Singgang daging

Singgang daging

Beef spareribs special

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1.5kg beef spareribs, cut into short lengths
3 garlic cloves, crushed
1 teaspoon fresh ginger, finely grated
1 teaspoon salt
60ml peanut oil
60ml kecap manis
2 tablespoons dry sherry
1/2 teaspoon five-spice powder
1/4 teaspoon freshly ground black pepper
1 tablespoon dark palm sugar, chopped
or 1 tablespoon honey

Method

  1. Rub the spareribs with the combined garlic, ginger and salt. Put all of the remaining ingredients, except the palm sugar, into a bowl. Add 125 ml water and stir to combine.
  2. Heat the oil in a wok or large heavy-based frying pan over high heat. Cook the beef for 5–6 minutes, or until the ribs are browned. Pour the sauce over the ribs, bring to the boil, then reduce the heat to low, cover, and simmer until the meat on the ribs is very tender and the sauce has reduced. Uncover, stir in the palm sugar until it has dissolved, then serve hot.
  3. The ribs can be roasted in a preheated 180ºC oven for a few minutes until further glazed and browned, if desired.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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