Carnivores’ Cravings : Iga Bakar Madu

Download the Recipe as PDF

Calling all carnivores! Head Chef Rio Hadipuryanto from Karma Salak resort is revealing another one of his Indonesian specialities. This week’s recipe Iga bakar madu (grilled honey short ribs) is served with Asian coleslaw.

Ingredients

  • 1 kg
  • 1 ltr
  • 150 gr
  • 50 gr
  • 50 gr
  • 150 gr
  • 30 gr
  • 30 gr
  • 300 gr
  • 200 gr

Ingredients Asian Coleslaw

  • 100 gr
  • 100 gr
  • 100 gr
  • 50 gr
  • 30 gr

Cooking method

  1. Marinate the short ribs with all the rub and leave to absorb  for around fifteen minutes.
  2. Simmer all the marinated short ribs for around 4-5 hours or until tender. Make sure you have enough water to cover the short ribs.
  3. To create an Asian coleslaw, simply mix the grated vegetables with the dressing.
  4. For the dressing, simply blend the sweet chili sauce with the kaffir lime leaves.
  5. When the short ribs are ready transfer them to the grill.  6. Serve the short ribs with your asian coleslaw and steamed rice.

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