Recipes Soups Iga

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The purpose of boiling the ribs first is that the results broth is not too fatty and tasted 'thick in the mouth.

Ingredients:

800 g beef ribs, cut into 5 cm

4 grains of pimento

3 cm cinnamon

2 cm ginger, crushed

1 whole nutmeg, crushed

3 tablespoons vegetable oil

300g potatoes, diced 2 cm

150 g carrots, sliced ​​round

4 pie ces starfruit, sliced ​​round

2 stalks scallions, cut into 1 cm

2 stalks celery, cut into 2 cm

2 red tomatoes, cut into 8

Seasonings, puree:

8 red onions

5 cloves garlic

3 tsp salt

1 tsp white pepper powder

Complement:

Sambal sauce boiled

emping

How to make:

1. Boil the ribs along with 1.5 liters of water over low heat until boiling, as well as grease and dirt ribs out (± 20 minutes). Lift, strain.

2. Boil back with a new 1.5 liter of water, along with cloves, cinnamon, and nutmeg. Simmer over low heat until half-tender (± 60 minutes). Set aside.

3. Heat oil, saute ground spices until fragrant. Enter the spices to stew ribs. Cook until tender ribs (± 2 hours).

4. Put the potatoes and cook until done. Put all the remaining ingredients, and cook just until cooked (± 5 minutes). Lift. Serve warm accompanied by complementary.