Spicy pork ribs (bandel karang)

Grandmother's potatoes

• 1 KG PORK RIBS
• 150 GRAM SOY SAUCE
• 1 1/2 TBSP FLOUR
• 1 EGG
• 3 CLOVES GARLIC, mashed
• PIECE OF GINGERROOT, grated
• 1 TSP FIVE SPICES POWDER
• 1 CHILI PEPPER, chopped
• 1/2 TSP CAYENNE PEPPER

• 500 GRAM POTATOES, peeled, cooked and sliced
• 1 CUP CREAM
• 100 GRAM BOILED HAM, cut
• 100 GRAM SALAMI, cut
• 1 ONION, chopped
• 1 TBSP MUSTARD
• 2 EGGS, boiled 10 minutes and cut
• 50 GRAM CHEESE, grated
• BUNCH OF PARSLEY, chopped

Cook the pork ribs ten minutes in water and discard the water. Mix all other ingredients and add the ribs, coat them well. Fry the ribs for 10 minutes, slowly add the soy sauce mixture, heat until most liquid has disappeared.

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Fry the potato slices until they are golden brown on both sides. Put them in an oven dish. Mix the cream with the salami and ham, the onion, the mustard, the eggs, parsley and pepper and salt to taste and spoon this over the potatoes, Sprinkle the cheese on top. Bake the potatoes 20 minutes at 180 degrees Celsius.