Sop Konro (Makassar Beef-Ribs Soup)

Sop Konro was usually served in two form of dishes, Soup or grilled ribs. Sop Konro also served with rice and Sambal.

Ingredients

• 500 gram beef ribs, large chop
• 1 teaspoon coriander
• Pepper
• 3 pieces of clove
• 1 cm turmeric
• Salt
• 3 pieces of keluak
• 2 tablespoon cooking oil
• 1 tablespoon tamarind
• 1 tablespoon sweet soy sauce

Cooking Direction

• Clean beef ribs, set aside.
• Blend coriander, pepper, cloves, turmeric & salt in a blender. Add keluwak. Heat cooking oil in a pan, saute blended spices until you can smell the fragrance and the spices dried.
• Add beef ribs into the pan with sauted spices, add tamarind juice and sweet soy sauce. Boil beef ribs until boiled, well cooked and tender.
• Serve Konro Soup with fried shallots and lime.

Chicken Satay (Sate Ayam)

Ingredients

• 2 pieces of boneless chicken breast


• 1 tablespoon of cooking oil


• wooden skewers

Spices

• 5 cloves shallot


• 5 cloves garlic


• 1 teaspoon coriander


• 2 cm fresh turmeric


• 1 teaspoon tamarind juice


• salt and pepper as desired


• palm sugar as desired

Grind all spices in a mortar or blend it in a blender (add a little water before blend it)

Cooking Direction

• cut chicken breast as desired. Usually 1x2x2 cm


• mix chicken cutlet with cooking oil and blended spices. Marinade for 15-30 minutes.


• Thread 4 to 5 chicken cutlets onto skewers.


• Grill until well cooked


• Served with peanut souce (Sambal Kacang) & sliced shallot on top.
  

Empal

Ingredients

• 500 gr beef meat, wide sliced
• water
• 1 teaspoon garlic powder
  
• 1 teaspoon coriander powder
• 2 cm smashed galangale
• salt & palm sugar as desired
• tamarind juice
• cooking oil

Cooking Direction

• Boil meat in medium heat until cooked
• take cooked meat and hit it with pestle until nice and thin
• cook again with garlic, coriander, galangale, tamarind juice, salt & brown sugar.
• Add a little bit of leftover beef stock
• Cook until all the water dried up
• Fried meat for a moment
• Serve with rice
  

Rawon

Ingredients

• 2 tablespoon of cooking oil
• 3 cloves of shallot, chopped
• 2 cloves of garlic, chopped
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon coriander powder
• 2 cm fresh galangale, smashed
  
• 1 smashed lemon grass
• 3 k-lime leaves
• 1 piece of keluwak, grind
• 500 gr of diced beef meat
• 1 liter of water
• 1 tomato, medium chopped
• Tamarind juice as desired
• 2 scallions, chopped

Cooking Direction

• Heat oil, saute shallot & garlic. Add turmeric powder and coriander, stir well.
• Add galangale, lemon grass, k-lime leaves and keluwak, stir well. Add meat & water. Cook until meat are well cooked & tender.
• Add chopped tomato, tamarind juice and scallions. Cook again until all scallions are cooked.
• Serve it with rice.
  

Lamb Satay with Spicy Soy Sauce (Sate Kambing Bumbu Kecap)

Ingredients

• 1/2 kg lamb chop, diced 2 cm


• 1 piece of papaya's leaf


• wooden skewers


• 1 teaspoon of minced K-lime leaves


• 1 tablespoon of grinded shallots


• 1/2 teaspoon of pepper


• 1 tablespoon of K-lime juice


• 2 tablespoon of sweet soy sauce

Spicy Sweet Soy Sauce

• sweet soy sauce, desired amount


• thai chili, desired amount


• 3 cloves shallot, sliced


• 1/4 teaspoon pepper powder


• 2 piece of K-lime

mix all ingredients, stir well, set aside.

Cooking Direction

• wrap chopped lamb meat inside papaya's leaf to tendering the meat. Wrap for 1 hour


• after 1 hour, mix meat with minced k-lime leaves, grinded shallots, pepper, k-lime juice and sweet soy sauce. Marinade for 15 minutes.


• Thread 5 pieces of meat onto wooden skewers.


• Grill satay until cooked


• served with spicy sweet soy sauce and rice/ketupat.
  

Rendang

Ingredients

• 1 kg beef meat. Choose meat that contain fiber in it. Chopped
  
• 20 cloves of shallot
• 15 cloves of garlic
• 250 gram fresh red chili
• 5 cm fresh turmeric
• 5 cm fresh ginger
• 5 cm fresh galangale
• 3 pieces of smashed lemon grass
• 4 salam leaves
• 1 liter of coconut milk
• 500 gr of baby potatoes, washed and cleaned ( don't peel it (optional))
  

Cooking direction

• grind shallots, garlic, red chili, turmeric, ginger and galangale in a mortar. You can use blender and blend all ingredients if you don't have a mortar.
• cook coconut milk in a pot with high flame, add blended ingredients. Add salam leaves, lemon grass and salt, stir well.
• keep stirring until boiled, wait 10-15 minutes.
• add baby potatoes, cook for 10 minutes then add meat.
• cook until the meat well cooked, then low the heat until medium heat.
• stir once in 5 minutes.
• after all the water dried and the oil is came out low the heat (low heat)
• When all ingredients well cooked you can served it, but some recipe made rendang padang that cooked until all water cooked up and dried.
• cook for 2-3 hours for more black and dried rendang.
• Serve with rice or ketupat.
  

Sate Padang (Padang Satay)

Ingredients

• 250 gram sirloin/tenderloin meat (beef)
• 1 beef heart (optional)
• 1 beef tongue (optional)
• 3 smashed lemon grass
• 1 turmeric leaf, divided into 3 parts
• 4 K-lime leaves
• 75 gram rice powder, dissolve with a little amount of water
• 1 1/2 tablespoon of starch, dissolve with a little amount of water
• 500 ml water
• wooden skewers

Grind Ingredients

• 10 cloves of shallots
• 6 cloves of garlic
• 2 pieces of small chili/jalapeño
• 1 tablespoon of roasted coriander
• 1 teaspoon of roasted caraway
• 5 cm fresh turmeric
• 4 cm fresh ginger
• 2 cm fresh galanga root
• Salt & pepper

Grind all ingredients in a mortar

Compliment

• Ketupat
• Fried onion

Cooking Direction

Satay Meat

• Cook meat, beef heart & beef tongue in a boiled water, add grind ingredients, turmeric leaves, lemon grass & K-lime leaves. Cook until all spices well mixed and all meat cooked
• Set aside beef meat, heart & Tongue, drained and diced. (you can also slice the meat into thin slice)
• Thread 5 diced meat onto skewers, grill for a moment.

Gravy

• preheat the leftover beef stock and thicken it with rice powder and starch that had been mixed with water.
• Cooked until all ingredients well mixed
• Serve satay with ketupat and its gravy, spread with fried union, Served Hot

Beef Satay

Ingredients

• 500 gr sirloin/tenderloin meat, diced, 2 cm


• 200 ml of coconut milk


• wooden skewers

Soften Spices

• 6 pieces of red chili


• 1/2 teaspoon of ketumbar


• 3 cloves of garlic, minced


• 2 pieces of fresh tomato


• salt


• brown sugar

Blend all spices until all softens up

Cooking direction

• mix coconut milk and soften spices. marinade the meat for 1 hour until all meat spice up.


• Thread 5 piece of marinade meat onto each skewers, dipp into coconut milk, grill until well cooked. When grilling, always dipp the meat into coconut milk between grilling.


• Serve when satay was still hot.

Tips

Ketumbar can be replaced with pepper or black pepper