Rawon is a type of Indonesian beef stew that is flavored with keluak nuts, which give it a distinctive taste and dark color. The stew is typically made with beef, beef broth, garlic, shallots, and a variety of spices and seasonings, and is usually served with rice. It is a popular dish in Indonesia, particularly in the East Java region. Some variations of rawon also include vegetables such as tomatoes, chilies, and leeks.
And this is how you make Rawon at home.
Ingredients: 500 g beef shank 2 pc lemongrass, pounded, sliced 2 pc bay leaf 5 pc Kaffir Lime Leaf 1 pc red tomato 1.5 L water ¾ tbsp salt 2 tsp stock powder / MSG 1.5 tbsp sugar ½ tsp pepper 1 pc green onion, sliced
Blended Spices ingredients: 6 clove garlic 10 pc shallot 5 pc keluak 4 pc toasted candlenut 3 cm turmeric 50 ml oil 50 ml water
Sambal ingredients: 20 pc red Thai chili 3 clove garlic 50 ml water ¼ tsp salt ½ tsp sugar ¼ tsp stock powder / MSG Oil, as needed
Add-ons: Salted egg Fried shallot
Lime Bean sprout
Steps: 1. Blend the garlic, shallots, candlenuts, keluak, turmeric, and oil. Add water and blend smoothly. 2. Sauté the blended spices on medium-low heat until oily. Then, add lemongrass, kaffir lime leaf, and bay leaf. Sauté until fragrant. 3. Add water. Bring to a boil, then transfer into the pressure cooker. 4. Add meat, red tomato, green onions, salt, stock powder, pepper, and sugar. Cook for 60 minutes. 5. For the Sambal, chop the Thai chili and garlic with a food processor. 6. Heat some oil and sauté the chopped chili for a moment. Then, add water, salt, sugar, and stock powder. Cook until the water is reduced and set aside. 7. Assemble the ingredients in a bowl. Add salted egg, bean sprouts, lime, Sambal, and fried shallots. 8. Rawon is ready to serve.
