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.
En original opskrift af Forkin
- Tid i alt
- 3 t. 30 min.
- Portioner
- 4
- Sværhedsgrad
- Mellem
- Pr. portion
- 530 kcal
Allergenoplysninger: kan indeholde æg og nødder. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
Ingredienser
- 500 gbeef shank, cut into 2-3 cm cubes
- 1,5 lwater
- 20 glemongrass, bruised
- 5 ggalangal, sliced
- 3 stk.kaffir lime leaf
- 2 stk.bay leaf
- 1 spsk.tamarind paste
- 1 tsk.salt
- 0,5 tsk.sugar
- 2 spsk.vegetable oil
spice paste
- 5 stk.keluak, cracked, flesh soaked in hot water
- 8 stk.shallot
- 4 fedgarlic
- 3 stk.red chili, seeds removed if desired(valgfrit)
- 3 stk.candlenut, toasted
- 5 gturmeric, fresh, peeled
- 5 gginger, fresh, peeled
- 5 ggalangal, fresh, peeled
- 1 tsk.coriander seed, toasted
- 0,5 tsk.cumin, toasted
- 0,5 tsk.black peppercorn
garnish
- 2 spsk.fried shallot(valgfrit)
- 1 kopbean sprout, blanched(valgfrit)
- 0,5 stk.lime, cut into wedges(valgfrit)
- 2 stk.hard-boiled egg, halved(valgfrit)
Udstyr
food processor · large pot · dutch oven · cutting board · knife
Fremgangsmåde
Trin for trin
- 1
Crack open the keluak nuts and scoop out the dark flesh.
Ca. 5 min.
Kokkens note: 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.
Ca. 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.
Ca. 5 min.
- 5
Process or pound until a smooth spice paste forms.
Ca. 10 min.
Kokkens note: Add a little oil if needed to help blend.
- 6
Heat vegetable oil in a large pot or Dutch oven over medium heat.
Ca. 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.
Ca. 15 min.
Kokkens note: 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.
Ca. 10 min.
- 9
Pour in the water, then add the bruised lemongrass, sliced galangal, kaffir lime leaf, bay leaf, tamarind paste, salt, and sugar.
Ca. 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.
Ca. 3 t.
Kokkens note: 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.
Ca. 1 min.
- 12
Serve the rawon hot, garnished with fried shallot, blanched bean sprout, lime wedges, and halved hard-boiled egg.
Kokkens note: Rawon is traditionally served with steamed rice.
Pr. portion
Næringsindhold
- Kalorier
- 529,5kcal
- Protein
- 33,8g
- Kulhydrat
- 23,5g
- Fedt
- 35g
- Kostfibre
- 3,3g
- Sukker
- 5,6g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
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.