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 oppskrift av Forkin
- Total tid
- 3 t 30 min
- Porsjoner
- 4
- Vanskelighetsgrad
- Middels
- Per porsjon
- 530 kcal
Allergeninformasjon: kan inneholde egg og nøtter. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
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 sstamarind paste
- 1 tssalt
- 0,5 tssugar
- 2 ssvegetable oil
spice paste
- 5 stk.keluak, cracked, flesh soaked in hot water
- 8 stk.shallot
- 4 feddgarlic
- 3 stk.red chili, seeds removed if desired(valgfritt)
- 3 stk.candlenut, toasted
- 5 gturmeric, fresh, peeled
- 5 gginger, fresh, peeled
- 5 ggalangal, fresh, peeled
- 1 tscoriander seed, toasted
- 0,5 tscumin, toasted
- 0,5 tsblack peppercorn
garnish
- 2 ssfried shallot(valgfritt)
- 1 koppbean sprout, blanched(valgfritt)
- 0,5 stk.lime, cut into wedges(valgfritt)
- 2 stk.hard-boiled egg, halved(valgfritt)
Utstyr
food processor · large pot · dutch oven · cutting board · knife
Fremgangsmåte
Trinn for trinn
- 1
Crack open the keluak nuts and scoop out the dark flesh.
Omtrent 5 min
Kokkens tips: 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.
Omtrent 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.
Omtrent 5 min
- 5
Process or pound until a smooth spice paste forms.
Omtrent 10 min
Kokkens tips: Add a little oil if needed to help blend.
- 6
Heat vegetable oil in a large pot or Dutch oven over medium heat.
Omtrent 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.
Omtrent 15 min
Kokkens tips: 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.
Omtrent 10 min
- 9
Pour in the water, then add the bruised lemongrass, sliced galangal, kaffir lime leaf, bay leaf, tamarind paste, salt, and sugar.
Omtrent 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.
Omtrent 3 t
Kokkens tips: 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.
Omtrent 1 min
- 12
Serve the rawon hot, garnished with fried shallot, blanched bean sprout, lime wedges, and halved hard-boiled egg.
Kokkens tips: Rawon is traditionally served with steamed rice.
Per porsjon
Næringsinnhold
- Kalorier
- 529,5kcal
- Protein
- 33,8g
- Karbohydrater
- 23,5g
- Fett
- 35g
- Fiber
- 3,3g
- Sukker
- 5,6g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
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.