Savory Indonesian Beef Rib Soup with Coconut and Spice

Tongseng Tulang Iga Sapi (Indonesian Beef Rib Soup)

Ingredients:

• 250 grams of beef ribs, boiled until tender
• Beef broth from boiling the ribs
• For grinding:
  • 3 cloves garlic
  • 5 shallots
  • 2 red bird’s eye chilies
  • A piece of ginger, crushed
  • A piece of galangal, crushed
  • 1 lemongrass stalk, crushed
• 5 kaffir lime leaves
• 2 bay leaves
• Sliced cabbage, to taste
• 1 carrot, julienned
• Additional bird’s eye chilies, to taste
• Sugar, to taste
• Salt, to taste
• 1 cube beef bouillon
• 2 tablespoons coconut milk (Kara brand or similar)

Instructions:

1. Heat oil in a large pot over medium heat. Add the ground garlic, shallots, and red bird’s eye chilies. Sauté until fragrant.

2. Incorporate the ginger, galangal, and lemongrass into the pot. Continue to sauté until the aroma is released, and the spices are well blended. Add the kaffir lime leaves and bay leaves, and cook for an additional minute.

3. Pour in the beef broth and add the boiled beef ribs. Allow the mixture to simmer, letting the flavors meld together and the broth become infused with the spices.

4. Season the soup with sugar, salt, and beef bouillon. Stir well and adjust the seasoning according to your taste.

5. Once the soup base is well-flavored, add the julienned carrot. Cook until the carrot is tender.

6. Add the sliced cabbage and additional bird’s eye chilies to the pot. You can slice the chilies or leave them whole, depending on your heat preference.

7. Stir in the coconut milk and let the soup simmer until the cabbage is tender and all the ingredients are well combined.

8. Taste and adjust the seasoning if necessary before serving. Enjoy this flavorful Indonesian beef rib soup hot!

This comforting and aromatic soup is perfect for a hearty meal, bringing together tender beef ribs with a rich blend of spices and coconut milk.