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Iga Penyet (Fried Beef Ribs)

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Level

easy

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Cooking

60 min

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Preparation

60 min

Ingredients

Servings

4
Iga Penyet
Bay Leaves
2 pieces
Lemongrass
2 stalks
Galangal
20 g
Ginger
20 g
Beef Powder
1 tbsp
Sugar
1 tbsp
Salt
1 tsp
Water
1.5 l
Chilli Paste
Beef Ribs
1 kg
Tomatoes
quartered
180 g
Shallots
50 g
Dried Red Chilli
rehydrate in water
30 g
Garlic
30 g
Brown Sugar
2 tbsp
Shrimp Paste
1 tsp
Salt
1 tsp
Sugar
1 tbsp

How to cook

Prepare the chilli sauce

  • Stir-fry garlic, shallots, red chilies and red tomatoes until cooked.
  • Blend it with brown sugar, salt, sugar and shrimp paste until smooth.

Start cooking

  • Cook the beef ribs, bay leaves, lime leaves, lemongrass, ginger, salt, sugar, beef powder and water in a pressure cooker for 50 minutes, or boil it in a pot till the meat turns tender.
  • Once the beef ribs are cooked, remove it from the broth and set it aside to cool for 15 minutes - allow the excess broth to drip out from the meat to avoid the oil from splattering when frying it.
  • Pour oil into a pot and deep fry the beef ribs for about 10 minutes till the meat turns slightly crispy on the surface.
  • Plate up the beef ribs with rice and chilli paste on the sides, garnish with vegetables on the side and serve!
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