Iga Bakar Dabu-Dabu

(Grilled Ribs with Dabu-Dabu Sauce)

INGREDIENTS

Green Sauce

• 200g boneless beef short ribs • 60g shallots

• 30g garlic

• 15g coriander seeds

• 30g lemongrass

• 5g kaffir lime leaves

• 5g turmeric powder

• 1 star anise

• ½ stick cinnamon

• 60ml sweet soya sauce

• 30g green tomato

• 10g red chilli

• 15g red onion

• 20g torch ginger flower

• 120g lime

• 15ml EVOO

• 10g coriander leaves

• 60g chickpeas

• Salt and pepper to taste

METHOD

Marinade

1. Blend half the shallots, garlic, coriander seeds and turmeric powder to make a paste. Rub well into short rib then season with salt and pepper. Refrigerate overnight 2. Braise short rib in water with lemongrass, kaffir lime leaves, star anise, cinnamon stick and cook over a low heat for about 3 hours.

3. When cooked, remove from stock and rest

beef.

4. Reduce the stock, then add sweet soya

sauce. Set aside.

5. Use this to glaze the beef when grilling it.

Salsa

1. Finely dice green tomato, shallots, red onion, red chili and ginger torch flower to create a brunoise.

2. Place all ingredients in a mixing bowl, toss with olive oil, lime juice and zest. Finish with chopped coriander and salt and pepper to taste.

3. Place the chickpeas in a small saucepan, add vegetable trimmings, cook until soft. Purée and set aside.

TO SERVE

1. Grill the short ribs over charcoal, or BBQ if preferred, brushing with soya glaze until caramelized and sticky.

2. Plate on sweetcorn and top with salsa.

SERVES 1