Konro soup is cooking beef rib soup typical of Indonesia that comes from the tradition of the Bugis and Makassar. This soup is typically created with beef or beef ribs. Cuisine berkuah blackish brown color is typically eaten with atiny low diamond that's cut into items initial. This dark color comes from the fruit kluwek who was black. Marinade comparatively "strong" results of use of coriander.
Konro berkuah originally cooked in a very soup wealthy in spices, however currently there are variations in dry-called "Konro burn" the meat ribs grilled with spices typical konro.
RECIPE
ingredients:
1 kg of beef ribs, sliced according to the section
2 ltr of water
3 cm cinnamon
3 cloves btr
3 cm galangal minced
2 bay leaves
2 tablespoons tamarind water
3 tablespoons of oil for sauteing
5 btr red onion, thinly sliced
salt
puree:
5 btr onion
3 cloves garlic
1 rounded tsp pepper
½ teaspoon nutmeg
2 tablespoons kluwek
50 ounces red beans boiled
salt
How to make:
Boil ribs with cinnamon, ginger, cloves, bay, water, acid and salt till tender. Saute chopped onion and spices till fragrant and enter into the broth ribs. Cook till boiling and serve hot with chilli paste.
*from variety sources