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Sup Konro

Serve: 5 Person

Intensely flavoured and aromatic beef rib soup slowly simmered in 15 different herbs and spices

  • 10 glasses water, boiled
  • 750 gram beef ribs, cut to medium-size
  • 2 bay leaves
  • 2 stalks lemongrass, crushed and tied into a knot
  • 4 cloves
  • 1 thumb-size piece galangal, crushed
  • 10 kaffir lime leaves
  • Salt

Sautéd Spices

  • Cooking oil
  • 5 shallots, thinly sliced
  • 1 tablespoon tamarind juice
  • 2 tablespoon sweet soy sauce

Spice Paste

  • 1 teaspoon whole pepper
  • 2 teaspoon coriander seeds
  • 4 candlenuts
  • ½ teaspoon cumin seeds
  • 3-4 keluak, fruit removed and soaked in hot water
  • 1 thumb-size piece turmeric
  • 10 shallots
  • 4 garlic cloves


  • Crispy fried shallots

This intensely flavoured and aromatic beef rib soup comes from being slowly simmered in 15 different herbs and spices


  1. Bring beef ribs to a boil. Add salt, bay leaves, lemongrass, galangal, cloves, and kaffir lime leaves. Cook until beef are tender. Remove from heat.
  2. Sauté sliced shallots with spice paste until fragrant. Remove from heat and add to ribs. Bring soup to a boil then lower the heat and simmer.
  3. Add tamarind juice and sweet soy sauce. Cook until beef are tender and about 1500 ml (7½ glasses) water remain. Remove from heat.
  4. Serve hot, sprinkled with fried shallots if desired.


Tips & Trik


Keluak gives a nutty savoury flavour to this soupy dish. Together with tamarind and sweet soy sauce, it leaves strong black colour that is the characteristic of Konro Soup. You can substitute the nutty flavour with peanut but the colour of the Konro Soup will not be as dark.

Dapur Rasamasa

This recipe has been tested in Dapur Rasamasa


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