Baby ribs in spicy mango sauce with vegetables

Ingredients for 2 servings:

• 600 spareribs (baby ribs), frozen
• 1 tsp, leveled salt
• 1 egg white, size M
• 1 tbsp, heaped cornstarch
• 1 ½ liters of frying oil
• 1 Pepper, red, long, mild
• 4 snake beans
• 4 m.-large tomato(s), oblong
• 1 mango(s), approx. 450 g
• 35 medicinal beans (kacang kapri), halves, alternatively large peanuts
• 4 Kailan (Chinese broccoli), approx. 20 cm
• 120 g mango pulp
• 2 tsp, whipped sauce (hot bean sauce)
• 4 tbsp rice wine, dark, spicy-mild
• n. B. Salt
• 1 tsp white sesame seeds
• 1 tsp black cumin seeds
• 2 tsp Aceto balsamico traditionale

Instructions

Working time approx. 40 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

A festive side dish of the 8 delicacies. Recipe from modern Balinese cuisine in Indonesia.

Separate the baby ribs into individual pieces between the bones. Mix the remaining ingredients for the marinade – except for the oil – until smooth and marinate the pieces for 20 minutes. In the meantime, quarter the washed peppers lengthwise, starting about 1.5 cm below the stem. Remove seeds and membranes. Carefully halve each quarter lengthwise. Let them soak in cold water until they bloom. Wash and trim the runner beans, and cut them crosswise into approximately 3 cm long pieces. Blanch them in boiling, lightly salted water for 2 minutes and set aside. Use the blanching water for the kailan (see below). Trim the tops of the washed tomatoes slightly to ensure they stand securely. From the bottom, make four crosswise incisions 80% of the way through and use a small knife to separate the eighths from the inner core. Bend the petals slightly outwards. Wash the mango, trim both ends, peel, and fillet the flesh from the core. Cut two strips, approximately 2.5 cm wide, lengthwise from the center of each large fillet. Cut 8 times into each strip so that it can be bent open. Place in the serving bowls, bend open, and secure with broad bean halves in the cut ends. Use the remaining flesh for the sauce. Wash the kailan, trim the stalks to about 2 cm, and peel them. Important: Blanch for 3 minutes just before serving. For the sauce, place the mango flesh, hot bean sauce, and rice wine in a blender and puree at full speed. Season the sauce with salt. Heat the frying oil in a wok to 180 degrees Celsius. Add the drained baby ribs and fry at 170 degrees Celsius until light brown. Remove from the oil, drain well, and steam in a bowl for 15 minutes. Final steps: Mix the juices in the bowl into the sauce and heat the sauce through. Blanch the kailan for 3 minutes until al dente. Serve: Place the kailan lengthwise on both sides of the serving bowls. Arrange the runner beans, tomatoes, and peppers as shown. Place the baby ribs in the center and drizzle with the sauce. Finally, drizzle the balsamic vinegar over the tomatoes and sprinkle the sauce with sesame and black cumin seeds.