What is Konro?

Konro is an Indonesian meal made of ribs cooked in a spicy sauce that turns into a rich soup when the meat is finished. Meat used in the production of Konro is usually beef short ribs. Several types of spices are ground and fried until it is fragrant for the sauce in which the meat will cook. After the soup is finished, it can be served with compressed rice or rice cooked in coconut milk. The grilled version of Konro is produced in almost the same way, except for the ribs, they are removed from the soup and are grilled before serving. Some recipes require the ribs to be cut into individual strips with the left bone in each piece, while others leave the entire stand intact for the cooking process. The meat is sometimes tanned before adding to the liquid of the soup or it can be selected by being cooked in water or marinated in pineapple juice. The bridge of common ingredients are coriander, pepper, garlic and onion or shallots. Tamarind paste, tamarind powder or sliced ​​tamarind pieces are also added. This pasteIt is fried to develop its flavors before adding water and ribs. Other ingredients such as cinnamon, cloves and sugar are included in some recipes.

For cooking Konro soup, several unique ingredients are used, with the most important are klowak nuts. These nuts are black on the inside when they are ripe and must be cooked to become sufficiently tender to be used. The Klowak Nuts flour gives the dark coloring of the soup, so it is almost black and adds a unique taste.

Galangal is another component found in many recipes Konro Soup. It is a rhizome that looks like ginger, but in fact it has a different citrus taste. Galangal in the soup is crushed into the paste and fried along with other spices that allow for development.

As soon as all the spices were fried, the water and the ribs are added to the pot and boiled until the meat nedOkončí cooking. The food can be served by placing the soup in a bowl and placing the ribs to sit in the middle, immersed in the liquid. The ribs can also be removed from the soup and grilled, then served with the soup in a separate bowl. Some common side dishes served with Konro soup include steamed or boiled rice cakes wrapped in palm leaves and peanuts or almonds.