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Ingredients

• 15-pound short rib, bone-in cut 1 1/2 inches long
• Turmeric Paste:
• 0.6 ounces dried chili- soaked in warm water
• 0.8 ounces Thai chili, sliced no stems
• 1.1 ounces galangal, sliced
• 2.4 ounces young ginger, sliced
• 1 ounces tumeric root, sliced
• 12 ounces lemongrass, cleaned and sliced
• Shallot Paste:
• 7 ounces shallots, peeled and rough chopped
• 7 ounces garlic, peeled and rough chopped
• 3 ounces palm sugar, chopped
• Braise:
• 5 cups coconut milk
• 6 slices of assam skin*—washed
• 1/4 cup kosher salt
• 13 ounces of kerisik
• Gula Jawa Syrup:
• 1/4 cup Gula Jawa (a type of palm sugar)
• 1/4 cup water
• Garnish:
• 10 Kaffir lime leaves, very thinly slices lengthwise
• 3 limes, cut into wedges
• 4 cups cooked coconut rice (method follows)

• This sour-tasting, apple sized, yellow fruit, native to Malaysia, is rarely eaten raw. Instead, it is thinly sliced—skin, core, seeds, and all—then left to dry in the sun. The leathery dried slices are about 2 inches wide, brown

Description

Serious Eats