Ingredients

2 pcs whole beef rib (cut in half) 

Konro paste (recipe below) 

2 stem lemongrass 

2 pcs kaffier lime leaves 

2 pcs salam leaves 

1 tbs palm sugar 

1 tsp beef stock powder

Side Condiments 

1 ptn steamed rice 

1 ptn crackers 

1 ptn hot chili sambal 

Garnish

chopped celery 

fresh bean sprouts

fried shallots

sliced lime 

Method 

1. Clean the ribs, then place in pot of boiling water.
2. Add kaffier lime leaves, lemongrass, salam leaves, palm sugar, salt, pepper, beef powder to taste and Konro paste. 
3. Cook on low heat until tender. (Don’t let the bone separate from the meat) 

Serve the Konro soup with a side of condiments and garnish with celery, bean sprouts, fried shallots, and a slice of lime on top.

Konro Paste 

6 pcs shallots

4 pcs garlic 

3 pcs kluwak (Indonesian spice black nut) 

1 tsp coriander powder 

½ tsp cumin powder 

3 pcs candle nut

 ½ tsp nutmeg powder 

2 cm fresh turmeric 

3 cm fresh ginger 

1 tsp white pepper seed 

Method 

1. Mix all ingredients in a food processor - blend until smooth 

2. Sauté the blended raw paste with vegetable oil until the oil and the paste blend into one. 

3. Leave to cool. Can be used directly or kept in the fridge.

‍