Karang binaci embi is a delicacy from the island of Madura, off the northeastern coast of Java. This succulent dish is prepared using the goat’s ribs as the main ingredient. Although it’s uncommon in many parts of the world, goat is one of the most common meats in Indonesia, and a lot of delicious dishes are prepared using goat meat.
Karang binaci embi is a tender stew simmered in a mix of spices, including chillies, ginger and white peppercorns. The heat, zest and aroma from the spices deliciously dress the meat and tone down the strong flavour of the goat. A few tablespoons of sweet soy sauce are also added to caramelise the dish and lend some sweetness to it. Karang binaci embi has an intense, robust flavour and is meant to be eaten with plenty of plain white rice.
As not everyone is fond of goat meat, karang binaci can be prepared using other meat as well, such as beef, buffalo or chicken. When this happens, the word embi (literally goat in Madurese) will then be substituted with the type of the meat used, e.g., karang binaci ayam for chicken.
In this recipe, we can use either goat or lamb, as goat meat is not very common outside Indonesia. In addition to the ribs, other bony parts or tough cuts can be added as well.
Compared to other Madurese food such as soto Madura or sate Madura, karang binaci embi is less known outside the region, but the dish is worth every effort. It’s so tasty, I think I’ll make it again in the near future.Print
Karang binaci embi is a dish from the island of Madura, consisting of goat ribs simmered in spices until the sauce thickens and the ribs are well-coated with a rich, flavourful sauce.
- 1 kg goat/mutton ribs, chopped into serving pieces
- 4 red chillies, chopped
- 2 bird’s eye chillies (optional)
- 8 shallots, peeled, chopped
- 4 cloves garlic, peeled, chopped
- 2 cm ginger, peeled, chopped
- 1 tsp white peppercorn
- 2 tsp vinegar/tamarind extract
- 3–4 tbsp sweet soy sauce
- Salt to taste
- 3 tbsp cooking oil
- 1 lt water
- Clean and wash the ribs thoroughly, set aside.
- Using a food processor, blend into a fine paste: chillies, shallots, garlic, ginger and vinegar.
- Marinate the meat with the spice paste for 15 minutes.
- Heat the oil over medium high heat, then fry the meat until it changes color (around 4 minutes).
- Add water, vinegar/tamarind extract, sweet soy sauce and salt.
- When it boils, reduce the heat to medium low and simmer for about 1 hour until the meat is tender, the liquid has evaporated and the sauce is reduced and thickened.
- Transfer the dish to a serving plate.
- Adjust the amount of sweet soy sauce according to your preference.
Keywords: Spicy, soy sauce, pepper, mutton