1. Preparing ingredients: Cut the onions into big pieces. Smash the garlic. Cut the chillies. Remove the bone from the short ribs, and cut the meat into 2 cm x 2 cm cubes. Peel and cut the potatoes into big chuncks (1 potato = 8 chuncks). Put the potatoes in salt water to prevent changing colours.

2. Heat the pan over low heat. When the pan is hot, add short ribs (including the bones), fat side down.

3. Turn the short ribs when the fat side is slightly golden. and the fat is rendered. Cook until both sides are slightly golden. Remove the short ribs aside.

4. Add onions, garlic and chillies in the pan. Cook until the onoins are translucent and soft.

5. Add short ribs back in the pan (no bones). Increase the heat to high and stir fry for 2 minutes.

6. Add sugar and soy sauce. Quickly stir fry for 1 minute until fragrant.

7. Add the bones back and water to cover the meat. When the water is boiling, turn the heat to low. Let it cook covered for 20 minutes (texture) to 1 hour (tender).

8. Add potato in the pan and gently move the meat over the potatoes. Let it cook covered for 30 minutes.

9. Finally, trim the meat from the bones and remove the bones from the pan. Let it cook uncovered for 10 minutes to reduce the liquid.