Meat & Bone, (Spare Ribs), Soup ala Palembang

Written by on June 13, 2012 in Sumatra Culinary with 0 Comments

Meat & Bone (Spare Ribs) Soup ala Palembang



  1. 1 kg beef meat with bones ( spare rib)
  2. 1 stem lemon grass, outer leave discard, bruished
  3. 2 salam leaves or bay leaves
  4. 2 cm or 1 tbsp ginger, bruished or sliced
  5. 2 cm or 1 tbsp galangale, bruished or sliced
  6. 1 tomato, quartered
  7. 3 large red / green chillies, de-seeded, halved
  8. 5 small red chillies / bird chillies (optional)
  9. a handfull of sweet basil / kemangi
  10. 3 tbsp tamarind water ( 1 tsp tamarind dissolved in 3 tbsp water)
  11. 1 tbsp indonesian sweet soya sauce / kecap manis
  12. 1 tsp palm sugar
  13. salt to taste
  14. sugar to taste
  15. 1.5 Lt water

Spice Paste:

  1. 2 large red chillies, de-seeded, chopped
  2. 5 shalllots, chopped
  3. 3 cloves garlic, chopped

Manggo Sambal (if preferrec):

  1. 2 tbsp chopped young manggo / ananas, 3 small chillies
  2. a thin slice of roasted shrimp paste / terasi, palm sugar & salt to taste

Meat & Bone (Spare Ribs) Soup ala Palembang

Place of origin: Palembang City – South Sumatra

Source: Liza Dewanti, my best friend as well as ex colleague in Batam

A small note…

Meat & Bone (Spare Ribs) Soup is a one of the specialty dish of Palembang, a capital city of South Sumatera Province. But in nowdays you can find this dish almost everywhere across the country. I’ve came acrossed this dish about seven years ago when I was still working in one of multinational company in Batam Island – Indonesia. As I remember once I’ve had it with friends as a late lunch during our tremendeous workload day. It was really good choice though ;-). It tastes really superb, just a perfect combination between sweet, sour and spicy 😉 Thx and credit goes to Liza for sharing this recipe.


  1. Put all ingredients for the paste in a blender or food processor and blend until smooth.
  2. (If necessery add a little bit water to help the blending process).
  3. Pour in 1.5 liter water in a deep saucepan, cover the pan and bring to boil.
  4. Adjust the heat into medium, *** add the beef meat / spare rib and cook until half cooked.
  5. (If necessary skim off and discard the fat that floats to the water surface).
  6. Add the paste, lemon grass, salam leaves, ginger, galangale and bring the whole mix to boil again.
  7. Consecutively add the chilies, kecap manis, brown sugar and tamarind water.
  8. Adjust the seasoning, add the salt and sugar to taste until it tastes sour, sweet and spicy.
  9. (If preferred you can add 1 tsp broth powder).
  10. Add the sliced tomatoes and sweet basil. Lift.
  11. Serve with rice and manggo / ananas sambal ( if preffered).
  12. Manggo/ Ananas sambal:
  13. Grind the chillies, roasted shrimp paste and salt in a mortar until smooth.
  14. Add the chopped young manggo / ananas on it. Ready to serve.
  1. *** Add the meat into boiled water then cook on the medium heat to preserve it’s best taste.

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