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
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
1/4-1/2 c. salt
chicken bullion (optional)
1c diced red onion or shallot
½ – 1c sweet chili (anaheims or bell peppers)
juice of 1 lime
½ – 1c chopped green onions
15-20 tiny, spicy chilis
1c. chopped lemon basil
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.