 Konro soup | |
| Course | main course |
|---|---|
| Place of origin | Indonesia [1] |
| Region or state | Makassar, South Sulawesi |
| Serving temperature | hot |
| Main ingredients | Beef ribs, coriander, pangium edule |
| Variations | Grilled konro |
Konro is an Indonesian rib soup originating with the Makassarese people [1] of South Sulawesi. Usually this soup was made with ribs, such as spareribs [1] [2] or beef as main ingredient. The soup is brown-black in color and eaten either with burasa or ketupat cut into bite-size pieces or rice. 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). [3]
Variants
Originally konro was usually served as a spicy rich soup, however today the new variation of dry konro is available, the konro bakar (grilled konro), grilled ribs marinated and coated in spices typical to the konro soup.
See also
References
- ^ a b c von Holzen, H.; Arsana, L.; Hutton, W. (2015). The Food of Indonesia: Delicious Recipes from Bali, Java and the Spice Islands. Tuttle Publishing. p. 168. ISBN 978-1-4629-1491-3. Retrieved January 29, 2015.
- ^ Von Holzen, H.; Hutton, W.; Arsana, L. (1999). The Food of Indonesia: Authentic Recipes from the Spice Islands. Periplus World Food Series. Periplus Editions. p. 58. ISBN 978-962-593-389-4. Retrieved January 29, 2015.
- ^ "Sup Konro Rumahan".
 | This soup-related article is a stub. You can help Wikipedia by expanding it. |
 | This Indonesian cuisine-related article is a stub. You can help Wikipedia by expanding it. |
|
Konro soup | |
| Course | main course |
|---|---|
| Place of origin | Indonesia [1] |
| Region or state | Makassar, South Sulawesi |
| Serving temperature | hot |
| Main ingredients | Beef ribs, coriander, pangium edule |
| Variations | Grilled konro |
Konro is an Indonesian rib soup originating with the Makassarese people [1] of South Sulawesi. Usually this soup was made with ribs, such as spareribs [1] [2] or beef as main ingredient. The soup is brown-black in color and eaten either with burasa or ketupat cut into bite-size pieces or rice. 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). [3]
Variants
Originally konro was usually served as a spicy rich soup, however today the new variation of dry konro is available, the konro bakar (grilled konro), grilled ribs marinated and coated in spices typical to the konro soup.
See also
References
- ^ a b c von Holzen, H.; Arsana, L.; Hutton, W. (2015). The Food of Indonesia: Delicious Recipes from Bali, Java and the Spice Islands. Tuttle Publishing. p. 168. ISBN 978-1-4629-1491-3. Retrieved January 29, 2015.
- ^ Von Holzen, H.; Hutton, W.; Arsana, L. (1999). The Food of Indonesia: Authentic Recipes from the Spice Islands. Periplus World Food Series. Periplus Editions. p. 58. ISBN 978-962-593-389-4. Retrieved January 29, 2015.
- ^ "Sup Konro Rumahan".
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