Recipe Ingredient
- 1 kg spare ribs, chopped into bite-sized pieces
- 500ml thin coconut milk
- 250ml thick coconut milk
- 4-5 tbsp oil
- Spices (A) - ground and combined:
- 10 shallots
- 3 cloves garlic
- 3cm piece ginger
- 6 bird's eye chillies
- 2 tbsp chilli paste
- 2 tbsp meat curry powder
- 1 tbsp coriander powder
- 1/2 tsp fennel powder
- 1 tsp cumin powder
- 3 candlenuts
- 1 tsp belacan stock granules
- Spices (B):
- 3 stalks curry leaves
- 1 wild ginger bud, finely chopped
- 3 stalks polygonum leaves
- 8 cardamoms, split open and use seeds only
- 2 star anise
- 6 cloves
- 5cm piece cinnamon stick
- Seasoning:
- 1½ tsp salt or to taste
- 1½ tbsp sugar or to taste
- 1 tsp chicken stock granules
Instructions
- Heat oil in a pot and fry (A) and (B) until fragrant and oil rises. Add spare-ribs and a little thin coconut milk. Stir-fry until meat is well coated with spices.
- Add remaining thin coconut milk and bring to a simmer. Cook until meat is almost tender.
- Put in thick coconut milk and seasoning. Continue to cook over a gentle heat until gravy is thick.
