Konro Soup Recip in Sorong City

Typical food of Makassar city: Konro soup. At first glance, it looks like Rawon from East Java, especially the color. As with Rawon, the black color of the soup comes from papaya. Even if the color is black, the taste is not as dark as the color ;-)

Instead, Konro soup is a combination of full flavor, perfect as the spices in it. To be honest, I like the special taste of Rawon and Konro soup which is hard to describe in words ;-).

Although it takes more patience to prepare Konro soup, starting with various spices, and the cooking process takes a little time, hard work will not be in vain. The long cooking process and low heat allow the spices to penetrate slowly and thoroughly into the beef ribs. The result is hmmmmm....Don't get lost!

Items:

1 kg dry ribs cut into pieces

2 cm galangal, dried

Kaffir leaf 5

1 lemongrass root, chopped

2 books

1 tbsp tamarind, dissolved in 50ml hot water

2 green onions, small

sugar to taste, if you like

2 teaspoons of salt or to taste

3 liters of hot water

Ground Vegetables:

6 red onions

4 garlic cloves

3 large red peppers

3 bars of keluak fruit or 10 gr of keluak

4 cloves

2 cm fresh turmeric or 1 teaspoon of turmeric powder

1 tbsp coriander powder

1/2 teaspoon ground pepper

1/2 teaspoon ground cumin

1/2 teaspoon ground nutmeg

Additional information:

lime, cut 2

fried onions

Sambal Rawit

How to do it:

Cut the ribs according to taste. Wash, dry.
Grind the ingredients in a blender or food processor.
If necessary, add a little oil to the blender to grind.
Heat 3 tablespoons of oil in a skillet over medium heat. (Do not add oil if it has already been added to the blender)
Sauté the spices continuously until they are cooked and fragrant. (About 5-7 minutes)
Add kaffir lime leaves, lemongrass and water leaves. Sauté until done. (about 2 minutes)
Add the ribs, stir until the spices are well mixed and the meat changes color. 8. Transfer the sautéed vegetables and prime rib to a large pot that comes to a boil.
Add 3 liters of hot water *** to the tamarind water solution. Mix well.
Cook on medium and high heat until you cook for 0.5 hours.
Reduce the heat to medium, cover the pot and cook for 1 hour until the ribs are cooked and tender. Sometimes moving.
If the meat is really soft, add sliced green onions.
Taste, if necessary add salt and sugar according to your taste.
Serve hot with chili sauce and lime wedges (if you like)

Thank you and I hope this menu will add to the taste of Indonesian food in your home.