Rawon
Rawon is a rich and aromatic Indonesian beef soup, distinctive for its deep black color derived from the keluak nut. This hearty dish features tender beef stewed with a complex spice paste, creating a uniquely savory and slightly nutty flavor profile. It's often served with steamed rice and various fresh accompaniments.
وصفة أصلية من Forkin
- الوقت الإجمالي
- 3 س 30 د
- عدد الحصص
- 4
- الصعوبة
- متوسطة
- لكل حصة
- 530 kcal
معلومات مسببات الحساسية: قد تحتوي على بيض ومكسرات. تحقّق دائمًا من عبوات المكوّنات إذا كنت تعاني حساسية.
تحضير المكوّنات
المكوّنات
المكوّنات
- 500 gbeef shank, cut into 2-3 cm cubes
- 1.5 lwater
- 20 glemongrass, bruised
- 5 ggalangal, sliced
- 3 قطعةkaffir lime leaf
- 2 قطعةbay leaf
- 1 ملعقة كبيرةtamarind paste
- 1 ملعقة صغيرةsalt
- 0.5 ملعقة صغيرةsugar
- 2 ملعقة كبيرةvegetable oil
spice paste
- 5 قطعةkeluak, cracked, flesh soaked in hot water
- 8 قطعةshallot
- 4 فصgarlic
- 3 قطعةred chili, seeds removed if desired(اختياري)
- 3 قطعةcandlenut, toasted
- 5 gturmeric, fresh, peeled
- 5 gginger, fresh, peeled
- 5 ggalangal, fresh, peeled
- 1 ملعقة صغيرةcoriander seed, toasted
- 0.5 ملعقة صغيرةcumin, toasted
- 0.5 ملعقة صغيرةblack peppercorn
garnish
- 2 ملعقة كبيرةfried shallot(اختياري)
- 1 كوبbean sprout, blanched(اختياري)
- 0.5 قطعةlime, cut into wedges(اختياري)
- 2 قطعةhard-boiled egg, halved(اختياري)
الأدوات
food processor · large pot · dutch oven · cutting board · knife
طريقة التحضير
خطوة بخطوة
- 1
Crack open the keluak nuts and scoop out the dark flesh.
حوالي 5 د
ملاحظة الطاهي: Wear gloves as keluak can stain.
- 2
Soak the keluak flesh in hot water for at least 15 minutes to soften it and remove any bitterness.
حوالي 15 د
- 3
Drain the soaked keluak and set aside.
- 4
Combine the shallot, garlic, red chili, toasted candlenut, fresh turmeric, fresh ginger, fresh galangal, toasted coriander seed, toasted cumin, black peppercorn, and the prepared keluak flesh in a food processor or mortar and pestle.
حوالي 5 د
- 5
Process or pound until a smooth spice paste forms.
حوالي 10 د
ملاحظة الطاهي: Add a little oil if needed to help blend.
- 6
Heat vegetable oil in a large pot or Dutch oven over medium heat.
حوالي 1 د
- 7
Add the spice paste to the pot and sauté for 10-15 minutes, stirring frequently, until fragrant and the oil separates from the paste.
حوالي 15 د
ملاحظة الطاهي: Cooking the paste thoroughly is crucial for flavor.
- 8
Add the beef shank cubes to the pot and sear on all sides until lightly browned.
حوالي 10 د
- 9
Pour in the water, then add the bruised lemongrass, sliced galangal, kaffir lime leaf, bay leaf, tamarind paste, salt, and sugar.
حوالي 2 د
- 10
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 2-3 hours, or until the beef is very tender.
حوالي 3 س
ملاحظة الطاهي: Check occasionally and add more water if the liquid level gets too low.
- 11
Taste and adjust seasoning with more salt or sugar if needed.
حوالي 1 د
- 12
Serve the rawon hot, garnished with fried shallot, blanched bean sprout, lime wedges, and halved hard-boiled egg.
ملاحظة الطاهي: Rawon is traditionally served with steamed rice.
لكل حصة
القيم الغذائية
- السعرات الحرارية
- 529.5kcal
- البروتين
- 33.8g
- الكربوهيدرات
- 23.5g
- الدهون
- 35g
- الألياف
- 3.3g
- السكر
- 5.6g
تقديرات محسوبة من كميات مكوّنات الوصفة. قد تختلف القيم باختلاف العلامات التجارية والبدائل.
حافظ على جودتها
Store leftover rawon in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat until warmed through, or in the microwave.