Konro Soup Easy and Delicious

Konro Soup Easy and Delicious

Konro Soup Easy and Delicious

Making konro soup is very easy, the hardest challenge is just boiling the ribs until they are so tender that the meat is easily removed from the bone. This time we did not use ribs, because in my sister's refrigerator, there were enough beef bones and meat. So actually the dishes we make cannot be said to be pure konro soup, because the konro in the Makassar language means ribs. But for the taste, don't worry, because the taste is still solid and delicious as the konro soup is sold in restaurants.
Interested in trying out this lazy konro soup ? Well , here's the recipe.

Konro Soup Easy and Delicious
Ingredient
  • 1 1/2 kg beef ribs (we use bone and beef), cut into pieces according to taste
  • 2 liters of water to boil and make broth
Seasoned mashed
  • 2 bulbs, tips for choosing keluwak please click on this link
  • 2 teaspoons of granulated pepper
  • 5 candlenut, roasted
  • 1/2 nutmeg grains
  • 1 tablespoon of coriander, roasted
  • 1 turmeric segment, grilled
  • 8 shallots cloves
  • 5 cloves of garlic
  • 2 lemongrass sticks take the white part
  • 2 segments of ginger
  • 1/4 teaspoon of cumin
  • oil for sautéing
Other seasonings
  • 100 ml of Java acid water
  • 2 segments of galangal, flat
  • 5 bay leaves
  • 1 teaspoon of powdered broth 
  • 1 tablespoon of salt
  • 1/2 tablespoon of sugar
  • 5 sliced red onions
  • enough fried onions for sprinkles
  • 5 cloves
  • 3 cardamom grains
  • 2 cinnamon sticks 
  • 2 scallions, finely chopped.

Instruction
  1. Prepare a saucepan, add 2 liters of water and boil until boiling. Add the ribs and boil until the ribs are tender. Remove dirt that floats on the surface of the air. If the water is reduced and the ribs aren't tender, add hot air and boil until the ribs are really tender. Add water to add 2 liters of broth air as soup. Set aside.
  2. Prepare a frying pan, heat 3 tablespoons of oil, saute the spices until fragrant and cooked. Add bay leaves, galangal and sliced shallots. Stir and saute until the bay leaves wilt. Turn off the heat.
  3. Pour the seasoning stir into the rib stew. Add cinnamon, cloves, cardamom, powdered broth, salt, sugar and tamarind. Boil until the sauce boils. Taste the taste. Add the leeks, stir and cook short. Lift.
  4. Serve the soup with a sprinkling of fried shallots on top.

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