Konro

Konro is a soup originated from Buginese and Makassarese of South Sulawesi. Usually this soup was made with ribs or beef as main ingredient. you can easily to find this food in food court at makassar, but in KL I never found this food so my wife cook it for me. Ingredients: 500 gr beef meat 1 Kg ribs of beef 2 stalks of chives 2 stalks of celery fried shallots for taste Materials to be grinded: 10 grains of red onion 5 grains of Garlic 2 segment finger ginger 2 knuckles galangal 3 stalks lemongrass 1 tsp coriander powder 1 tsp Pepper powder 1 piece Keluwak (Pangium edule) salt to taste Directions 1. meat and bone boiled until tender, set aside 2. subtle spice sauteed until fragrant, then enter into stew meat 3. After cooking and seasoning has been pervasive, ready to be served 4. Serve with boiled egg, sliced green onion, celery leaves and fried shallots Tips: To make the meat tender, boil them minimum 2 hours in low heat

Sanggara Belanda

Sanggara belanda is originated from buginese and served as a desert. It made from plantain or Pisang raja in bahasa Indonesia . The taste is sweet, use the best ripe plantain to get a best result. As sharing experience, my wife had served this food in our apartments lunch gathering, all the people recommend this food. Ingredients: 1 comb plantain (Pisang Raja) 250 grams of peanuts, fried without oil, mashed rough 2 tablespoons margarine 2 tablespoons sugar (or to taste) 2 whole eggs, beaten off in Directions: 1. Contents: mixed nuts that have been pounded rough with margarine and sugar, set aside 2. fry plantain until browned and lift, dip in beaten egg, then fried again for a seconds, remove from heat, split the hot plantain in the center and insert the mixed nuts as the content Tip: add grated cheese as the topping for more taste