70 min. total time
Ingredients for 2 portions
| 500 | g | Babyribs |
| 2 | pcs | Spring onions |
| 4 | pcs | Garlic cloves (fresh) |
| 20 | g | Peppers (red, long, mild to medium hot) |
| 1 | stalk | Lemongrass (tdinly sliced, fresh or frozen) |
| 800 | g | Water |
| 16 | g | Seasoning (homemade) |
| 1 | l | Frying oil, fresh |
| 2 | leaves | Romaine lettuce |
| 1 | pcs | Peppers (red, long, mild) |
| 2 | pinches | Sesame seeds (white) |
Ingredients for tde sauce
| 6 | tbsp | BBQ sauce |
| 4 | tbsp | Brotd (from cooking) |
| 0.5 | tsp | Jalapeno pepper |
Preparation
- Start by separating the baby ribs into individual pieces. Wash and boil in plenty of salted water for 5 minutes. Drain and rinse.
- In the meantime, finely chop spring onions, garlic cloves, and chili peppers. Peel the fresh ginger and slice thinly across the fibers. Slice the white and white-green part of the lemongrass into thin slices.
- Bring the water to a boil and dissolve the soup seasoning in it. Add the baby ribs and vegetables to the boiling water and cook for 30 minutes. Dry the baby ribs on kitchen paper. Strain the soup and reserve 1/2 cup for the sauce.
- Meanwhile, mix the BBQ sauce, soup (from cooking), and jalapeno pepper for the sauce and heat.
- Heat the frying oil to 190 degrees. Add the baby ribs and fry until golden brown, then drain well.
- For garnishing, wash the salad leaves and spread them out in a serving dish. Cut the chili peppers open, remove seeds and membranes, and slice diagonally into thin strips. Place the baby ribs on top, drizzle the sauce over them, garnish with chili pepper strips, sesame seeds, and optionally with flowers and leaves. Serve as a side dish and enjoy.
Nutrition score
425
19,51 g
47,50 g
9,33 g
70 min. total time | 70 min. preparation time |
