Beef

Iga penyet (javanese beef ribs with sambal)

Name: Iga penyet (javanese beef ribs with sambal) recipe
Yield: 5
Ingredients: 6 garlic cloves, chopped; 5cm piece (25g) fresh ginger, chopped; 5cm piece (25g) fresh galangal, chopped; 1 tbs ground coriander; 2 tsp ground turmeric; 2kg beef ribs, cut across the bone; 2 tbs sambal, plus extra to serve; 2 lemongrass stalks, bruised; 8 cloves; Vegetable oil, to shallow-fry; 1 bunch snake beans, trimmed, cut into 10cm pieces; 1 telegraph cucumber, sliced diagonally; Steamed rice, to serve; lime halves, to serve; Thai basil, to serve; kecap manis, to serve

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by Kirsten Jenkins

Jun 02, 2021

You will need kitchen string for this recipe.

6 garlic cloves, chopped
5cm piece (25g) fresh ginger, chopped
5cm piece (25g) fresh galangal, chopped
1 tbs ground coriander
2 tsp ground turmeric
2kg beef ribs, cut across the bone
2 tbs sambal, plus extra to serve
2 lemongrass stalks, bruised
8 cloves
Vegetable oil, to shallow-fry
1 bunch snake beans, trimmed, cut into 10cm pieces
1 telegraph cucumber, sliced diagonally
Steamed rice, to serve
lime halves, to serve
Thai basil, to serve
kecap manis, to serve

Method

1.

Place the garlic, ginger, galangal, coriander and turmeric in a small food processor with a 1/4 cup (60ml) water and whiz until a paste forms.
2.

Cut the beef in between the bones to create small bite-sized pieces. Using kitchen string, tie around each rib to secure the rib to the meat. Place the ribs in a large saucepan with the paste, sambal, lemongrass and cloves. Add enough water to cover, season generously with salt flakes and bring to the boil over high heat. Reduce heat to low and simmer, partially covered, for 2 hours or until meat is very tender. Drain well, discarding the cooking liquid. Cut the string from the ribs and pat dry.
3.

Heat 3cm of vegetable oil in a large non-stick frypan over medium heat.
4.

Add the ribs and fry, turning regularly, for 8 minutes or until golden and crisp. Remove from the pan and drain on paper towel. Serve with the snake beans, cucumber, steamed rice, basil leaves, lime halves, kecap manis and extra sambal alongside.