Iga Pedas Taoco - sweet and spicy fried beef

Ingredients

• 1000 gbeef ribs
• 2Indonesian salam leaves
• 2 cmginger
• 1500 mlwater
• 4 clovesgarlic
• 7shallots
• 6red chillies
• 45 ml (3 tbsp)taoco (fermented soybean paste)
• 15 ml (1 tbsp)kecap manis
• 1.25 ml (¼ tsp)salt
• 1.25 ml (¼ tsp)pepper
• 2.5 ml (½ tsp)palm sugar
• 30 ml (2 tbsp)oil

Instructions

1. 1

   Prepare the aromatics

   Thinly slice the garlic, finely chop the shallots and cut the chillies into slanting rings.

2. 2

   Simmer the ribs

   Put the water, beef ribs, salam leaves and ginger in a pan. Bring to a simmer and cook for 10 minutes.

3. 3

   Reserve the broth

   Lift the meat out of the pan and leave 500 ml of broth behind.

4. 4

   Fry the aromatics

   Heat the oil in a pan and fry the garlic, shallots and chillies for 4 minutes.

5. 5

   Add the taoco

   Stir in the taoco until it is well mixed with the aromatics.

6. 6

   Cook the ribs

   Add the meat and stir to combine. Add the kecap manis, salt, pepper, palm sugar and reserved broth, then cook gently until the meat is done.

What is Iga Pedas Taoco?

Iga means ribs in Indonesian, while pedas refers to a spicy flavour; taoco is a fermented soybean paste used in Indonesian cooking. This dish brings together savoury, sweet and chilli heat in a gently simmered rib dish.

The method starts by simmering the ribs with ginger and salam leaves, then builds a sauce from fried aromatics, taoco and kecap manis. That two-stage cooking gives the broth and seasonings time to flavour the meat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The beef ribs provide most of the protein and fat, while the kecap manis and palm sugar contribute carbohydrates. Serve a portion with rice and vegetables, adjusting the rice to suit your appetite and adding vegetables for freshness.

The key ingredients

Taoco: This salty, fermented paste provides much of the dish’s savoury depth. Stir it into the fried aromatics so it spreads through the sauce.

Kecap manis: The thick, sweet Indonesian soy sauce balances the taoco and chillies. Add it with the reserved broth so it can coat the ribs as they cook.

Salam leaves: These Indonesian leaves bring a distinctive aromatic note. They simmer with the meat at the start, then remain in the broth as the dish cooks.

Build flavour in stages

Initial simmer: The ribs cook with ginger and salam leaves for 10 minutes before being removed. Keep 500 ml of the broth for the later cooking stage.

Fried aromatics: Give the garlic, shallots and chillies the full 4 minutes in the oil, stirring so they cook evenly. Mix in the taoco before returning the meat to the pan.

How to judge doneness

The recipe gives no fixed time for the final gentle cook, so use the ribs as your guide rather than relying on the clock. They are ready when the meat is cooked through and tender to your liking.

Keep the pan at a gentle simmer, not a hard boil. If the sauce reduces before the ribs are ready, lower the heat and keep a close eye on the pan.

Getting the sauce right

The reserved broth loosens the seasoning and carries it around the ribs. Add the specified 500 ml, then let the sauce cook gently with the kecap manis, palm sugar and taoco.

Taoco and kecap manis can both be assertive, so taste the sauce as it cooks and avoid adding extra salt until you know it needs it. The chillies provide the heat, while the palm sugar rounds out the savoury flavours.

What to serve with the ribs

Serve the ribs with steamed rice to soak up the sweet, spicy sauce. A simple side of greens or lightly cooked vegetables adds freshness and contrast.

Spoon some sauce over each portion, and include a little of the cooked aromatics. If you prefer less heat, serve the chillies mainly as part of the sauce rather than piling them onto each plate.

Recipe notes & tips

• Keep the reserved 500 ml of broth for the final simmer.
• Slice the garlic thinly so it fries evenly with the shallots and chillies.
• Stir the taoco into the aromatics before adding the ribs.
• Cook the ribs gently during the final stage to avoid boiling the sauce hard.
• Taste the sauce before adding any extra salt, as taoco is already savoury.

Variations

• Milder heat: Use fewer chillies while keeping the other ingredients unchanged.
• More ginger: Add a little extra ginger for a sharper aromatic note.
• Extra vegetables: Serve with lightly cooked greens alongside the ribs.
• Saucy serving: Keep the pan covered loosely while simmering to retain more broth.
• Rice pairing: Serve over steamed rice to catch the sauce.

Common mistakes to avoid

• Discarding the broth: Reserve 500 ml after removing the meat, as it is needed for the final cook.
• High heat at the end: A hard boil can make the sauce reduce too quickly; keep it at a gentle simmer.
• Uneven aromatics: Cut the garlic, shallots and chillies as directed so they cook more evenly.
• Adding salt too soon: Taoco is salty, so taste the finished sauce before seasoning further.
• Rushing the ribs: Cook until the meat is done rather than assuming the initial 10-minute simmer is enough.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat gently in a pan until piping hot throughout, adding a splash of water if the sauce has thickened; freeze for up to 2–3 months if needed.

Frequently asked questions