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Iga Bumbu Bali: Beef Ribs with “Balinese” seasoning

Iga Bumbu Bali: Beef Ribs with ‘Balinese’ seasoning

  • Author: Nunuk Sri Rahayu
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 3 1x
  • Category: Beef & Lamb
  • Method: Boiling
  • Cuisine: Indonesian
  • Diet: Halal


Iga bumbu Bali is a dish of beef ribs, cooked with Javanese seasoning that pretends to be Balinese. It’s a delicious Javanese interpretation of Balinese food, with fresh herbs and spices.


  • 500 gr beef ribs, washed thoroughly
  • 2 chilies, big red, chopped
  • 8 shallots, peeled, chopped
  • 3 cloves garlic, peeled, chopped
  • 3 candlenuts, chopped
  • 2 cm ginger, peeled, chopped
  • 1 lemongrass, bruised, knotted
  • 2 kaffir lime leaves
  • Salt to taste
  • 1 tbsp sweet soy sauce (optional)
  • Pinch of sugar (optional)
  • 2 tbsp cooking oil
  • 5 whole chilies, bird’s eye (optional)
  • 500 ml water


  1. Blend into fine paste: big red chilies, shallots, garlic, ginger and candlenuts.
  2. Heat the cooking oil over medium high heat.
  3. Sauté the spice paste, lemongrass and kaffir lime leaves until fragrant, around 4 minutes.

    sauté the spice paste

  4. Add the beef ribs and stir well.

    Add the beef ribs.

  5. Add water, salt, sugar, and sweet soy sauce, and bring to boil.

    bring to boil

  6. Once it boils: reduce the flame to medium heat and simmer the beef for around 45-50 minutes, until the beef is tender and the gravy has reduced and thickened. 
  7. 3 minutes before the cooking is done, add the whole bird’s eye chilies.
  8. Serve!

    Iga Bumbu Bali is ready


  • The beef ribs can be substituted with other proteins, but the cooking time needs to be adjusted accordingly. 

Keywords: Javanese, candlenuts, non-spicy, one-pot meals