- 1kg Sliced beef ribs
- 2 liters of Water
- 250 g Large red chili halved, seeded and sliced
- 40 g Bird’s eye chili or Thai chili, finely and sliced – Optional
- 50 g Garlic, peeled and sliced
- 200 g Shallot, peeled and sliced
- 50 g Ginger, peeled and sliced
- 150 g Galangal, peeled and chopped
- 2 ½ tbsp Black pepper corn crushed
- 2 ½ tbsp Coriander seed crushed
- 100 g Candlenut, or substituted with macadamia nuts
- 40 g Palm sugar, chopped
- 150 ml Corn oil, peanut oil or any oil low in cholesterol
- ½ Piece Small fresh lime
- Lemongrass for garnishing
- Flat parsley for garnishing
- 3 Bay leafs
- ¾ tbsp Salt
- Combine all ingredients except ingredients for garnishing, lime and the bay leaves, place them in a food processor, add a little water to help the process and grind coarsely to make a marinating paste.
- Place the ground ingredients in a heavy bottomed pot and cook over a medium heat for approximately 60 minutes or until all liquid is evaporated and the marinade changes to a golden brown colour.
- Set aside and let the mixture cool off.
- Then mix and rub the mixture over the sliced ribs and let them marinade in a fridge for 12 hours.
- After the marinating time is complete, take them out of the fridge and place them in another heavy bottomed pot.
- Add the rest of the water, add bay leafs and place the pot on a stove bringing it to a simmer.
- Simmer for at least 2 hours or until the ribs are tender or until the meats falls easily from the bone.
- Before serving, squeeze half a small fresh lime over the top of the soup to give it more kick.
- Chef Kasdi has garnished his soup with a single stem of lemon grass, a split sweet chilli and some Coriander sprigs.
This particular marinade can be used to marinade meat, chicken or lamb and cooked by different methods. How about grilling, barbecuing or even wok frieing your choice of meats…or trying all of them until you find your favourite! Any vegetables you want to choose can be added to create your own style of ribs. If you want it to be more spicy you can simply add more of the tiny hot chillies to ensure that you make your guests “glitter”. To ensure the ribs are really tasty, marinating them over night or even up to 24 hours will ensure that the taste of the marinade really penetrates the ribs.