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Hari Raya recipe: JW Mariott Hotel Jakarta’s ‘pindang iga Palembang’

Masajeng Rahmiasri
Masajeng Rahmiasri

The Jakarta Post

Jakarta  /  Thu, July 6, 2017  /  03:32 pm

Those who are already familiar with semur (stew in soy sauce) but want to cook something slightly different may want to try JW Mariott Hotel Jakarta’s pindang iga Palembang recipe, as introduced by executive chef Gyula Harangi in our video.

The dish resembles semur for the way it uses sweet soy sauce, but takes a different turn by using tamarind water added with spices.

Those who want to follow the hotel’s recipe are advised to select beef ribs that are neatly cut at the supermarket. For a faster cooking process, home cooks may also use a pressure cooker for approximately 30 minutes.

Another tip is to add sweet soya sauce or sugar, as well as other forms of seasoning near the end of the cooking session to have better control over the taste of the dish. (kes)

Read also: Ramadhan recipe: The Westin Jakarta’s ‘nasi bakar’

Ingredients

  • 1 kg beef ribs
  • 1.5 liter water
  • 2 cm galangal, smashed
  • 2 lemongrass stems, smashed
  • 2 salam leaves (Indonesian bay leaves)
  • 1 orange leaves
  • 2 kemangi (lemon basil) leaves
  • 2 red tomatoes
  • 2 tbsp. sweet soy sauce
  • Salt — as desired
  • ½ tsp pepper powder
  • Sugar — as desired
  • 2 tbsp. tamarind water (using eight tamarind fruits)
  • 2 tbsp. vegetable oil

Ground spices

  • 10 shallots
  • 7 garlic cloves
  • 4 red chilies
  • 5 bird’s eye chilies
  • 2 gingers
  • 2-cm turmeric, grilled

Method

  • Boil the beef ribs until the meat becomes tender and cooked. Cook for approximately 30-60 minutes or until the meat is 75 percent cooked; remove blood and other unwanted substances, drain the water, wash the ribs. Set aside.
  • Mix the ground spices in a blender.
  • Stir-fry the ground spices, lemongrass, salam leaves, orange leaves and galangal; add 1.5 liters of water.
  • Add the beef ribs; season with sweet soy sauce, tamarind water, salt, sugar and pepper powder.
  • Add tomatoes and kemangi leaves to the broth.
  • Finish and add a garnish as desired.

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