Iga Senyet with Spicy Peanut Sauce

Ingredients

• 2 lbs (900g) pork ribs 2 lbs (900g) pork ribs
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 stalks lemongrass, white part only, finely chopped 2 stalks lemongrass, white part only, finely chopped
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sweet soy sauce (kecap manis) 1 tablespoon sweet soy sauce (kecap manis)
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• For the Spicy Peanut Sauce: For the Spicy Peanut Sauce:
• 1 cup (240ml) roasted peanuts, unsalted 1 cup (240ml) roasted peanuts, unsalted
• 2-3 red chili peppers, seeded and chopped 2-3 red chili peppers, seeded and chopped
• 2 cloves garlic 2 cloves garlic
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon sweet soy sauce (kecap manis) 1 tablespoon sweet soy sauce (kecap manis)
• 1 tablespoon palm sugar or brown sugar 1 tablespoon palm sugar or brown sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• For serving: For serving:
• Steamed rice Steamed rice
• Fresh cucumber and tomato slices Fresh cucumber and tomato slices

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 30g (Saturated Fat: 7g)
• Carbohydrates: 10g (Sugar: 5g)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, grated ginger, chopped lemongrass, soy sauce, sweet soy sauce, vegetable oil, ground coriander, ground cumin, turmeric powder, salt, and black pepper. Mix well to create a marinade.
2. 2.
   Place the pork ribs in a large ziplock bag or a shallow dish. Pour the marinade over the ribs, ensuring they are evenly coated. Marinate in the refrigerator for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the ribs from the marinade and shake off any excess. Grill the ribs for about 15-20 minutes per side, or until they are cooked through and slightly charred. Baste with the remaining marinade during grilling for extra flavor.
5. 5.
   While the ribs are grilling, prepare the spicy peanut sauce. In a blender or food processor, combine the roasted peanuts, red chili peppers, garlic, tamarind paste, sweet soy sauce, palm sugar, salt, and water. Blend until smooth and creamy.
6. 6.
   Transfer the peanut sauce to a serving bowl.
7. 7.
   Once the ribs are cooked, remove them from the grill and let them rest for a few minutes. Slice the ribs into individual pieces.
8. 8.
   Serve the grilled ribs with steamed rice, fresh cucumber and tomato slices, and a generous drizzle of the spicy peanut sauce.

Treat your ingredients with care...

• Lemongrass — To release its flavor, bruise the lemongrass stalks by lightly pounding them with a rolling pin before chopping.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.
• Sweet soy sauce (kecap manis) — If you don't have sweet soy sauce, you can make a substitute by combining regular soy sauce with brown sugar or honey.

Tips & Tricks

• For extra tenderness, you can parboil the ribs for 10 minutes before marinating and grilling them.
• If you prefer a milder spice level, reduce the number of chili peppers in the peanut sauce.
• To save time, you can prepare the marinade and peanut sauce in advance and refrigerate them until ready to use.
• If you don't have a grill, you can also cook the ribs in the oven at 180°C (350°F) for about 1 hour, turning them halfway through.

Serving advice

Serve the Iga Senyet with steamed rice, fresh cucumber and tomato slices, and a generous drizzle of the spicy peanut sauce. Garnish with chopped cilantro or spring onions for added freshness.

Presentation advice

Arrange the sliced ribs on a platter, drizzle the peanut sauce over them, and sprinkle some crushed peanuts on top for an appealing presentation. Serve the side dishes in separate bowls or on the side of the platter for a visually pleasing spread.