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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]

Konro
Konro soup
Coursemain course
Place of originIndonesia[1]
Region or stateMakassar, South Sulawesi
Serving temperaturehot
Main ingredientsBeef ribs, coriander, pangium edule
VariationsGrilled konro
  •   Media: Konro

Variants

 
Konro bakar, a variant of konro which is spiced beef ribs

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

  1. ^ 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.
  2. ^ 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.
  3. ^ "Sup Konro Rumahan".


konro, indonesian, soup, originating, with, makassarese, people, south, sulawesi, usually, this, soup, made, with, ribs, such, spareribs, beef, main, ingredient, soup, brown, black, color, eaten, either, with, burasa, ketupat, into, bite, size, pieces, rice, s. 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 KonroKonro soupCoursemain coursePlace of originIndonesia 1 Region or stateMakassar South SulawesiServing temperaturehotMain ingredientsBeef ribs coriander pangium eduleVariationsGrilled konro Media KonroVariants Edit Konro bakar a variant of konro which is spiced beef ribs 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 Edit Food portal Indonesia portalList of Indonesian soups Coto Makassar Sop saudaraReferences Edit Wikimedia Commons has media related to Konro 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 vte This Indonesian cuisine related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Konro amp oldid 1133993276, wikipedia, wiki, book, books, library,

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