Sop Konro: Makassar Beef Ribs Soup with Kluwak and Grated Coconut

Method16 steps · about 2 hr 30 min

1. 1

   Step 1: Pan roast the grated coconut (150 g) until golden brown, over medium heat. Stir continuously to avoid burning.

   Uses 150 g grated coconut

2. 2

   Step 2: Let it cool and grind it into a coarse powder using a food processor. Set aside.

   Uses roasted grated coconut

3. 3

   Step 3: Cover the commercially processed ready-to-cook keluak flesh (Approximately 30 g) with enough hot water to cover it. Let it cool, then blend the flesh with a little of this soaking water into a fine paste.

   Uses Approximately 30 g commercially processed ready-to-cook keluak flesh · Hot water to cover ready-to-cook keluak flesh (quantity unspecified)

4. 4

   Step 4: Blend into a smooth paste: shallots (7), garlic (4 cloves), turmeric (3 cm), ginger (2 cm), galangal (2 cm), candlenuts (3), coriander seeds (1 tsp) and caraway seeds (0.7 tsp). Set aside.

   Uses 7 shallots, peeled, chopped · 4 cloves garlic, peeled, chopped · 3 cm turmeric, peeled, chopped · 2 cm ginger, peeled, chopped · 2 cm galangal, chopped · 3 candlenuts, chopped · 1 tsp coriander seeds · 0.7 tsp caraway seeds

5. 5

   Step 5: Put water in a cooking pot over high heat and bring it to boil.

   Uses Water for blanching ribs (quantity unspecified; discard afterwards)

6. 6

   Step 6: Add the ribs to the boiling water (Approximately 2 l) and boil for about 3 minutes, until scum rises. Turn off the heat, drain and discard the blanching water, and rinse the briefly boiled ribs. Return them to the pot and add approximately 2 l fresh cold water.

   Blanch beef ribs · 3 minUses boiling blanching water · 1 kg beef ribs · Approximately 2 l cold water for the soup

7. 7

   Step 7: Bring the ribs to boil over high heat, then reduce the flame to medium low.

   Uses blanched ribs in fresh soup water

8. 8

   Step 8: Meanwhile, in a frying pan, heat the cooking oil (4 tbsp) over medium heat, then sauté the blended spices and kluwak until fragrant, around 4 minutes.

   Fry Konro spice and keluak paste · 4 minUses 4 tbsp cooking oil · culinary keluak paste · Konro spice paste

9. 9

   Step 9: Add the sautéed spices to the soup.

   Uses simmering beef-rib broth · fried Konro spice and keluak paste

10. 10

    Step 10: Add the lemongrass (1), salam and kaffir lime leaves (3), cinnamon (4 cm), cloves (4) and cardamom (2).

    Uses beef-rib soup with fried spices · 1 lemongrass, use only the white part, bruised, knotted · 2 Salam leaves · 3 Kaffir lime leaves · 4 cm cinnamon · 4 whole cloves · 2 cardamoms

11. 11

    Step 11: Add the ½ tsp ground nutmeg, ½ tsp white pepper, tamarind extract (1 tsp) and salt to taste (to taste); add sugar to taste (to taste) if desired.

    Uses herbed beef-rib soup · 0.5 tsp ground nutmeg · 0.5 tsp white pepper powder · 1 tsp tamarind extract · Salt to taste · Sugar to taste (optional)

12. 12

    Step 12: Continue cooking the soup for around 1 hr.

    Simmer ribs · 60 minUses seasoned Konro rib soup

13. 13

    Step 13: Add the grounded roasted grated coconut, stir, and cook for another 30 minutes.

    Cook with coconut · 30 minUses simmered Konro rib soup · ground roasted coconut

14. 14

    Step 14: When the soup is done and the meat is tender, turn off the heat.

    Uses coconut-enriched Konro rib soup

15. 15

    Step 15: Transfer the soup to a serving bowl and garnish with sliced spring onion and fried shallots if desired.

    Uses finished tender Konro rib soup · Sliced spring onion, for garnish (optional; quantity unspecified) · Fried shallots, for garnish (optional; quantity unspecified)

16. 16

    Step 16: Serve the soup with sambal and lime wedges on the side.

    Uses served Konro rib soup · Ready-made sambal, to serve (quantity unspecified) · Lime wedges, to serve (quantity unspecified)