt
18 g sugar
Optional:
30 g basil leaves
100 g cabbage
3 cucumbers
With a pressure cooker, add beef ribs, bay leaves, lime leaves, lemongrass, ginger, galangal, salt, sugar, beef powder and water. Pressure cook for 40 minutes after it comes to a boil.
Once cooked, set aside.
Make incisions in the chilies so that they fry nicely.
Stir fry garlic, shallots, red cayenne pepper, curly red chilies and red tomatoes until cooked.
Use a mortar and pestle, add the sautéed paste, brown sugar, salt, sugar and shrimp paste into the mortar and grind till smooth.
If you like chili sauce that is more sweet, you can add 1 - 2 tablespoons of sweet soy sauce.
Deep fry the ribs in hot oil for about 10 minutes or till desired taste.
Remove and set aside.
Serve the beef ribs with chili paste on the side.
Add a side of vegetables and white rice to make a complete meal.