Achievement unlocked! Rawon (Indonesian dark / black beef stew) from the scratch by #recipega. I’m touching it tastes like restaurant-made T_T. Recipe below. #firstattempt #rawon #rawonsetan #rawonsetansurabaya #homemaderawon #indonesiancuisine #fromthescratch
Posted by @egadioniputri via Instagram
Recipe modified by #recipega from my cousin:
– 750 g beef with fat (this is the key of rawon), diced
– 100 g kluwek or black nuts (the key for black color) >> I got it from Asian store in New York
– 8 medium shallots
– 4 cloves garlic
– 3 candlenuts (Indonesian: kemiri)
– 1 tsp ground coriander (Indonesian: ketumbar bubuk)
– 1/2 tsp ground caraway (Indonesian: jinten bubuk) >> can be substituted with 1/4 tsp ground cumin
– 1 lemon grass, cut and press
– 3-4 keylime/ kaffir leaves (Indonesian: daun jeruk)
– a thumb of fresh galangal (Indonesian: lengkuas)
– salt and pepper
(1) Soak kluwek in hot water few minutes. After few minutes, using chopper or blender, blend all spices, except lemon grass, keylime leaves, and galangal.
(2) Place the pot in low heat, put in the beef and let it stand in the bottom of pot without oil or water, until it’s no longer red, flip over beef occasionally. This step aims to make liquid of beef come out. Strain the water and set apart (don’t waste the water).
(3) In the same pot by increasing heat to medium-high, heat up 2 Tbs oil, then add blended spices. Sautee until it’s fragrant.
(4) Add the beef and remaining spices, combine well
(5) Add 1,5 quart (1,5 L) water. Bring it to boil.
(6) Reduce the heat and simmer an hour or more. Rawon is ready when you see the natural oil from beef-fat has been going up and floating on top of the soup and the soup gets thickened.
Note: Indonesian is used to serve it with beansprouts, sambal, fried onion, and/or salted hardboiled duck egg (Indonesian: telur asin)