Konro is an Indonesian rib soup that originates with the Makassarese people of South Sulawesi. It is usually made with ribs, often spareribs or beef, in a spicy, strongly flavored broth that is brown-black in color. The dark color comes from keluwak, the fruit of Pangium edule, and the broth also contains coriander and smaller amounts of nutmeg, turmeric, galangal, cinnamon, tamarind, lemongrass, clove and Indonesian bay leaf, known as salam. The soup is eaten with burasa or ketupat cut into bite-size pieces, or with rice. Konro was traditionally served as a soup, but a dry version called konro bakar, or grilled konro, is now also made from marinated ribs coated in the same kind of spices.
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Dietary SuitabilityContains Meat or Poultry 1 Serving Temperature Connections
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Source Konro (Wikipedia)LeadQuote, Lead
Konro is an Indonesian rib soup originating with the Makassarese people of South Sulawesi.
Sources
1. Konro (Wikipedia)
Lead
Konro is an Indonesian rib soup originating with the Makassarese people of South Sulawesi.
Lead [uses-ingredient]
Usually this soup was made with ribs, such as spareribs or beef as main ingredient.
Infobox: served
hot
Uses Ingredient: Coriander, Lead [uses-ingredient 2]
The spicy and strong-tasting soup is made from a mixture of rich spices, which includes coriander, keluwak (Pangium edule); a fruit that gives it its blackish color, also small amount of nutmeg, turmeric, galangal, cinnamon, tamarind, lemongrass, clove, and salam (Indonesian bayleaf).
Uses Ingredient: Nutmeg, Lead [uses-ingredient 2]
The spicy and strong-tasting soup is made from a mixture of rich spices, which includes coriander, keluwak (Pangium edule); a fruit that gives it its blackish color, also small amount of nutmeg, turmeric, galangal, cinnamon, tamarind, lemongrass, clove, and salam (Indonesian bayleaf).
Uses Ingredient: Turmeric, Lead [uses-ingredient 2]
The spicy and strong-tasting soup is made from a mixture of rich spices, which includes coriander, keluwak (Pangium edule); a fruit that gives it its blackish color, also small amount of nutmeg, turmeric, galangal, cinnamon, tamarind, lemongrass, clove, and salam (Indonesian bayleaf).
Uses Ingredient: Galangal, Lead [uses-ingredient 2]
The spicy and strong-tasting soup is made from a mixture of rich spices, which includes coriander, keluwak (Pangium edule); a fruit that gives it its blackish color, also small amount of nutmeg, turmeric, galangal, cinnamon, tamarind, lemongrass, clove, and salam (Indonesian bayleaf).
Uses Ingredient: Cinnamon, Lead [uses-ingredient 2]
The spicy and strong-tasting soup is made from a mixture of rich spices, which includes coriander, keluwak (Pangium edule); a fruit that gives it its blackish color, also small amount of nutmeg, turmeric, galangal, cinnamon, tamarind, lemongrass, clove, and salam (Indonesian bayleaf).
Uses Ingredient: Tamarind, Lead [uses-ingredient 2]
The spicy and strong-tasting soup is made from a mixture of rich spices, which includes coriander, keluwak (Pangium edule); a fruit that gives it its blackish color, also small amount of nutmeg, turmeric, galangal, cinnamon, tamarind, lemongrass, clove, and salam (Indonesian bayleaf).
Uses Ingredient: Lemongrass, Lead [uses-ingredient 2]
The spicy and strong-tasting soup is made from a mixture of rich spices, which includes coriander, keluwak (Pangium edule); a fruit that gives it its blackish color, also small amount of nutmeg, turmeric, galangal, cinnamon, tamarind, lemongrass, clove, and salam (Indonesian bayleaf).
Uses Ingredient: Clove, Lead [uses-ingredient 2]
The spicy and strong-tasting soup is made from a mixture of rich spices, which includes coriander, keluwak (Pangium edule); a fruit that gives it its blackish color, also small amount of nutmeg, turmeric, galangal, cinnamon, tamarind, lemongrass, clove, and salam (Indonesian bayleaf).
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