(Grilled) Palu Konro

Sup Konro ala aku nih. Berhubung ga pernah dapet contekan resep aslinya & ga pernah puas sama sup konro yang biasa dijual sama si Daeng-Daeng itu... alhasil, cuman berbekal pengalaman si lidah, kemarin coba-coba bikin sendiri deh.

Bahan :
750 gr iga sapi, cuci bersih & tiriskan
1.5 ltr air
2 sdm kecap
3 sdm air asam
1 batang serai (ambil bagian putihnya), digeprak
minyak goreng untuk menumis
bawang goreng sebagai taburan

Bumbu Halus :
4 buah kluwak (pilih yg segar), ambil daging buahnya
1 sdm ketumbar
1 sdt merica
5 buah cengkeh
2 cm kunyit
gula & garam
bumbu penyedap

Cara Membuat :
Tumis bumbu halus hingga harum.
Masukkan serai, air asam & kecap manis, kemudian iga.
Aduk hingga daging iga berubah warna.
Tambahkan air, rebus dengan api kecil hingga empuk.

Note :

Kalo pengen konro yang dibakar, sisihkan sebagian kuah setelah pertama kali mendidih. Lanjutkan merebus hingga air menyusut/mengental dan iga cukup empuk (jangan terlalu maknyuss!). Bakar iga selama 3-5 menit pada tiap sisi. Sajikan dengan nasi hangat bersama kuahnya secara terpisah.

Hasilnya... emak sih cuma bilang, "Not bad laah. Mending yang ini deh ketimbang yang pernah kita cobain!" ( No warranty ahh! Mungkin maksudnya 'mendingan ketimbang beli' gitu kalee. Aaarrgh!!)

Oxtail Soup (Sop Buntut)

Ingredients :
700 kg beef oxtails, cut into small joint
1500 ml water
4 carrots, cubed
2 tomatoes (large size), quartered each one
2 onion sprigs, cut into 2cm
2 cm ginger, finely chopped
2 cloves
1 tsp fresh grated nutmeg
salt & sugar (optional)
seasoning powder (optional)
2 sprigs celery /coriander leaves
2 tbsp fried shallot & onion

Spice Paste (well grinded using mortar & pestle) :
4 cloves garlic
8 shallots
1 tsp white pepper

Method :
Boiled the water in a large pan, then add the oxtails in. (Or you may cook the oxtails with ginger and water. So you just need to cut to several chunky pieces before added). Never forget to take the foam (fat) at the top of the water until they all are gone.
Meanwhile, saute the spice paste, ginger, cloves, and nutmeg about 5-7 minutes (until aromatic).
Add in carrots, tomatoes, onion sprigs, sauted spice, salt & sugar.
Cook until the carrots are tender.
Taste the soup, just in case, you might need to add some seasonings.
Once the carrots are tender, the soup is done.
Sprinkle with chopped celery/coriander leaves & fried shallot/onion. Enjoy!

Black Stewed Ribs (Rawon Iga)

Ingredients :
500 gr beef ribs
1.5 litres water
1 lemongrass, bruised
3 cm galangale, bruised
4 lime leaves, ripped
2 bayleaves
1 tsp royco (beef seasoning)
salt & sugar to taste
2 tbsp cooking oil

Spices Paste (blend & grind) :
5 shallots / red onions
3 cloves garlics
3 keluak (fruits of kepayang tree), take the meat
1 tbsp corriander
1/2 tsp pepper
1/4 tsp nutmeg
4 red chillies
4 candlenuts
2 cm fresh ginger
1 tsp tamarind extract


How To :
Heat the cooking oil, saute the spice paste until aromatic
Add lemongrass, galangale, lime leaves, bayleaves, & ribs.
Stir fry until fragrant & ribs covered with spice.
Add water. Season with royco, salt & sugar.
Bring to a simmer until ribs are tender & flavour absorbed.
Serve with short bean sprout, sambal terasi, & kerupuk udang (prawn crackers).