Fiery Balinese spare ribs soup with vegetables – Soup Iga babi sayuran pedas

Ingredients for 2 servings:

• 500 g spare ribs, meaty
• 2 small red chili peppers
• 20 g ginger, fresh or frozen
• 16 g chicken stock powder, granulated
• 1 ½ liters of water
• 1 small potato(s), waxy
• 2 tbsp celery, stalks only, fresh or frozen
• 30 g lentils, green, dried
• 1 small carrot(s)
• 1 spring onion(s)
• 6 green runner beans
• 1 m.-large tomato(s), fully ripe
• 1 Pepper, red, long, mild
• n. B. Salt and pepper, black, from the mill
• n. B. Celery leaves
• flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours 20 minutes; Total time approx. 3 hours 50 minutes

Cut the spare ribs into approximately 5 cm long pieces, wash them, and boil them in 1.5 liters of water for about 5 minutes (see note 1). Wash the chili and cut it crosswise into thin rings. Leave the seeds and discard the stem. Wash, peel, and thinly slice the fresh ginger. Drain the water from the spare ribs and rinse them. Bring the water back to a boil, add the spare ribs, the prepared ingredients, and the chicken stock. Cover and simmer for 3 hours (see note 2). Meanwhile, wash and peel the potatoes, cut them in half lengthwise, then halve each half again lengthwise and cut them into thirds crosswise. Weigh and wash the green lentils. Wash, peel, and cut the carrot into approximately 3 mm thick slices. Cut the white part of the spring onion diagonally into approximately 3 cm long pieces. Cut the green part into thin rings and keep them separate. Wash the green beans, trim both ends, remove any strings, and quarter them crosswise. Peel the tomatoes, quarter them, and deseed them, then halve the quarters crosswise. Remove the stems from the peppers, wash them, halve them lengthwise, deseed them, and cut them crosswise into thin strips. Wash the fresh celery, shake them dry, pick off the leaves, and cut the stalks crosswise into approximately 3 mm wide rolls. Freeze any unused leaves and stalks. After 3 hours, strain the soup, reserving the stock. Return the stock to the pot. Bring the soup back to a simmer and add the potatoes and celery stalks. After 10 minutes, add the carrots and white spring onions. Five minutes later, add the tomato pieces, beans, and spare ribs to the soup. After five minutes, remove the soup from the heat and season with salt and black pepper. Divide among serving plates, garnish as desired, and serve warm. Served with a portion of white rice, it makes a complete main meal. Notes: 1) Washing and pre-cooking the spare ribs prevents the brown foam that otherwise forms during cooking. 2) Indonesians prefer very soft and juicy meat that can be easily scraped off the bone with a spoon. The long cooking time is also necessary because the meat is sold freshly slaughtered and not aged, as is the case in Germany, for example. After 2 hours of cooking, it is still quite tough.