Iga penyet facts for kids
Iga penyet, "squeezed" beef spare ribs in sambal
|
|
| Course | Main course |
|---|---|
| Place of origin | Indonesia |
| Region or state | Surabaya, East Java |
| Serving temperature | Hot |
| Main ingredients | "Squeezed" beef ribs served with sambal |
Iga penyet is a super tasty dish from Indonesia. It's made with fried beef spare ribs that are "squeezed" with a spicy sauce called sambal. This dish comes from East Java, especially the city of Surabaya. It has become very popular all over Indonesia. People usually eat it with fresh lalab vegetables and warm steamed rice.
Contents
What's in a Name? The Meaning of Iga Penyet
The name Iga penyet tells you exactly what this dish is all about! In the Indonesian language, iga means "ribs." The word penyet comes from the Javanese language and means "to squeeze" or "to press."
This "squeezing" part is very important. When the beef ribs are ready, they are pressed down into a special bowl called a mortar. This mortar is already filled with the spicy sambal sauce. The pressing helps the ribs soak up all the delicious, fiery flavor of the sambal.
How Iga Penyet is Made
Making Iga penyet starts with preparing the beef ribs. The ribs are often boiled first until they are tender. Then, they are usually fried until they are crispy and golden brown.
The most exciting part is the penyet step. A cook takes the hot, fried ribs and places them in a mortar. Then, they add a generous amount of fresh, spicy sambal. Using a tool called a pestle, they gently press and "squeeze" the ribs into the sambal. This makes sure every piece of meat is coated in the flavorful sauce.
Other "Penyet" Dishes to Try
The "penyet" method is so popular in Indonesia that it's used for many other dishes too! It's not just for beef ribs. You might find:
- Ayam penyet: This is "squeezed chicken." It's fried chicken that gets pressed into sambal.
- Empal penyet: This dish uses "squeezed" fried beef, often from a different cut than ribs.
These dishes are all about that amazing combination of tender meat and spicy, fresh sambal.
Serving Up Iga Penyet
Iga penyet is usually served hot. It's a main course, meaning it's the star of the meal! It almost always comes with a side of fluffy steamed rice. The rice helps to balance out the spicy kick of the sambal.
You'll also often find it served with fresh vegetables called lalab. These can include slices of cucumber, cabbage, or long beans. The cool, crisp vegetables are perfect for cooling your mouth after a bite of the spicy ribs.
