Pindang Iga: Sour and Spicy Beef Ribs Soup

Method8 steps · about 2 hr 15 min

1. 1

   Step 1: Fill a large cooking pot with 2 litres of water, add the ribs, and bring to a boil over high heat.

   Uses 1 kg beef ribs, cut into small pieces · 2 litres water

2. 2

   Step 2: While waiting for the soup to boil: In a medium-sized frying pan, sauté the shallots (8), garlic (4 cloves), turmeric (2 pieces), ginger (4 cm) and shrimp paste (1 tsp) over high heat until fragrant, around 3 minutes.

   Sauté beef-rib soup aromatics · 3 minUses 3 tbsp vegetable oil · 8 shallots, peeled, thinly sliced · 4 cloves garlic, peeled, thinly sliced · 4 cm fresh ginger, peeled, thinly sliced · 2 pieces fresh turmeric (measuring 4 cm each), peeled, thinly sliced · 1 tsp shrimp paste

3. 3

   Step 3: Add the sautéed spices to the boiling pot. Lower the heat to a small flame.

   Uses boiling beef ribs and broth · sautéed beef-rib soup spices

4. 4

   Step 4: Add the salam leaves (2), kaffir lime leaves (3), lemongrass (2 stalks) and salt (to taste).

   Uses spiced beef-rib broth · 2 salam leaves (Indonesian bay leaves) · 3 kaffir lime leaves · 2 stalks lemongrass, use only the white parts, bruised, knotted · Salt to taste in broth

5. 5

   Step 5: Cover the pot partially, to allow the steam to escape so the soup won’t overflow.

   Uses seasoned beef-rib herb soup

6. 6

   Step 6: Continue cooking for 1.5 hours or until the meat is tender.

   Simmer beef ribs until tender · 90 minUses partly covered beef-rib soup

7. 7

   Step 7: Adjust the seasoning.

   Uses tender beef-rib soup · Further salt only if needed after tasting

8. 8

   Step 8: When the soup is done, add the whole bird’s eye chilies, spring onions (2 stalks) and tomatoes, then turn the heat off.

   Uses seasoned tender beef-rib soup · 10 whole bird’s eye chillies · 2 stalks of spring onion, cut in 2 cm pieces · 2 red tomatoes, quartered