Indonesia Foods - Konro soup

KONRO rib soup or soup, is one of the courts of Indonesian origin, from the Bugis Makassar and tradition (originating outside of Coto Makassar). These traditional dishes, usually with a small "Ketupat," the first cut is eaten. The dark color of these dishes, from kluwek (fruit), a black color. KONRO Soup (SOP Konro) usually meat.
Beef Rib Soup Recipe - Soup Recipe Konro (Resep Sop Konro)
Ingredients
• 3 tablespoons oil • 4 keluak Nuts (Buah keluak), cracks, remove the meat (optional) • 1 ½ kg (3 lb) beef ribs, separated • 1 tablespoon tamarind paste • 2 liters (8 cups) water • 1 c. Teaspoon salt ½ -2 • 2 onions, chopped • 1 tablespoon sweet soy sauce in Indonesia • 2 tablespoons shallots, crispy fried • 1 lemon, sliced • a part of the Bird's Eye Chili Sambal
Spice paste: • 1 teaspoon coriander seeds • 1 teaspoon cumin • 1 teaspoon black pepper • 4 garlic cloves • 6 shallots, peeled • 2 cm (¾ inch) fresh turmeric root, peeled and sliced, or 1 teaspoon ground turmeric
Preparation:
1st To prepare the spice paste, dry roast the cumin and coriander in a saucepan over low heat 3-4 minutes until fragrant, then with the peppercorns and cloves in a spice grinder grind fine. Garlic, shallots and turmeric process and a smooth paste, add a little oil, if necessary, keep turning the mixture 2nd Heat the oil in a large pot and add the paste of spices and nuts keluak if you are using. Stir over low heat for 3 minutes. Add the ribs and fry until they have changed color, about 8 minutes. 3rd Mash the tamarind pulp in 60 ml (¼ cup) water, then squeeze and strain to get tamarind juice. Lemon juice, remaining water and salt in a saucepan and bring to a boil. Cover, let simmer heat and reduce until ribs very tender, about 1 ½ hours. 4th Add onions and soy sauce, then transfer to a bowl. Garnish with crispy fried shallots and serve with lime wedges and sambal Chile crow flies.
Servings: 4 Preparation time: 15 min.