Ingredients :-
1kg beef ribs, chopped into 4-cm pieces
2.5 litres water
½ cup oil
6 kaffir lime leaves, torn
3 stalks lemongrass, pounded
½ nutmeg, pounded
5 cloves
2 cardamoms
1 teaspoon sugar
2cm cinnamon
1 teaspoon vinegar
Spice paste (blended)
15 shallots
6 cloves garlic
1½cm ginger
3cm turmeric
1½ teaspoons pepper
3 tablspoons salt
To serve
Glass noodles, soaked in hot water to soften, then drained
Spring onions
Prawn crackers or keropok
Chilli paste (available at supermarkets)
1. Bring beef ribs in 1 litre water to a boil in a pot over medium-high fire. When boiling, remove beef ribs and add the remaining 1.5 litre water to stock. Bring to a boil again. Set aside.
2. Heat oil in a wok over medium fire. When hot, pat ribs dry and fry till golden brown, about 5 mins. Remove from pan.
3. In same pan, stir-fry spice paste, kaffir lime leaves, lemongrass, nutmeg, cloves, cardamoms, sugar, cinnamon and vinegar for 5 mins or till fragrant. Add beef stock. Lower fire and allow stock to simmer to a boil.
4. Add beef ribs. Cook for 1 hour or till meat is tender.
5. Place glass noodles in a bowl. Top with beef ribs and stock. Garnish with spring onions and serve with keropok and chilli paste on the side.
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