Salted egg makes a special addition for every dish including iga penyet
750 grams beef short ribs,cut
2 salam leaves cut
6 lime leaves, midribs removed
3 lemongrass (white parts only) smashed
1000 ml water
vegetable oil for frying
ground spices blend:
10 cloves shallots
5 cloves garlic
4 candlenuts, toasted
3 cm fresh ginger
3 cm fresh galangal
2 cm turmeric,toasted
1 teaspoon coriander seeds
2.5 teaspoon salt
sauce:
3 cloves garlic,minced
5 hard-boiled salted egg yolk,mashed
¼ teaspoon saltmashed
¼ teaspoon whitepepper
100 ml waterpepper
1 tablespoon vegetable oil,for sautéing
1 teaspoon chili saucefor sautéing
1. Braise short ribs in ground spices blend, salam leaves, lime leaves, lemongrass, and water over the low heat until the liquid is absorbed to the meat and the meat is tender. Remove from heat, cooled.
2. Deep-fry short ribs until browned and cooked. Remove from heat, smash with pestle.
3. Salted egg yolk sauce: sauté garlic in one tablespoon of oil, add salted egg yolks, salt, pepper, and chili sauce. Pour water; stir.
4. Drench short ribs with sauce.
5. Iga Penyet Saus Telur Asin (Smashed Fried Short Ribs with Salted Egg Sauce) is ready to serve.