Indonesia Eats

Pallu Konro – Sop Konro: Makassar Beef Ribs Soup Recipe

Pallu Konro or Sop Konro is a speciality soup of beef ribs from Makassar, South Sulawesi. In Makassar dialect, Konro means bone or tulang in Indonesian. The soup is relying on the meat broth itself and spices esp. Pangium Edule Kernels. This Pangium Edule Kernel is known as Black Nut due to its colour. This Black Nut tree carries different names (spelling) in Indonesia such as pangi, kaloa, kluwak, kluak, kluwek, keluwek or kloewak. Kluwak Tree is native to mangrove swamps of Indonesia, Malaysia and Papua New Guinea.

In Makassar dialect, Kluwak is known as kaloa. In the island of Sulawesi where the Makassar ethnic group inhabits, keluak is quite popular to enrich their dishes. Beside Pallu Konro (Sop Konro), kluwak is added in Pallu Kaloa (Black Nuts Soup with Fish). In different region of South Sulawesi, a Toraja ethnic group keluak is used to blackened a “Pantollo’ Lendong (Spiced Eel)“. Meanwhile in North Sulawesi, the leaves (pangi leaves) is used for vegetables.

Last April, when I traveled back to Indonesia, I found a vendor who is selling kluwak powder at Pasar Pabean Surabaya, one of the oldest traditional markets in Surabaya which I recommend you to visit this Pasar when you travel to Surabaya, East Java.

I also utilize the goodness of Instant Pot multi-cooker to speed up my ribs cooking process by using a pressure cook mode to tenderize the meat faster.

Makasssar Style Beef Ribs Soup
-Pallu Konro or Sop Konro –

Ingredients:
1 kg (2.2 lbs) beef ribs, cut into 6 pieces
1.5 l (2 1/4 cups) water to boil the ribs
1-cm (2/5-inch) ginger, bruised
2-cm (4/5-inch) galangal, bruised
2 lemongrasses, bruised
2-cm (4/5-inch) cinammon stick
2 cloves
2 Indonesian bay (salam) leaves
5 tablespoons oil

Spices to be ground
6 small-size shallots, peeled
3 cloves garlic
2 teaspoons kluwak powder
½ nutmeg, grated
3-cm (1 1/5-inches) ginger
5-cm (2 inches) galangal
2 lemongasses bruised
1 tablespoon coriander seeds, toasted
½ teaspoon turmeric powder
¼ teaspoon ground cumin, toasted
½ teaspoon white peppercorn
2 teaspoons tamarind paste
seasalt to taste

Topping:
fried shallot
sambal
green onion slices

Directions:

  1. Soak cut beef ribs in an Instant Pot bowl with cold water for 10-15 minutes .  Drain.
  2. Put ribs back into Instant Pot bowl with ginger, galangal, lemongrasses, cinammon stick, cloves, Indonesian bay (salam) leaves and 1.5 L water.  Add seasalt to season.
  3. With Instant Pot, cook in a soup method for 20 minutes.
  4. While waiting for the ribs being cooked, stir fry the ground spices in a wok with 4 tablespoons of oil at medium high heat.
  5. Once it’s done, release the pressure.  Take some of dirts that are on the surface of soup.
  6. Transfer the stir fry spices into Instant Pot bowl and cook for another 20-30 minutes depending how big is your cut.
  7. Once the Instant Pot gives you beeps to notify that cooking is done, release the pressure. Correct the taste by adding salt if you need.  Always think, it’s better to have a less salt at the beginning as you can adjust it later on.
  8. Serve with fried shallot, sambal and green onion.

What Indonesia Eats has for beef ribs or kluwak nuts recipes?

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