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.
Izvorni recept autora Forkin
- Ukupno vrijeme
- 3 h 30 min
- Porcije
- 4
- Težina
- Srednje
- Po porciji
- 530 kcal
Informacije o alergenima: može sadržavati jaja i orašasti plodovi. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.
Priprema
Sastojci
Sastojci
- 500 gbeef shank, cut into 2-3 cm cubes
- 1,5 lwater
- 20 glemongrass, bruised
- 5 ggalangal, sliced
- 3 komkaffir lime leaf
- 2 kombay leaf
- 1 žlicatamarind paste
- 1 žličicasalt
- 0,5 žličicasugar
- 2 žlicavegetable oil
spice paste
- 5 komkeluak, cracked, flesh soaked in hot water
- 8 komshallot
- 4 češanjgarlic
- 3 komred chili, seeds removed if desired(neobavezno)
- 3 komcandlenut, toasted
- 5 gturmeric, fresh, peeled
- 5 gginger, fresh, peeled
- 5 ggalangal, fresh, peeled
- 1 žličicacoriander seed, toasted
- 0,5 žličicacumin, toasted
- 0,5 žličicablack peppercorn
garnish
- 2 žlicafried shallot(neobavezno)
- 1 šalicabean sprout, blanched(neobavezno)
- 0,5 komlime, cut into wedges(neobavezno)
- 2 komhard-boiled egg, halved(neobavezno)
Oprema
food processor · large pot · dutch oven · cutting board · knife
Postupak
Korak po korak
- 1
Crack open the keluak nuts and scoop out the dark flesh.
Oko 5 min
Napomena kuhara: 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.
Oko 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.
Oko 5 min
- 5
Process or pound until a smooth spice paste forms.
Oko 10 min
Napomena kuhara: Add a little oil if needed to help blend.
- 6
Heat vegetable oil in a large pot or Dutch oven over medium heat.
Oko 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.
Oko 15 min
Napomena kuhara: 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.
Oko 10 min
- 9
Pour in the water, then add the bruised lemongrass, sliced galangal, kaffir lime leaf, bay leaf, tamarind paste, salt, and sugar.
Oko 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.
Oko 3 h
Napomena kuhara: 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.
Oko 1 min
- 12
Serve the rawon hot, garnished with fried shallot, blanched bean sprout, lime wedges, and halved hard-boiled egg.
Napomena kuhara: Rawon is traditionally served with steamed rice.
Po porciji
Nutritivne vrijednosti
- Kalorije
- 529,5kcal
- Bjelančevine
- 33,8g
- Ugljikohidrati
- 23,5g
- Masti
- 35g
- Vlakna
- 3,3g
- Šećeri
- 5,6g
Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.
Pravilno čuvanje
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.