Sparerib Soup Bali

Ingredients for 2 servings:

• 350 g spare ribs
• 600 g water
• 4 g meat broth
• 1 tbsp soy sauce (Kecap Tim Ikan, see my recipes)
• 1 tsp sugar
• 2 tbsp celery, fresh or frozen
• 20 g ginger, fresh or frozen
• 3 tbsp palm oil, premium
• 1 m.-sized carrot(s)
• 2 small potatoes
• 3 m.-sized garlic cloves, fresh
• 1 pepper, red, long
• 6 runner beans
• 1 spring onion(s)
• 2 tsp fried onions

Instructions

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

Recipe from Bali, Indonesia. Original title: Sup Babi Berbalung.

Bring the water to a boil in a 2-liter pot, add the meat broth, Kecap Tim Ikan, sugar, pork ribs, and celery stalks, and simmer with the lid on for 50 minutes. In the meantime, clean and finely chop the vegetables. De-cap the garlic at both ends, peel, and roughly chop. Wash, peel, and thinly slice the fresh ginger, and finely chop it in a food processor (Moulinex). Weigh the frozen goods and thaw them. Heat the palm oil in a pot and sauté the carrots, potatoes, and peppers. Deglaze with the broth. Add the pork ribs and ginger. Discard the cooked celery stalks. Simmer with the lid on for 15 minutes. Add the green beans and the white parts of the spring onion, and simmer for another 3 minutes. Then add the green parts of the spring onion, stir, garnish, and serve hot.