Cut the baby ribs (the fleshy center pieces of the chest ribs) into individual ribs. Simmer in plenty of mild salted water for 2 minutes, then drain and discard. Rinse the ribs, place them dry on a fresh tea towel and clean the pot.

For the hot marinade, wash, peel and cut the ginger and galangal into thin slices. Wash the fresh, red peppers, remove the stem, cut open lengthways, fold open, core and halve lengthways. Cut the halves diagonally into pieces approx. 5 mm wide. Wash the small, red chillies, cut across into thin rings, leave the grains and discard the stems.

Wash the leaves and use them whole. Wash the fresh lemongrass, remove the hard stalk at the bottom, remove the brown and withered leaves and only use the white to light green parts. Cut this into pieces approx. 8 cm long. Remove the outer, green leaves if necessary. Gently crush the lower half of the pieces with a hammer. The stem should remain intact.

Cap the garlic cloves at both ends, peel them and squeeze them with a garlic press. Mix together with the chicken stock, the shrimp paste and some of the coconut water to a thin paste. Put all ingredients in the cleaned saucepan, mix well and bring to a simmer with the lid on.

Heat the frying oil in a wok or deep fryer to 220 degrees. Fry the ribs in portions until light brown and immediately add to the saucepan with the marinade. Simmer for 45 minutes.

In the meantime, remove the leaves from the frisee salad, sort, wash and place on the serving plates. Wash, peel and slice the radish and carrots crosswise with the corrugated plane. Separate the broccoli florets from the stem with about 3 cm of stalk. Blanch the slices in boiling salted water for 2 minutes and the broccoli florets for 3 minutes, rinse in cold water and keep them ready in the colander.

Take the corn kernels with 4 tablespoons of the brine from the can and place in a smaller saucepan. Add the butter and bring to a simmer. Mix rice wine and tapioca flour and add to the corn kernels. Bring to the boil and season with salt and white pepper. Mix in a pinch of mace. Keep the mixture warm.

Remove the ribs from the marinade and place in an ovenproof dish or bowl. Finely puree the firm vegetable parts from the marinade with 100g marinade in the blender and mix in the ingredients for the BBQ. Bring to the boil briefly and drizzle over the ribs. Briefly bake the ribs in the oven on top heat.

Mix the ingredients for the vegetables from bis tapioca flour in a casserole and heat. Pull the vegetables separately through the sauce and arrange on the serving plates. Add the corn kernels and ribs, garnish, serve and enjoy.