Bali Cooking Lesson 1: Qua Asam AKA Slow Cooked Ribs in Broth

25 Mar

Here is one of the many gems I collected during my kitchen time with Oka:

Qua Asam (“Bitter/Sour Soup”) or Slow Cooked Ribs in Broth
in the style of Puri Duwur Abing

by Cok Oka

Ingredients:

We cut the bottom inch off, then cut the top green bits off - about 1/4 of what is shown here. Then we sliced the remainder into three inch pieces and smashed them.

3.5 kilos (7#;s) of ribs cut to single serve pieces (no more than 3”) and rinsed
3-4 ginger root pieces about the size of a golf ball
8-10 lemongrass stalks
black pepper
1/4-1/2 c. salt
chicken bullion (optional)
1c diced red onion or shallot
½ – 1c sweet chili (anaheims or bell peppers)
8 tomatoes
juice of 1 lime
½ – 1c chopped green onions
15-20 tiny, spicy chilis
1c. chopped lemon basil

  • These are the type of sweet chilis used in Bali. If you're sensitive, then yes they are a tiny bit spicy - maybe a bit like an onion can be spicy. I think the best American substitute is probably Anaheim peppers.

    Bring a pot of water to a boil (enough to cover the ribs).

  • Once boiling, add the ribs and cook at a gentle boil for 30 minutes, skimming residue as it appears on the surface of the water.

  • Remove from heat and rinse ribs three times in cold water. Set aside.

  • Refill pot with water

  • Smash ginger and lemongrass and add to water. Add salt and pepper to taste. Add bullion if you wish.

  • Add ribs and bring water to a boil.

  • Add red onion/shallots, sweet chilis, tomatoes, lime juice, and green onions.

  • Simmer. After 1 hour, add spicy chilis and lemon basil.

  • Simmer one more hour, or to taste.

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Photo credit links: lemongrass, sweet chili peppers.

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