After I found out that somebody used my food picture of Sop Konro without linking back to my multiply or any permission, I was challenged to make another version of Sop Konro by adding nutmeg, Indonesian bay leaves (it’s also know as salam leaves), and more shallots which a bit different from the recipe that I used and translated from and an Indonesian cookbook. Konro itself is a name for beef-ribs in Makasar dialect, South Celebes.
If you know one of popular dishes from East Java province, Rawon (literally Chunk Beef in Black Soup), you might think sop konro is the same kind of soup/stew. At glance, both of this soup look the same due to the used of kluwak nuts (black nuts). Take a look my Rawon Buntut recipe.
I copied some information about kluwak nuts from http://waynesword.palomar.edu/ecoph8.htm .
Kluwak nuts come from the kepayang tree (Pangium edule) of Indonesia & Malaysia, a member of the flacourtia family (Flacourtiaceae). The oily, hard-shelled seeds superficially resemble Brazil nuts. Meaty seeds are edible after the poisonous hydrocyanic acid is removed by soaking and boiling them in water. Fermented kluwak nuts become chocolate-brown, greasy and very slippery. Cooked seeds are used in a number of popular Indonesian and Malaysian dishes.
Here, they are two pictures of my broken peeled kluwak nuts and the package.
1 kg beef-ribs
2 Indonesian bay (salam) leaves
5 shallots, finely slicedSpices to grind
4 peeled black nuts, soak in hot water
3 cloves garlic
1 tbsp coriander seed
1 tsp finely chopped fresh turmeric, can be substituted for ground turmeric
1 tsp tamarind
1/4 ground nutmeg
salt and sugar to seasonDirections:
Stir fry all ground ingredients, slices of shallots, and Indonesian bay leaves until fragrant. Add ribs and cloves, stir and cook until lightly browned. Add 1 litre of water and cook until meat tender. If you need more water, you can add more.
Add salt and sugar to season as desired, simmer at low heat 15-30 minutes. Serve with rice cake, sambal and lime. minutes. Serve with rice cake