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.
O rețetă originală de Forkin
- Durată totală
- 3 ore 30 min.
- Porții
- 4
- Dificultate
- Medie
- Per porție
- 530 kcal
Informații despre alergeni: poate conține ouă și nuci. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
Ingrediente
- 500 gbeef shank, cut into 2-3 cm cubes
- 1,5 lwater
- 20 glemongrass, bruised
- 5 ggalangal, sliced
- 3 buc.kaffir lime leaf
- 2 buc.bay leaf
- 1 lingurătamarind paste
- 1 lingurițăsalt
- 0,5 lingurițăsugar
- 2 lingurăvegetable oil
spice paste
- 5 buc.keluak, cracked, flesh soaked in hot water
- 8 buc.shallot
- 4 cățelgarlic
- 3 buc.red chili, seeds removed if desired(opțional)
- 3 buc.candlenut, toasted
- 5 gturmeric, fresh, peeled
- 5 gginger, fresh, peeled
- 5 ggalangal, fresh, peeled
- 1 lingurițăcoriander seed, toasted
- 0,5 lingurițăcumin, toasted
- 0,5 lingurițăblack peppercorn
garnish
- 2 lingurăfried shallot(opțional)
- 1 canăbean sprout, blanched(opțional)
- 0,5 buc.lime, cut into wedges(opțional)
- 2 buc.hard-boiled egg, halved(opțional)
Ustensile
food processor · large pot · dutch oven · cutting board · knife
Mod de preparare
Pas cu pas
- 1
Crack open the keluak nuts and scoop out the dark flesh.
Aproximativ 5 min.
Nota bucătarului: 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.
Aproximativ 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.
Aproximativ 5 min.
- 5
Process or pound until a smooth spice paste forms.
Aproximativ 10 min.
Nota bucătarului: Add a little oil if needed to help blend.
- 6
Heat vegetable oil in a large pot or Dutch oven over medium heat.
Aproximativ 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.
Aproximativ 15 min.
Nota bucătarului: 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.
Aproximativ 10 min.
- 9
Pour in the water, then add the bruised lemongrass, sliced galangal, kaffir lime leaf, bay leaf, tamarind paste, salt, and sugar.
Aproximativ 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.
Aproximativ 3 ore
Nota bucătarului: 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.
Aproximativ 1 min.
- 12
Serve the rawon hot, garnished with fried shallot, blanched bean sprout, lime wedges, and halved hard-boiled egg.
Nota bucătarului: Rawon is traditionally served with steamed rice.
Per porție
Valori nutriționale
- Calorii
- 529,5kcal
- Proteine
- 33,8g
- Carbohidrați
- 23,5g
- Grăsimi
- 35g
- Fibre
- 3,3g
- Zahăr
- 5,6g
Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.
Păstrează gustul bun
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.