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DAILY ACTIVITY 10


Well today my group it's ready to preparation our menu for tomorrow, it's Konro Bakar,Nasi Putih, Acara, Kerupuk. Because Konro take many time to cooked so we doing in today. we use Ribs to make konro and brown spices paste. Ok let me tell you terminology for Konro.

Konro is an Indonesian rib soup originating with the Makassar and Buginese of South Sulawesi. Usually this soup was made with ribs, such as spareribs or beef as main ingredient. The soup is brown-black in color and eaten either with burasa or ketupat cut into bite-size pieces or rice. The spicy and strong-tasting soup is made from a mixture of rich spices, which includes coriander, keluwak (Pangium edule) a fruit that gives it its blackish color, also small amount of nutmeg, turmeric, galangal, cinnamon, tamarind, lemongrass, clove, and salam (Indonesian bayleaf).

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.

This some photo our preparation today :



Lokasi: Makassar, Kota Makassar, Sulawesi Selatan, Indonesia

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