XO baby ribs with Cap Cay on crispy noodles

Ingredients for 2 servings:

• 800 g pork ribs (baby ribs)
• 2 tbsp Sauce (Saus Teriyaki Lada Hitam) *
• 2 tsp XO sauce, medium hot
• 20 g papaya pulp, pureed, frozen
• 2 tsp baking powder
• 2 liters of frying oil
• 40 half carrots
• 800 g water
• 12 g chicken stock powder
• 1 cinnamon stick(s), approx. 8 cm
• 1 m.-large corn cobs, fresh
• 2 m.-large tomato(s), oblong
• 30 g onion(s), red, small
• 10 g garlic clove(s), fresh
• 20 g spice lily (aromatic ginger)
• 15 g fresh ginger
• 1 small chili pepper(s), green, fresh or frozen
• 1 Pepper, red, long, mild
• 60 g cauliflower
• 40 g bell pepper(s), green
• 50 g bell pepper(s), red
• 120 g Chinese egg noodles (round, oblong type)
• 6 g chicken stock powder
• 200 g water
• pasta water
• 50 g chicken stock
• 1 tsp, heaped tapioca flour
• 1 tbsp rice wine, dark, spicy-mild
• 1 tsp umami seasoning, red
• Marinade, the rest
• 80 g BBQ sauce
• 2 tbsp honey, light
• 3 tbsp sunflower oil
• 2 tbsp butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Spicy, tender pork baby ribs served with crunchy vegetables and deep-fried noodles. Recipe from Java, Indonesia.

Separate the baby ribs into individual ribs and score the meatless tops with a kitchen knife. Mix the remaining meat ingredients together and marinate the baby ribs in the refrigerator for 24 hours. Remove from the refrigerator the next day and let them warm to room temperature. Scrape the marinade off the ribs and use it for the baby rib sauce. Dry the ribs thoroughly with kitchen paper. Heat the frying oil to 210 degrees Celsius and brown the ribs in three batches for 30 seconds each. Allow the frying oil to return to temperature in between. Wash and peel a carrot and coarsely grate it. Bring the water to a boil, dissolve the chicken stock in it, add the ribs and grated corn, and simmer for 45 minutes. Meanwhile, cut off both ends of the corn on the cob, cut it in half, and simmer the halves in lightly salted water. Cut off the top ends of the washed tomatoes so that they stand upright. While standing, make four cross-shaped cuts from top to bottom, leaving about 1.5 cm free at the bottom. Separate the petals from the core and bend them outwards slightly. Sprinkle the insides with salt and pepper and place them on the serving plates. For the Cap Cay, wash and trim all of the ingredients that are not being peeled. Peel and roughly chop the onions and garlic cloves. Wash and peel the guacamole and ginger, and slice them crosswise into thin slices. Cut the chili crosswise into thin slices, leaving the seeds and discarding the stem. Halve the stemmed chili pepper lengthwise, remove the seeds and membranes, and cut the halves diagonally into pieces about 1 cm wide. Starting from the edge of the cauliflower, cut off the required number of small florets with about 2 cm of stem. Chop larger florets lengthwise to the size of your thumbnail. Cut a quarter of the bell peppers lengthwise, remove the stem, seeds, and white membranes. Halve the quarters lengthwise and cut diagonally into strips approximately 1 cm wide. For the noodles, dissolve the chicken stock in lukewarm water and let the noodles soak for 3 minutes. Remove from the broth, let them soften on a plate, and loosen slightly. Use the remaining broth for the Cap Cay sauce. Mix all the ingredients for the Cap Cay sauce until smooth and set aside. Heat the frying oil to 190 degrees Celsius. Fry the noodles in two batches in a sieve until crispy, but do not allow them to brown. Place the drained noodles on the serving plates. Mix all the ingredients for the baby rib sauce in a pot, bring to a simmer, and set the cooked ribs aside. To stir-fry, heat the sunflower oil in a wok until very hot. Add the onions, garlic cloves, lily of the valley, ginger, and chili, and stir-fry for 30 seconds. Then add the remaining vegetables and stir-fry for 3 minutes. Deglaze with the Cap Cay sauce and simmer for 1 minute over reduced heat. Pour the stir-fry mixture over the noodles, add the baby ribs and the sauce. Place the buttered corn cobs with their holders next to the tomatoes and serve.