KOMPAS.com – If you have a supply of beef ribs you can make delicious penyet ribs.
The penyet ribs are cooked with fleshy ribs, coconut milk, lemongrass, bay leaves, galangal, coriander, garlic, and candlenut.
Meanwhile, to make fried chili sauce, consisting of red chili, red tomatoes, shallots, red cayenne pepper, cooked shrimp paste, brown sugar, and lime.
IGA Penyet can be used as a special menu to open with family, here’s more.
Quoted from the book “Collection of 120 Cow Cuisine Recipes” by Yasa Boga published by PT Gramedia Pustaka Utama.
Also read:
Material:
- 1 kg of fleshy ribs, cut approximately 5 cm
- 200 ml of coconut milk in packaging
- 2 lemongrass stems are crushed
- 2 bay leaves
- 3 cm galangal
- 2 tsp salt
Puree:
- 1 teaspoon fine coriander
- 4 cloves of garlic
- 2 hazelnut items
Fried chili sauce and puree:
- 10 red chili
- 1 red tomato
- 5 shallots
- 7 red cayenne pepper
- 1/2 tsp mature shrimp paste
- 2 tsp brown sugar
- 1 teaspoon salt
- 5 tablespoons of rib boiling fluids
- 1 lime, take the water
Also read:
- Boil 1,500 milliliters of water, along with lemongrass leaves, greetings, galangal, and salt, boil ribs until slightly soft with a pressure press for about 30 minutes. Add the spices and coconut milk, cook over low heat while stirring until the spices are absorbed and the sauce runs out. Remove, drain.
- Press or penyet ribs, fry with medium heat until browned. Mix well, flush with chili sauce, serve.
