Ribs Soto With Bergedil

Recipe courtesy of Nik Michael Imran


RIB SOTO METHOD:

  1. Boil water with lemongrass and kaffir lime leaves.
  2. Add ribs. Once boiling, bring to a simmer. Cook for about 2-3 hours until meat is extremely soft.
  3. Using a food processor, finely chop shallots, garlic, ginger, turmeric, coriander powder, star anise powder, cumin powder, salt and sugar.
  4. With some cooking oil, sauté blended ingredients until colour darkens slightly. Then, add to simmering liquid. Continue cooking for another 10 minutes.

BERGEDIL METHOD:

  1. Cut potatoes into1-inch slabs.
  2. Shallow fry potatoes until soft on medium low heat. Then, mash. Transfer to a bowl and set aside.
  3. Sauté garlic and shallots until translucent, add minced beef and salt for about 10 minutes.
  4. Next to the pan goes white pepper and spring onions. Turn off the heat immediately and combine to mix well.
  5. Add the sautéed beef into the mashed potatoes, create a well in the middle of the mix. Beat 1 egg in a separate bowl, and pour the egg into the well. Combine all the ingredients together.
  6. Using your hands, form small balls from the mixture and flatten into patties.
  7. Lightly coat with flour, then dunk in some beaten egg before shallow frying until browned.

INGREDIENTS:

Ribs Soto Ingredients:

  • 2 Lemongrass
  • 2 Kaffir Lime Leaves
  • 2kg Beef Ribs
  • 10 Shallots
  • 3 Cloves
  • 1 inch Galangal
  • 1 inch Turmeric
  • 1tsp Coriander Powder
  • 1tsp Star Anise Powder
  • 1tsp Cumin Powder
  • ½ tsp White Pepper
  • ½ cup Cooking Oil
  • Salt to taste
  • Sugar to taste
  • 4 litres Water

Bergedil Ingredients:

  • 6 Potatoes
  • 400g Minced Beef
  • 4 cloves Garlic
  • 4 Shallots
  • 4 Eggs
  • All-purpose flour, enough to coat bergedil
  • Salt to taste
  • ½ tsp White Pepper
  • 2 Spring Onion