|Massaman spare ribs|
|Galangal, smashed cut into 1-inch piece||30 g|
|Lemongrass, smashed cut into 1-inch piece||30 g|
|Kaffir lime leaves deveined||5|
|Black pepper corn||1 tsp|
|Spare ribs||500 g|
|Palm sugar||1/2 cup|
|Exotic Food Tamarind paste||3 tbsp|
|Exotic Food Massaman Curry paste||1/2 cup|
|Exotic Food Fish sauce||1/2 cup|
|Peanut, ground||1/2 cup|
1. Add galangal, lemongrass, kaffir lime leaves, black pepper corn, salt,
spare ribs and water to a large pot. Bring to a boil, reduce heat to low
then simmer for 2 hours.
2. Make sauce by melting palm sugar in saucepan on low heat.
Add tamarind paste and massaman curry paste and stir to combine.
Season with salt and fish sauce
3. Once the ribs are tender, remove from pot to baking tray and
pour sauce over the ribs. Sprinkle with ground peanut
4. Put the ribs under broiler for 5-8 minutes until the sauce is thicken
and crispy. Ready to serve.