Makassarese Sparerib Soup (Konro
Makasar)
The Makassarese of Southern
Sulawesi are renowned for their hearty beef soups with lemongrass and coconut.
Makassarese Sparerib Soup |
Ingredients:
2 lbs (1 kg)
meaty beef spareribs, ribs separated and cut into lengths
|
3 cups (300 kg)
freshly grated coconut
|
Or 3 cups (240 g)
unsweetened desiccated coconut
|
16 cups (4 liter)
water
|
Crisphy Fried
Shallots (see our sambals) to garnish
|
3 stalks
lemongrass, thick bottom third only, outer layers discarded, inner part
bruised
|
1 in (2 ½ cm)
fresh galangal, peeled and sliced
|
3 kaffir lime
leaves
|
1 teaspoon ground
white pepper
|
1 teaspoon salt
|
Spice Paste:
3 candlenuts, roughly chopped
4 shallots, peeled
2 cloves garlic, peeled
Cooking directions:
1.
Prepare
the Crispy Fried Shallots by the recipe (see our sambals)
2.
Separate
the beef ribs and cut into lengths. Set aside
3.
Dry-fry
the grated coconut in a skillet over low heat, stirring constanly until it
turns golden brown, about 10 minutes for fresh coconut and 5 to 7 minutes for
desiccated coconut. Remove from the heat and allow to cool. While still warm,
grind the coconut in a mortar or blender until fine. Set aside.
4.
Prepare
the Spice Paste by grinding all the ingredients to a smooth paste in a mortar
or blender, adding a little water if necessary to keep the mixture turning. Set
aside.
5.
Bring
the beef and water to aboil in a large pot and simmer uncovered over medium
heat until the beef is tender, 30 to 40 minutes. Add the ground coconut, Spice
Paste and all the remaining ingredients (except the Crispy Fried Shallots), mix
well and continue to simmer for 15 more minutes, until the beef is very tender,
but not falling off the bones. Remove from the heat and serve garnished with
the Crispy Fried Shallots.
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