Sup Konro

Sup Konro is an Indonesian ribs soup originated from Buginese and Makassarese of South Sulawesi. Usually this soup was made with ribs or beef as main ingredient. The soup is brown-black in color and eaten either with burasa or ketupat cut in bite size or rice. The spicy and strong tasted soup was made from the mixture of various spices especially coriander and keluwak (Pangium edule) fruit that gave its blackish color.
Originally konro was usually served as spicy rich soup, however today the new variation of dry konro is available, the konro bakar (grilled konro), similar to grilled ribs marinated and coated in spices typical to konro soup.


Ingredients:
750 grams of beef ribs, cut into pieces
2000 ml of water
3 cm cinnamon
2 whole cloves
2 cm galangal, crushed
1 bay leaf
4 3/4 teaspoon salt
4 1/2 teaspoon white sugar
1 teaspoon tamarind extract (1 teaspoon tamarind and 1 tablespoon water)
4 grains of red onion, finely sliced
2 pieces of lime leaves, bones removed
2 tablespoons fried onions for topping
2 tablespoons oil for sauteing

Delicated Spices:
12 grains of red onion
4 cloves garlic
1/2 teaspoon pepper
1/4 teaspoon nutmeg
3 pieces keluwak (Pangium edule), brewed
1/2 tablespoon coriander
4 items pecans, toasted
1 cm turmeric, burned

How to Make:
Boil water, beef ribs, cinnamon, cloves, ginger, bay leaves, salt, sugar, and tamarind water until soft. Measure 1400 ml of broth.
Heat cooking oil. Saute the onion slices, lime leaves, and spices until fragrant. Pour into stew beef ribs. Cook until done. Serve with sprinkled fried shallots.

Es Cendol

Es Cendol (literary meaning: Cendol Ice) is a traditional dessert originating from Indonesia which is popular in Southeast Asia. The basic ingredients are coconut milk, a worm-like jelly made from rice flour with green food coloring (usually derived from the pandan leaf), shaved ice and palm sugar. Other ingredients such as red beans, glutinous rice, grass jelly, creamed corn, might also be included.
Cendol has become a quintessential part of cuisine in Southeast Asia and is often sold by vendors at roadsides, hawker centers and food courts. Cendol vendors are almost ubiquitous in Indonesian cities, especially Jakarta, Bandung, and Yogyakarta.


The ingredients
Cendol:

• 100 grams of rice flour
• 50 grams of mung bean flour
• 500 ml of water
• 100 ml pandan leaf extract (5 pieces of pandan leaves)
• 1/2 teaspoon salt
• 5 drops of green dye
• 2 teaspoons water whiting

Coconut milk Soup:

• 600 ml coconut milk from 1 coconut
• 1/2 teaspoon salt
• 2 pieces of pandan leaves

Syrup:

• 250 grams of brown sugar, finely combed
• 250 ml of water
• 2 pieces of pandan leaves
• 1/4 teaspoon salt
• 3 pieces of jackfruit, cut in squares
• 500 grams of ice cubes to supplement

How to make:

1. Cendol. boiled water, pandan leaf extract, salt, green dye, water whiting, mung bean flour and rice flour, stirring until boiling. Add corn starch a solution of. Cook until pop and thick.
2. Pour into the mold. Press on a container of ice water and ice cubes. Remove and drain.
3. Coconut milk, boiled coconut milk, salt, and pandan leaves, stirring until boiling.
4. Syrup, boil the sugar, water, pandan leaves, salt, and jackfruit until thick.
5. Cendol Serve with coconut milk, syrup, and ice cubes

Rendang

Rendang is a spicy meat dish which originated from the Minangkabau one of ethnic group in Sumatra and is now commonly served across the country. Also popular in Malaysia, Singapore, Brunei, the southern Philippines and southern Thailand. Rendang is traditionally prepared by the Indonesian community during festive occasions. In 2011 an online poll by 35,000 people held by CNN International chose Rendang as the number one dish of their 'World’s 50 Most Delicious Foods' list.






Ingredients:
600 grams of fresh meat cut boxes
500 ml thick coconut milk, from 1 1/2 coconut
1,000 ml thin coconut milk leftover of coconut milk
2 cm galangal, crushed
2 stalks of lemongrass, crushed
2 turmeric leaves
4 slices of lime leaves,
2 teaspoons of salt
1 teaspoon of white sugar

Delicated Seasonings:
15 pieces of curly red chili
5 large red chilies
15 grains of red onion
5 cloves of garlic
2 cm ginger
4 pieces of hazelnut
1 teaspoon of pepper
2 1/2 teaspoons coriander


How to make:

1. Boil spices, galangal, lemongrass, turmeric leaf, lime leaves, salt, and sugar in a thin coconut milk while stirring until boiling.
2. Insert meat. Simmer over low heat until the meat is cooked and the sauce is almost dry. Add coconut milk. Cook while stirring occasionally until thick oily. Pick up and ready to serve