After reading that this dish was voted one of the 50 best dishes in the world by CNN Travel, we knew that we had to make some for the Malaysia party!
We thought it would be fun to use bone-in beef short ribs to make a better finger food. This dish required a trip to the spice shop for a fresh supply of star anise, thai chilies, cardamom pods, and cloves.
Start by rough chopping the shallots, lemongrass, chilies, garlic, ginger, and galangal. I always keep a tube of minced ginger and lemongrass in the refrigerator to make life easier! No worries if can’t find galangal in your local Asian market, we forgot to add it and the recipe came out delicious! Oops!
Heat some oil an oven-safe large pot on the stove and add the spice mix with the cinnamon stick, cloves, star anise, and cardamom. Stir until fragrant and then add the short ribs and brown on all sides.
I can never find tamarind or tamarind juice, but I do have tamarind paste that I found in the Asia section of my local grocery store. I’ve been using it in place of tamarind or as tamarind juice with a little water for years and it adds the flavor very nicely. A true Malaysian chef would probably be outraged by my substitutions and absent mindedness!
Add the remaining ingredients, stir to coat and pop that baby in a 325º oven for at least 2 hours. We pulled it out and flipped them halfway though. They smell even better than they looked!
You could prepare some rice for serving if that’s your style, otherwise grab a rib and enjoy! W’ve read on a few sites that this dish tastes even better when rested overnight.
• 5 shallots
• 1 inch galangal
• 3 lemongrass (white part only)
• 5 cloves garlic
• 1 inch ginger
• 10-12 dried chilies (soaked in warm water and seeded)
• 3 pounds beef short ribs
• 5 tablespoons cooking oil
• 1 cinnamon stick (about 2-inch long)
• 3 cloves
• 4 star anise
• 4 cardamom pods
• 1 lemongrass (cut into 4-inch length and pounded)
• 1 cup thick coconut milk
• 1 cup water
• 2 teaspoons tamarind paste
• 6 thinly slice kaffir lime leaves
• 1/2 cup toasted coconut
• 1 tablespoon palm or brown sugar
• Salt to taste
1. Chop the frst 5 ingredients and then blend it in a food processor until fine.
2. Heat the oil in an oven-safe pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
3. Add the beef and the pounded lemongrass. Brown the beef ribs on all sides.
4. Add the coconut milk, water, and tamarind paste.
5. Top with lime leaves, toasted coconut, sugar, and toss gently to coat the ribs.
6. Cover and place pot in 325 oven about 2 hours, rotating meat halfway through cooking
7. Remove from oven and let cool before serving!