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Si Khrong Mu Thot
in pineapple juice marinated fried spareribs

1000 gr spare ribs
6 cloves garlic
1/2 tbsp pepper
1 tbsp ketumbar (coriander)
1 tbsp palmsugar
1 tbsp salt
1 tbsp kecap manis
1 tbsp fish sauce (nam pla)
125 ml pineapple juice

Roast the ketumbar dry in a skillet. Pound or grind the ketumbar, the garlic, the pepper, the salt and the palmsugar fine into a paste. Mix the paste with the kecap and the fish sauce. Cut the spare ribs into pieces and marinate them for 30 minutes in pineapple juice. Rub the ribs in with the paste mixture and let it stand for at least 45 minutes.
Heat in a wok the oil and fry the ribs golden brown and done.
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