Braised Rib of Beef from Samarinda

Gang Asam

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By Sri Owen

Published 1994

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I haven’t come across anything in England similar to the cut of meat used for this dish. The nearest was in an American restaurant in Knightsbridge, where I once had a barbecue of short ribs. In Indonesia this short rib is called tulang iga. This recipe is for an everyday dish, loved by children and adults, who would naturally eat the ribs by hand with plenty of boiled rice. If your butcher or supermarket can supply you with short ribs, use these; otherwise I suggest using back rib or thin