Konro soup

Konro soup is cooking beef rib soup typical of Indonesia who came from the tradition of the Bugis and Makassar. This soup usually made with beef or beef ribs. Fry dishes blackish brown color is usually eaten with a small rhombus cut beforehand. The dark color comes from the fruit kluwek which is black. Marinade relatively "strong" due to the use of coriander.Konro originally cooked fry in the form of a soup rich in spices, but now there is a variety of dry-called "Konro fuel" that is grilled beef ribs with herbs typical konro.



Konro material Soups:* Iga beef, 500 grams* Beef broth, 1300 ml* Ginger, 1 cm, grated* Galangal, 2 cm, grated* Cinnamon, 1.5 cm* Cloves, 2 eggs* Cardamom, 3 eggs* Cooking oil, 2 tablespoons* Tamarind, 1 tablespoonGround spices :* Kluwak, 1 piece, take the meat, soak in hot water* Toasted coconut, 2 tablespoons* Garlic, 2 cloves* Onion, 6 grains* Turmeric, 1 cm* Pecan, 3 eggs, toasted* Coriander, 1 teaspoon* Cumin, 1/2 teaspoon* Pepper powder, 1/4 teaspoon* Salt to tasteKonro sprinkling Soups:* Fried red onion, to taste* Green onion, 2 stalks, thinly slicedHow to cook Soups Konro:1. Boil the broth until boiling.2. Enter the ribs, boiled until cooked and soft. Lift.3. Heat oil and saute ground spices, galangal, ginger, cinnamon, cardamom, and cloves until fragrant. Lift.4. Enter the seasoning sauteed in beef rib stew, stir well.5. Pour tamarind water, bring to a boil. Lift.6. Pour the soup konro in a serving bowl, sprinkle with fried onions and leeks.7. Serve warm.Makes 4 servingsWhen we were in the way of Tana Toraja travel very easily find food stalls that provide this one menu, one student SABINDO in Rappang so you have to try and guarantee no regrets ....