Beef Rib Bakso Soup with Taichan Chili Sauce
Ingredients
- 500 grams fatty beef ribs
- 2 liters water
- Salt to taste
- 1 teaspoon granulated sugar
- 1 teaspoon ground pepper
- Beef bouillon powder to taste
- 1 small onion (leave whole)
Ground spices
- 3 tablespoons fried garlic
- 3 tablespoons fried shallots
Garnishes
- Sliced green onions and celery
- Fried shallots
Sambal components
- 10 bird's eye chilies
- 2 cloves garlic
- 2 shallots
- Salt to taste
- Sugar to taste
- Ground pepper to taste
- Seasoning to taste
- 1 teaspoon lime juice
- 50 ml broth or water
- Oil for sautéing to taste
Preparation
Boil the ribs until boiling, then discard the water
Boil the ribs again with fresh water
Add the ground spices, onion, salt, sugar, pepper, and beef bouillon, stir well. The onion helps keep the soup clear
Once ribs are tender, add meatballs and cook until done, taste and adjust seasoning
Serve with garnishes
Taichan sambal
Boil chilies, garlic, and shallots until slightly soft, drain, then coarsely grind
Sauté the mixture, season with sugar, salt, seasoning, and ground pepper, stir well
Add broth or water and cook until thickened
Turn off heat, add lime juice, and stir well
Finished
