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Ingredients
- Serves 2-4 people
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
Iga Penyet
Iga Penyet is a delicious Indonesian dish which consists of fried beef ribs served with spicy chili sauce. This beefy delight was first popular in the Arekan region of East Java, but has now spread as a crowd favorite throughout Indonesia. Tender beef is twice cooked, and tossed in fiery chilies in the second round to loosen up all that meat so they can be coated evenly with the savory sambal. Squeeze a lime or two over it before serving to bring out all those yummy flavors!
- Easy
- 60 min
- 60 min
- 15 min
- 3 steps
- 22 Ingredients
- Easy
- 3 steps
- 22 Ingredients
- 60 min
- 60 min
- 15 min
Directions
-
Cook the beef ribs with pressure cooker
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.
-
Prepare the chili sauce
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.
-
Fry the beef ribs
Deep fry the ribs in hot oil for about 10 minutes or till desired taste.
Remove and set aside.
Plate and Serve!
Serve the beef ribs with chili paste on the side.
Add a side of vegetables and white rice to make a complete meal.
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Ingredients
- Serves 2-4 people
-
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
Nutrition
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