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.
Оригинальный рецепт от Forkin
- Общее время
- 3 ч 30 мин
- Порции
- 4
- Сложность
- Средне
- На порцию
- 530 kcal
Информация об аллергенах: может содержать яйца и орехи. При наличии аллергии всегда проверяйте упаковки ингредиентов.
Подготовка
Ингредиенты
Ингредиенты
- 500 gbeef shank, cut into 2-3 cm cubes
- 1,5 lwater
- 20 glemongrass, bruised
- 5 ggalangal, sliced
- 3 шт.kaffir lime leaf
- 2 шт.bay leaf
- 1 ст. л.tamarind paste
- 1 ч. л.salt
- 0,5 ч. л.sugar
- 2 ст. л.vegetable oil
spice paste
- 5 шт.keluak, cracked, flesh soaked in hot water
- 8 шт.shallot
- 4 зубчикgarlic
- 3 шт.red chili, seeds removed if desired(необязательно)
- 3 шт.candlenut, toasted
- 5 gturmeric, fresh, peeled
- 5 gginger, fresh, peeled
- 5 ggalangal, fresh, peeled
- 1 ч. л.coriander seed, toasted
- 0,5 ч. л.cumin, toasted
- 0,5 ч. л.black peppercorn
garnish
- 2 ст. л.fried shallot(необязательно)
- 1 стаканbean sprout, blanched(необязательно)
- 0,5 шт.lime, cut into wedges(необязательно)
- 2 шт.hard-boiled egg, halved(необязательно)
Инвентарь
food processor · large pot · dutch oven · cutting board · knife
Приготовление
Шаг за шагом
- 1
Crack open the keluak nuts and scoop out the dark flesh.
Около 5 мин
Совет повара: 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.
Около 15 мин
- 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.
Около 5 мин
- 5
Process or pound until a smooth spice paste forms.
Около 10 мин
Совет повара: Add a little oil if needed to help blend.
- 6
Heat vegetable oil in a large pot or Dutch oven over medium heat.
Около 1 мин
- 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.
Около 15 мин
Совет повара: 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.
Около 10 мин
- 9
Pour in the water, then add the bruised lemongrass, sliced galangal, kaffir lime leaf, bay leaf, tamarind paste, salt, and sugar.
Около 2 мин
- 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.
Около 3 ч
Совет повара: 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.
Около 1 мин
- 12
Serve the rawon hot, garnished with fried shallot, blanched bean sprout, lime wedges, and halved hard-boiled egg.
Совет повара: Rawon is traditionally served with steamed rice.
На порцию
Пищевая ценность
- Калории
- 529,5kcal
- Белок
- 33,8g
- Углеводы
- 23,5g
- Жиры
- 35g
- Клетчатка
- 3,3g
- Сахара
- 5,6g
Расчёт основан на количестве ингредиентов в рецепте. Значения могут меняться в зависимости от бренда и замен.
Правильное хранение
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.