Sup Iga

Spare ribs simmered in a clear, aromatic broth spiced with nutmeg, cloves, and celery leaves.

Ingredients

• 1 kg whole mackerel
• 300g compressed rice cakes (lontong)
• 2 tsp sliced lemongrass
• 1/2 tsp palm sugar
• 2 tbsp coconut oil
• 1 cup cherry tomatoes, sliced
• a handful of fresh kaffir lime leaves, chopped
• a drizzle of roasted peanuts
• 1 cup water
• 1 1/2 tsp coriander seeds
• 2 chayote, chopped
• sambal, to taste

Instructions

1. 1

   Heat coconut oil in a large pot over medium heat and cook the grated fresh ginger and sliced shallots gently until soft and fragrant.

2. 2

   Stir in the ground turmeric and coriander seeds, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the firm tofu and cabbage, stirring well to coat everything in the spiced base.

4. 4

   Pour in the water, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the firm tofu is tender, about 2 hrs.

6. 6

   Stir in the rice noodles and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the lime wedges and adjust the seasoning to taste.

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