search
last read
- Babika Timor - snack of cassava and coconut from Timor
- Kaeng Sai Mai Rong Hai (beef)
- Ayam Masak Tauco - chicken in yellow bean sauce
- Sate Wangi - aromatic sate
- Ayam Budu-budu - stewed chicken with spring onion
- Mentimun Asam Pedas - spicy cucumber salad with cashew nuts
- Kangkung Kuah Santan - kangkung in seasoned coconut milk sauce
Balung Nangka - ribs with nangka
User Rating: 5 / 5
Balung Nangka
ribs with nangka
Bahan-bahan:
ingredients:
1000 gr spare ribs
325 gr base gede (see recipe)
2 sereh (lemon grass), bruised
4 salam leaves
5 cm jahe (ginger)
2 red lomboks
425 gr nangka (jackfruit)
1500 ml chicken stock (see recipe)
salt to taste
peppercorns to taste, crushed
2 tbsp oil
water and salt
Taburan:
garnish:
2 jerut purut/ kaffir lime leaves
Cara membuat:
preperation/method:
Cut the ribs in pieces and the jahe fine. Cut the nangka into cubes. Marinate the ribs with half of the base for at least 1 hour. Heat in a wok the oil and fry the base for 3 minutes. Add the ribs, the sereh, the salam and the lomboks and fry it for 5 minutes. Add half of the stock and simmer the ribs nearly done. Add stock when needed.
Heat in a pan the water and the salt and add the nangka. Cook the nangka for 15 minutes and then drain and cool. add the nangka with the robs and let it simmer until the ribs are cooked. Slice the jerut purut very fine and sprinkle on top and then serve. 
ribs with nangka
Bahan-bahan:
ingredients:
1000 gr spare ribs
325 gr base gede (see recipe)
2 sereh (lemon grass), bruised
4 salam leaves
5 cm jahe (ginger)
2 red lomboks
425 gr nangka (jackfruit)
1500 ml chicken stock (see recipe)
salt to taste
peppercorns to taste, crushed
2 tbsp oil
water and salt
Taburan:
garnish:
2 jerut purut/ kaffir lime leaves
Cara membuat:
preperation/method:
Cut the ribs in pieces and the jahe fine. Cut the nangka into cubes. Marinate the ribs with half of the base for at least 1 hour. Heat in a wok the oil and fry the base for 3 minutes. Add the ribs, the sereh, the salam and the lomboks and fry it for 5 minutes. Add half of the stock and simmer the ribs nearly done. Add stock when needed.
Heat in a pan the water and the salt and add the nangka. Cook the nangka for 15 minutes and then drain and cool. add the nangka with the robs and let it simmer until the ribs are cooked. Slice the jerut purut very fine and sprinkle on top and then serve.
- Written by AsianCook
