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.
Una recepta original de Forkin
- Temps total
- 3 h 30 min
- Racions
- 4
- Dificultat
- Mitjana
- Per ració
- 530 kcal
Informació sobre al·lèrgens: pot contenir ous i fruita seca. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
Llista d’ingredients
- 500 gbeef shank, cut into 2-3 cm cubes
- 1,5 lwater
- 20 glemongrass, bruised
- 5 ggalangal, sliced
- 3 ukaffir lime leaf
- 2 ubay leaf
- 1 cstamarind paste
- 1 ctsalt
- 0,5 ctsugar
- 2 csvegetable oil
spice paste
- 5 ukeluak, cracked, flesh soaked in hot water
- 8 ushallot
- 4 gragarlic
- 3 ured chili, seeds removed if desired(opcional)
- 3 ucandlenut, toasted
- 5 gturmeric, fresh, peeled
- 5 gginger, fresh, peeled
- 5 ggalangal, fresh, peeled
- 1 ctcoriander seed, toasted
- 0,5 ctcumin, toasted
- 0,5 ctblack peppercorn
garnish
- 2 csfried shallot(opcional)
- 1 tassabean sprout, blanched(opcional)
- 0,5 ulime, cut into wedges(opcional)
- 2 uhard-boiled egg, halved(opcional)
Estris
food processor · large pot · dutch oven · cutting board · knife
Elaboració
Pas a pas
- 1
Crack open the keluak nuts and scoop out the dark flesh.
Uns 5 min
Nota de cuina: 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.
Uns 15 min
- 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.
Uns 5 min
- 5
Process or pound until a smooth spice paste forms.
Uns 10 min
Nota de cuina: Add a little oil if needed to help blend.
- 6
Heat vegetable oil in a large pot or Dutch oven over medium heat.
Uns 1 min
- 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.
Uns 15 min
Nota de cuina: 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.
Uns 10 min
- 9
Pour in the water, then add the bruised lemongrass, sliced galangal, kaffir lime leaf, bay leaf, tamarind paste, salt, and sugar.
Uns 2 min
- 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.
Uns 3 h
Nota de cuina: 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.
Uns 1 min
- 12
Serve the rawon hot, garnished with fried shallot, blanched bean sprout, lime wedges, and halved hard-boiled egg.
Nota de cuina: Rawon is traditionally served with steamed rice.
Per ració
Nutrició
- Calories
- 529,5kcal
- Proteïnes
- 33,8g
- Hidrats de carboni
- 23,5g
- Greixos
- 35g
- Fibra
- 3,3g
- Sucre
- 5,6g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
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.