Palembang-Style Tangy Beef Ribs Soup

Pindang Iga Sapi Khas Palembang: A Flavorful Indonesian Beef Rib Dish

Experience the vibrant and aromatic flavors of Palembang with this delectable recipe for Pindang Iga Sapi, a traditional Indonesian beef rib dish known for its rich and tangy taste. This dish combines tender beef ribs with a blend of aromatic spices and fresh ingredients, resulting in a comforting and satisfying meal. Perfectly paired with warm rice, this dish is sure to impress your family and friends.

Ingredients:

• 1 kg beef ribs, cut into pieces as desired
• Water, enough to cover the beef for boiling
• For the spice paste (toasting optional):
  • 8 shallots
  • 5 garlic cloves
  • 4 cm turmeric
  • 3 cm ginger
  • 3 cm galangal
  • 3 cm lemongrass (use the white part)
  • 5 red bird’s eye chilies
  • 5 red chilies
• Additional ingredients:
  • 2 stalks lemongrass, bruised
  • 1 finger-length galangal, bruised
  • 1/2 finger-length ginger, bruised
  • 1 scallion, sliced lengthwise
  • 3 tablespoons tamarind water
  • 1 tomato, cut into 6 wedges
  • 1/2 tablespoon palm sugar (or white sugar as an alternative)
  • Salt and pepper to taste
  • 15 red bird’s eye chilies, tails removed
  • 1 tablespoon sweet soy sauce

Instructions:

1. Prepare the Beef Ribs:

   • Wash the beef ribs thoroughly.
   • Place the ribs in a pot and add enough water to submerge them. Bring to a boil and cook until the beef is slightly tender. Drain and set aside. Allow the broth to cool; skim off any excess fat.

2. Prepare the Spice Paste:

   • Toast the spice paste ingredients (if desired) to enhance their flavors. Blend the shallots, garlic, turmeric, ginger, galangal, lemongrass, red bird’s eye chilies, and red chilies into a smooth paste.

3. Cook the Spices:

   • Heat a small amount of oil in a pan over medium heat. Add the spice paste and sauté until fragrant.
   • Add the bruised lemongrass, galangal, ginger, and bay leaves to the pan. Sauté briefly.

4. Simmer the Soup:

   • Pour in 750 ml of water and bring to a boil. Add the tamarind water, salt, and pepper. Allow the mixture to simmer until it begins to develop a rich aroma.
   • Add the beef ribs along with 750 ml of the reserved beef broth (making sure the fat has been removed).

5. Season and Adjust:

   • Stir in the sweet soy sauce and palm sugar. Mix well and continue cooking until the beef ribs are tender. If the liquid level decreases, add additional reserved beef broth or plain water as needed.

6. Final Touches:

   • Once the beef is tender, add the red bird’s eye chilies and stir well.
   • Incorporate the tomato wedges and adjust the seasoning if necessary. Allow the soup to boil once more.
   • Add the sliced scallion, stir to combine, and turn off the heat once the soup has reached the desired consistency.

7. Serve:

   • Ladle the Pindang Iga Sapi into bowls and serve hot. This flavorful and aromatic beef rib dish is perfect with a side of warm rice.

Enjoy the refreshing and robust flavors of Palembang with this delightful Pindang Iga Sapi. Its combination of tender beef ribs, fragrant spices, and tangy tamarind makes it a memorable and satisfying dish. Happy cooking!