Sop Konro Rich Flavor
Materials:
2 kg of beef ribs are cut according to taste
2 1/2 L of water3 pieces keluwak (crushed material)
2 tsp pepper (crushed material)7 grains of roasted hazelnut (crushed material)Nutmeg
3/4 grain (crushed material)
1 tbsp finely roasted coriander (crushed material)
2 segment turmeric fuel (pulverized material)
10 spring onions (refined materials
7 cloves of garlic (crushed material)
3 stalks lemongrass taken whites only (crushed material)
2 segment ginger (crushed material)
3/4 tsp cumin powder (pulverized material)oil for frying
150 ml of water tamarind
2 segment ginger flaked
7 bay leaves
2 tsp broth powder (optional)
2 tablespoons salt1 tablespoon sugar
7 spring onions, thinly sliced
5 grains clove3 flaked grains of cardamom
2 cinnamon sticks
2 leeks, thinly slicedfried onion to taste for sprinkling
How To Make:
1. Who are the pot, put water and boiled until boiling. Then masykan pieces of ribs and boiled until tender ribs. Dispose of dirt floating on the water surface.
2. If the water is reduced and the ribs have not yet tender, add hot water and boiled back. Do this continuously to obtain the ribs are really tender.
3. After thoroughly padded sebanyaj add water to achieve 2.5 L broth as a soup. Set aside
4. Prepare a skillet, heat the oil and saute the ingredients (mashed material) until fragrant and cooked.
5. Put the bay leaves, ginger and red onion slices until leaves wilt. Turn off the heat.
6. Pour the spice stir into broth stew ribs. Put cinnamon, cloves, cardamom, bouillon powder, salt, sugar and tamarind water. Boil until sauce boils. Taste tastes.
7. Put sliced leeks, stir and cook briefly. Lift.8. Serve soup konro with a sprinkling of fried onions on top. Complete with chili and lemon slices.
Comments
Post a Comment