 Ribs are not only delicious grilled or processed into steak. It can be transformed into a delicious and healthier dish with green spices. The ribs menu is even more solid with the addition of siwil urap and three kinds of rice.
EXECUTIVE Chef Shanaya Resort Malang Aditya Nugroho shares rib or rib creations with a touch of the archipelago. The spices used are green spices with additional spices. ''In general, the preparations are typical of East Java. It sucks, without coconut milk, but the taste is still strong,'' he explained. Adit explained, the ribs are cooked directly with the spices. The flavors of spices and seasonings are absorbed better. Well, so that the distinctive taste appears, cooking the ribs is the main key. He uses a technique that is quite different from cooking meat in general. “The ribs come in when the water is cold, but it has been mixed with spices. After boiling, continue simmering so that the meat is tender and the spices 'enter' in the meat,'' continued the man from Surabaya. The cooking process is enough to do in a regular pot so that the juices of the meat are not lost and the texture is not crushed. Another point that makes Adit's ribs more unique is the addition of fresh and crunchy siwil urap. Siwil is also known as cabbage flower or ceciwis. "It's practically a local Brussels sprout," he explained. However, the urap uses grated coconut that is burned, not steamed. At first glance, it looks like Balinese lawar. Like other Nusantara menus, Adit's processed ribs will not be complete without the presence of chili sauce. ''I use green chili sauce. Use tomatoes, large chilies, and green cayenne peppers that are processed thoroughly,'' said Adit. The man who started his career as a chef for Italian cuisine explained that the ingredients for the sambal were stir-fried first. After being mashed, the chili is again doused with coconut oil that has been heated. Adit shares tips so that dishes are not too spicy, even tend to be bitter, because they use a lot of green chilies. He suggested that the seeds be removed. The white part that sticks to the chili meat is also removed. "If you want spicy, use cayenne," he added. IGA LOMBOK IJO WITH URAP SIWIL, THREE RUPA RICE, AND IJO SHANAYA SAMBAL THE MAIN INGREDIENT Beef ribs | 200 grams Big green chili | 10 grams Green tomatoes | 20 grams Cardamom | 2 grams Lawang flower | 2 grams Oil | 5 ml Green Seasoning Shallots | 30 grams Garlic | 20 grams Big green chili | 30 grams Scallion | 10 grams Candlenut | | 5 grams Grilled Terasi | 10 grams URAP SIWIL Siwil/ceciwis | 30 grams Long beans | 10 grams Cucumber | 10 grams Sprouts | 5 grams Basil | 5 grams Ready grated coconut | 30 grams Grilled Terasi | 3 grams Lime | 3 grams Sambal IJO Shallots | 10 grams Garlic | 8 grams Big green chili | 20 grams Green cayenne pepper | suit one's taste Green tomatoes | 20 grams Grilled Terasi | 20 grams Brown sugar | 5 grams Orange leaf | 2 grams Lime | 3 grams Oil | 10 ml COMPLEMENTARY Aromatic white rice | 40 grams Brown rice | 30 grams Yellow rice | 30 grams HOW TO MAKE Green Spice Ribs - Cut the candlenut, garlic, onion, and green chili. Fry in a little oil until wilted and fragrant. - Add the scallions and add a little water. Turn off the heat, then let it cool. Then puree. - Mix some of the ground spices with water, then add the ribs. Add cardamom and star anise. Season with salt, pepper and stock powder to taste. - After all the spices are mixed, cook on medium heat. After the water boils, reduce the heat. Cook over low heat for 1–1.5 hours until the meat is tender. Drain well. – In a separate skillet, stir-fry the main ingredients. Add the remaining ground spices and a little water. Add the ribs, then cook until the water dries up. - Stir well, then adjust the taste. After that, turn off the heat and set aside. |
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March 2023
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