Grilled Beef Ribs/Grilled Kondro (Rotation II.3)

 Hi, Hello, Annyeong..

Nice to see you!!

Are you hurt today? Don't leave the wound for too long, treat it quickly so it heals quickly.

This time I will talk about grilled kondro which is one of the typical foods from South Sulawesi which is inspired by steak but still with a traditional taste and this is a dry version of kondro soup.

The picture above is a picture of grilled kondro that has been plated together with rice and friends.

Preparation and manufacture of some parts of the kondro is done the day before. The beginning of making this grilled kondro is cutting the kondro (beef ribs) according to the desired size, then making the seasoning that makes this kondro dark brown is kluwek after the seasoning is ready, the kondro is covered with spices and then put into a vacuum plastic and then vacuumed. After being vacuumed, then in sous vide for 22 hours or more.

After that we make peanut sauce as a dressing over the kondro when it is served. Cook the sauce until half cooked first then store in a closed container and then store in the chiller.

The next day the kondro is removed and grilled over coals or in the oven for a few minutes until the color is a bit dark.

Not only making kondro, my group also has to cook rice, fry kerupuk, make pickles and also make sambel to complete the kondro.

After everything is ready, the plating process begins and we make 25 portions of grilled kondro and his friends. After the plating is complete, the food will be brought to the restaurant by the Dishes Study program to be served.

I think that's enough, because I think this discussion is quite long and maybe boring, but I hope that this discussion, readers will get more benefits from the previous discussion, thank you for your time and see you again. Annyeong!!