Main CourseDinnerSoup

Rawon

Name: Rawon
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4人分
Cuisine: indonesian
Ingredients: 500 g beef shank cut into 2-3 cm cubes; 1.5 l water; 5 個 keluak cracked, flesh soaked in hot water; 8 個 shallot; 4 片 garlic; 3 個 red chili seeds removed if desired (お好みで); 3 個 candlenut toasted; 5 g turmeric fresh, peeled; 5 g ginger fresh, peeled; 5 g galangal fresh, peeled; 1 小さじ coriander seed toasted; 0.5 小さじ cumin toasted; 0.5 小さじ black peppercorn; 20 g lemongrass bruised; 5 g galangal sliced; 3 個 kaffir lime leaf; 2 個 bay leaf; 1 大さじ tamarind paste; 1 小さじ salt; 0.5 小さじ sugar; 2 大さじ vegetable oil; 2 大さじ fried shallot (お好みで); 1 カップ bean sprout blanched (お好みで); 0.5 個 lime cut into wedges (お好みで); 2 個 hard-boiled egg halved (お好みで)

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.

Forkinによるオリジナルレシピ

合計時間: 3 時間 30 分
人数: 4
難易度: 普通
1人分: 530 kcal

アレルゲン情報： 卵、ナッツ類を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

500 gbeef shank, cut into 2-3 cm cubes
1.5 lwater
20 glemongrass, bruised
5 ggalangal, sliced
3 個kaffir lime leaf
2 個bay leaf
1 大さじtamarind paste
1 小さじsalt
0.5 小さじsugar
2 大さじvegetable oil

spice paste

5 個keluak, cracked, flesh soaked in hot water
8 個shallot
4 片garlic
3 個red chili, seeds removed if desired(お好みで)
3 個candlenut, toasted
5 gturmeric, fresh, peeled
5 gginger, fresh, peeled
5 ggalangal, fresh, peeled
1 小さじcoriander seed, toasted
0.5 小さじcumin, toasted
0.5 小さじblack peppercorn

garnish

2 大さじfried shallot(お好みで)
1 カップbean sprout, blanched(お好みで)
0.5 個lime, cut into wedges(お好みで)
2 個hard-boiled egg, halved(お好みで)

調理器具

food processor · large pot · dutch oven · cutting board · knife

作り方

手順

1
Crack open the keluak nuts and scoop out the dark flesh.
約5 分
調理のヒント： 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.
約15 分
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.
約5 分
5
Process or pound until a smooth spice paste forms.
約10 分
調理のヒント： Add a little oil if needed to help blend.
6
Heat vegetable oil in a large pot or Dutch oven over medium heat.
約1 分
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.
約15 分
調理のヒント： 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.
約10 分
9
Pour in the water, then add the bruised lemongrass, sliced galangal, kaffir lime leaf, bay leaf, tamarind paste, salt, and sugar.
約2 分
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.
約3 時間
調理のヒント： 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.
約1 分
12
Serve the rawon hot, garnished with fried shallot, blanched bean sprout, lime wedges, and halved hard-boiled egg.
調理のヒント： Rawon is traditionally served with steamed rice.

1人分

栄養情報

56%スコア

カロリー: 529.5kcal
たんぱく質: 33.8g
炭水化物: 23.5g
脂質: 35g
食物繊維: 3.3g
糖類: 5.6g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store leftover rawon in an airtight container in the refrigerator.

温め直し

Reheat gently on the stovetop over medium-low heat until warmed through, or in the microwave.