Betawi Beef Ribs Soup

Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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Serves: 8

1 kilogram beef ribs
2 liter water
3 tablespoon oil
6 kaffir lime leaves
3 bay leaves
3 lemongrass, bruised and knotted
2 inch cinnamon stick
1 inch galangal, bruised
500 ml/16 oz. coconut milk
Grind the following into spice paste
125 gram/4 oz shallot
5 cloves garlic
6 red anaheim/serrano chilies
6 candlenuts
2 inch turmeric
1 tablespoon salt
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon white peppercorns

Garnish and accompaniments
2 tomatoes, cut into small pieces
2 scallions, thinly sliced
2 limes, cut into wedges
melinjo crackers
sweet soy sauce

Boil together beef ribs and water in a soup pot, remove scum as needed.
Heat oil in a frying pan and fry spice paste, lime leaves, bay leaves, lemongrass, cinnamon stick, and galangal until fragrant, about 5 minutes. Transfer into the soup pot. Reduce heat, cover the pot, and simmer until the meat has become tender, about 2 hours.
Pour in the coconut milk, mix well, and bring to a boil. Adjust salt as needed, and turn off the heat.
Transfer to serving bowls, and serve with the garnish and accompaniments.