“Crispy tadyang or crisp-fried short ribs, when done right, should be crispy on the outside but the meat moist and tender on the inside. It goes well with any soup dish, particularly sinigang na hipon, a shrimp dish cooked in soured broth and vegetables, served with steamed rice. You can get the best, freshest short rib beef from Mahogany Market in Tagaytay where they sell freshly slaughtered beef daily. You can also get short ribs from Santis Delicatessen, which has a branch at Yakal Street in Makati.” —Chef Jerry Montenegro-Cruz
1/2 kilo beef short ribs, saw cut crosswise
1 cup soy sauce
1 head garlic, crushed
3-5 pcs star anise
3-5 pcs bay leaf
1 pc large white onion
3 tbsp sugar
2 tsp peppercorn
salt to taste
oil for frying
1. Boil cubed beef ribs in water (enough to cover the ribs in the pot); add soy sauce (you may add more to taste), brown sugar, star anise, bay leaf, peppercorn, white onion and salt to taste.
2. Take out the scum that floats soon after the water boils.
3. Lower heat and simmer for about two to three hours or until the ribs are tender and the bones are easily separated from the meat.
4. Drain the ribs well and let it cool.
5. Chill the ribs overnight. Before cooking, set it out 30 minutes before frying.
6. Heat enough oil in a deep pot for frying. Deep-fry the ribs until crisp.
7. Serve the ribs with a dipping sauce made of soy sauce, vinegar, pepper and chopped onions with bird's-eye chili (optional).
Chef Jerry Montenegro Cruz has prepared meals for the likes of former US First Lady Hilary Clinton on her visit to Manila, and the Prince of Brunei. He has over 13 years of experience as chef at hotel restaurants in the Philippines and abroad. He was head chef of Diamond Hotel in Manila, executive chef of Misibis Bay in Albay, chef de cuisine at Sofitel Macau at Ponte 16, and was overall in charge of Sofitel Philippine Plaza Manila’s a la carte kitchen. He’s a member of Les Toques Blanches Philippines since 2014.
Published January 2015