Ingredients:
- 700 gr rib (remove the fat)
- 1 teaspoon salt
- 2 cloves garlic, crushed
- 1 cm ginger, crushed
- 3 large cloves
- 1.2 cm of nutmeg
- 1500 ml of water
- Cooking oil to taste and 1 tbsp butter
- 2 pcs carrots, cut into 2-cm round
- 1 pcs potatoes, diced 2 cm
- 1 stalk celery, cut into 2 cm
- 1 stalk spring onion, cut into 2 cm
- 1 tomato, cut into 4
Seasonings, puree:
- 5 shallots
- 2 garlic cloves
- 1 cm ginger
- 1 tsp pepper
- salt
Complement:
- Fried onions
- Chili sauce
How to make:
- Boil the ribs with salt, crushed garlic, crushed ginger, cloves and nutmeg until soft.
- Remove and set the ribs aside, keep the broth.
- Heat the oil and butter, then fry the ribs until golden. Set aside
- Use a small amount of the oil used to fry the ribs to stir-fry the spices until fragrant.
- Then add the sauteed ingredients into the broth.
- Cook the broth over low heat until the spices are thoroughly absorbed.
- If you require a clearer consistency of broth, strain the broth.
- Add carrots and potatoes, boil until cooked. (Do not overcook it – 10-15 min minimum) .
- After the vegetables have been cooked, add the celery, onion and tomato into it. Sample taste.
- Serve immediately with the complements.
Note:
Put the fried ribs in the broth just before it will be served or serve it separately.
