konro soup ( sup konro ) indonesia recipes

Konro soup is a local specialty cuisine Makassar presented a soupy soup specials and burned with basic ingredients such as cow or buffalo ribs, cooked or baked with spices coriander, cumin, lemongrass / citronella, Kaloa, red onion, garlic, salt, MSG smoothed. Konro soup generally served and eaten with white rice and spicy sauce pans. Enjoy the food and the roads around Karebosi Ratulangi Sulawesi Indonesia.
opportunity this time indonesia original recipes will sharing recipes konro soup.

Ingredients Konro Soups:
Ribs cows, 500 grams
Beef broth water, 1300 ml
Ginger, 1 cm, grated
Galangal, 2 cm, grated
Cinnamon, 1.5 cm
Cloves, 2 eggs
Cardamom, 3 eggs
Cooking oil, 2 tablespoons
Tamarind water, 1 tablespoon

Subtle Seasonings:
Kluwak, 1 piece, take the meat, soak in hot water
Sangrai coconut, 2 tablespoons
Garlic, 2 cloves
Red onion, 6 eggs
Turmeric, 1 cm
Pecan, 3 eggs, Sangrai
Coriander, 1 teaspoon
Cumin, 1/2 teaspoon
Pepper powder, 1/4 teaspoon
Salt, to taste

topping
Fried shallots, to taste
Green onion, 2 stalks, thinly sliced

How to cook:
Boil broth until boiling.
add beef ribs, boiled until cooked and soft. Lift.
Heat oil, saute ground spices, galangal, ginger, cinnamon, cardamom, and cloves until fragrant. Lift.
Enter seasoning sauteed in beef rib stew, stir well.
Pour the tamarind water, bring to a boil. Lift.
Pour soup konro in a serving bowl, sprinkle with fried onions and leeks.
Serve warm.
Serves 4 Konro Soups Makasar

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green banana ice ( es pisang ijo )

green banana ice ( es pisang ijo ) is one of the specialties of South Sulawesi became very interested in food at the moment and is suitable for the try. And Maybe you are wondering what the hell green banana ice ( es pisang ijo )??, green banana ice ( es pisang ijo ) dessert is a type of food made ​​from banana sago flour dough covered with colored ijo (green) and coconut milk, then doused with syrup,. If the matter flavored ice green banana ice enjoyment need not be asked this green bananas. Ice green banana is suitable enjoyed the afternoons.

Ingredients green banana ice ( es pisang ijo ) :
- 50 grams of Sago Flour
- 175 grams of corn flour, sieve it
- 1/2 teaspoon of salt
- 5 pieces of Suji Leaves
- 6 Banana Fruit
- 300 ml of boiled water
- Shredded Chedar Cheese
- Chocolate Meses
- Strawberry Syrup
- Sweetened condensed milk
- Shreded Ice

how to make green banana ice ( es pisang ijo ) :

1. Mix all of cornflour, suji leaves, salt, and boiled water. Heat it all up with low fire level, and stir it until be a dough. and then put the sagu flour into the dough until be a perfect dough

2. Divide the dough to be 6 part, and then trimmed it until be 1/2 cm of thick

3. Cover the banana with these dough, after that boil these all banana until float, float is the alert that all banana with dough has cooked perfectly.

4. Put in a big bowl, with Shredded ice, Sweetened condensed milk, Strawberry Syrup, Chredded Chedar Cheese, and Chocolate meses.

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Manado porridge ( bubur manado )

Tinutuan or Manado porridge is a typical Indonesian food from Manado, North Sulawesi. Some say tinutuan is the typical food Minahasa, North Sulawesi. Tinutuan is a mixture of various kinds of vegetables, do not contain meat, so that the food could be a food interaction among social groups in Manado. Tinutuan usually served for breakfast along with a variety of complementary cuisine.

ingredients Manado porridge ( bubur manado )  :
     200 g rice, washed, drained
     2 L of water
     1 1/2 tsp salt
     100 g of red sweet potatoes, peeled, diced 1 cm
     100 g pumpkin, peeled, cut into 1cm dice
     300 g of shelled corn
     50 g of young leaves melinjo, wash
     50 g spinach leaves, washed
     25 g basil leaves, washed

Supplementary ingredients: (optional)
     150g salted fish, cut into ½ cm dice, wash, fry until dry.

Sambal Dabu-Dabu, mix together:
     4 pieces of red chili, thinly sliced
     6 fruit cayenne pepper, thinly sliced
     4 red onions, cut into ½ cm dice
     1 red tomato, diced ½ cm
     2 tablespoons lime juice
     1/2 tsp salt

How to make Manado porridge ( bubur manado ) :
Cook the rice with water and salt until half-cooked. Enter the red potatoes, yellow squash, and corn and stir well. Cook again until soft.
Add the remaining vegetables, while stirring gently until cooked and thick. Lift.
Serve porridge with complementary and Sambal Dabu-Dabu.

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Chicken Tuturuga ( AYAM TUTURUGA )

Here it is typical cuisine from Manado, North Sulawesi. Seasoned chicken tuturuga. .
blend of sour, spicy, savory and delicious. with the addition of pandan leaves and basil that are characteristic of several dishes Manado, makes this dish smelled delicious and tempting. No wonder this dish is very popular not only in the region of origin but also in the whole archipelago. Curious to try??! Cooking simple but delicious taste.

Ingredients:
1 small chicken ( weighing about 600 gr/20 oz ), cut & washed.
350 ml/12.fl.oz thick coconutmilk
4 kaffir lime leaves
25 small red / green chillies
1 stem lemon grass, outer leaves discarded, bruished
1 lime or lemon , halve, use the juice
1 pcs pandan leaf
5 pcs sweet Basil or normal Basil leaves
1 tsp Salt ( or to taste)
vegetable Oil

Spice for the paste:
8 red onion, chopped
3 cloves garlic, chopped
4 large red chillies, de-seeded, chopped
5 candlenuts, roughly chopped or crashed
2 cm or 1 tbsp fresh ginger
2 cm ground turmeric or 2 tsp turmeric powder


Directions:
basting the chicken with lime juice and salt. Set aside for 10 minutes. Put aside.

Put all ingredients for the paste in a blender or food processor and blend until smooth.
(If necessery add a little bit oil to help the blending process).

Heat 2 tbsp oil in a Wok or big saucepan. (Don't add oil if already added in a blender).
Stir fry the paste until fragrant & it's colour turns to orange ).

Add the small chillies, lemon grass, kaffir-lime leaf, Pandan leaf & Basil leaves.

Add the chicken and stir to mix. Cook until the chicken becomes harder.

Pour in the coconut milk, add the half of lime juice & salt. Stir occationally.

Adjust the heat into medium and simmer until the coconut milk get boiled & chicken well cooked.

Serve hot with rice.

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iloni chicken from gorontalo indonesia

Maybe when they hear the name of Gorontalo's in our mind is a province in Sulawesi region producing corn and corn soup called Binte. But there was a special food called chicken gorontalo iloni. Chicken iloni itself is chicken cooked with coconut milk solution. These iloni chicken recipe.

INGREDIENTS:
* 5 pieces of chicken breast
* 500 ml coconut milk
* 2 tablespoons oil for sauteing

BUMBU:
* 1 pandan leaves, cut short
* 2 bay leaves
* 1 teaspoon salt
* 2 stalks lemongrass

Spices that are:
5 grains of red onion
3siung garlic
5 grains hazelnut
1 slice of ginger
1 slice turmeric
10 pieces of red chili
6 fruit cayenne pepper

HOW TO COOK:
1. Saute the spice oils that have been blended with other spices to flavor out.
2. Enter the chicken pieces, pour the coconut milk while stirring sedikits by little until they run out,
cook until thick gravy and the flavors mingle.
3. Lift the chicken and then baked in the oven until dry and golden brown, remove from heat.
4. Serve on a plate.
For = 5 servings

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Kaledo Beff ( kaledo daging sapi )

kaledo is a dish that originated from Sulawesi Indonesia,.
original cuisine including Indonesia
The following is how to create kaledo

Material Cuisine:
- 1/4 kg beef ribs
- 1/4 kg of tripe
- 1/2 kg of cow intestines
- 1 pcs cassava, cut into pieces
- 2 stalk lemongrass, crushed
- 1 bay leaf LBR
- 1 ptg ginger
- 2 tablespoons butter
- Cayenne pepper to taste, mashed
- Royco taste sour and salt to taste

How to cook Kaledo:
1. Clean the beef ribs, intestines and tripe, boiled until soft with lemongrass, galangal and ginger.
2. Heat the butter, saute chili sauce, put cassava, boiled until cooked. After that enter into the stew no.1. Add Royco taste sour and salt, and cook again until cooked properly, kaledo ready to serve.

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Parape Fish ( Ikan parape )

parape fish were original food from Sulawesi Indonesia.

Fish can also be baked Parape besides matured with frying technique. Here's a recipe for one serving of fish Parape. Good luck.

Ingredients Fish Parape:

Grouper, 1 tail, clean, split
Acidic water, 50 ml
Garlic, 2 cloves, minced
Soy sauce, 50 ml
Margarine, 50 grams
Cooking oil, 2 tablespoons
Subtle Seasonings:

Onion, 8 points
Cayenne pepper, 9 pieces
Red pepper, 1 piece
Sugar, 1 teaspoon
Shaved brown sugar, 1 teaspoon
Pepper, 1/2 teaspoon
Salt, to taste
How to make Fish Parape:

Marinate the fish with 25 ml of acid and salt water for 1 hour.
Mix 25 ml of soy sauce with garlic, stir. Grilled fish while spread with a mixture of soy sauce and margarine until cooked and lightly browned, remove from heat.
Heat 2 tablespoons oil, saute ground spices until fragrant. Add the remaining soy sauce and tamarind juice. Stir well. Saute until fragrant and cooked. Lift.
Place the fish in a serving plate, spread with herbs sautéed.
Dengna Serve sliced ​​tomatoes, cucumber and lemon.

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Rica Rica Chicken ( Ayam Rica Rica )

Rica Rica Chicken ( Ayam Rica Rica )  are foods derived from Menado Sulawesi, Indonesia
matching eaten cold or at dinner

Rica Rica Chicken ( Ayam Rica Rica )

ingredients:

500 g chicken, cut according to taste
2 stalks lemongrass, Bruise
6 pieces of red onion chopped
1 sheet of pandan leaves, thinly sliced
4 pieces of orange leaves
150 ml of water
1 orange juice
1 tomato, thinly sliced
vegetarian oil for sauteing

Subtle Seasonings:

6 pcs red chillies
10 Thai pepper / bird's eye chili pepper  (if you like spicy)
3 pcs garlic
2 cm ginger

Ingredients Topping:

1 tomato, thinly sliced

How to Make:

-     Puree red peppers, Thai pepper / bird's eye chili pepper, garlic and ginger and set aside.
-     Saute onion, lemongrass and pandan leaves until onions brown.
-     Enter the crushed spices and lime leaves, stir until fragrant.
-     Then enter the chicken stir until chicken changes color, add the water, reduce the heat and cover.
-     Diungkep until the water dries somewhat with occasional stirring, stirring. Lift.
-     Add lemon juice, mix well.

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