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.
Alkuperäinen resepti: Forkin
- Kokonaisaika
- 3 t 30 min
- Annoksia
- 4
- Vaikeustaso
- Keskitaso
- Annosta kohti
- 530 kcal
Allergeenitiedot: saattaa sisältää seuraavia: kananmunat ja pähkinät. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.
Esivalmistelut
Ainesosat
Ainesosat
- 500 gbeef shank, cut into 2-3 cm cubes
- 1,5 lwater
- 20 glemongrass, bruised
- 5 ggalangal, sliced
- 3 kplkaffir lime leaf
- 2 kplbay leaf
- 1 rkltamarind paste
- 1 tlsalt
- 0,5 tlsugar
- 2 rklvegetable oil
spice paste
- 5 kplkeluak, cracked, flesh soaked in hot water
- 8 kplshallot
- 4 kynsigarlic
- 3 kplred chili, seeds removed if desired(valinnainen)
- 3 kplcandlenut, toasted
- 5 gturmeric, fresh, peeled
- 5 gginger, fresh, peeled
- 5 ggalangal, fresh, peeled
- 1 tlcoriander seed, toasted
- 0,5 tlcumin, toasted
- 0,5 tlblack peppercorn
garnish
- 2 rklfried shallot(valinnainen)
- 1 kuppibean sprout, blanched(valinnainen)
- 0,5 kpllime, cut into wedges(valinnainen)
- 2 kplhard-boiled egg, halved(valinnainen)
Välineet
food processor · large pot · dutch oven · cutting board · knife
Valmistusohje
Vaihe vaiheelta
- 1
Crack open the keluak nuts and scoop out the dark flesh.
Noin 5 min
Kokin vinkki: 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.
Noin 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.
Noin 5 min
- 5
Process or pound until a smooth spice paste forms.
Noin 10 min
Kokin vinkki: Add a little oil if needed to help blend.
- 6
Heat vegetable oil in a large pot or Dutch oven over medium heat.
Noin 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.
Noin 15 min
Kokin vinkki: 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.
Noin 10 min
- 9
Pour in the water, then add the bruised lemongrass, sliced galangal, kaffir lime leaf, bay leaf, tamarind paste, salt, and sugar.
Noin 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.
Noin 3 t
Kokin vinkki: 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.
Noin 1 min
- 12
Serve the rawon hot, garnished with fried shallot, blanched bean sprout, lime wedges, and halved hard-boiled egg.
Kokin vinkki: Rawon is traditionally served with steamed rice.
Annosta kohti
Ravintoarvot
- Kalorit
- 529,5kcal
- Proteiini
- 33,8g
- Hiilihydraatit
- 23,5g
- Rasva
- 35g
- Kuitu
- 3,3g
- Sokeri
- 5,6g
Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.
Säilytä hyvänä
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.