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.
Originálny recept od Forkin
- Celkový čas
- 3 h 30 min
- Porcie
- 4
- Náročnosť
- Stredná
- Na porciu
- 530 kcal
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Príprava
Suroviny
Suroviny
- 500 gbeef shank, cut into 2-3 cm cubes
- 1,5 lwater
- 20 glemongrass, bruised
- 5 ggalangal, sliced
- 3 kskaffir lime leaf
- 2 ksbay leaf
- 1 lyžicatamarind paste
- 1 lyžičkasalt
- 0,5 lyžičkasugar
- 2 lyžicavegetable oil
spice paste
- 5 kskeluak, cracked, flesh soaked in hot water
- 8 ksshallot
- 4 strúčikgarlic
- 3 ksred chili, seeds removed if desired(voliteľné)
- 3 kscandlenut, toasted
- 5 gturmeric, fresh, peeled
- 5 gginger, fresh, peeled
- 5 ggalangal, fresh, peeled
- 1 lyžičkacoriander seed, toasted
- 0,5 lyžičkacumin, toasted
- 0,5 lyžičkablack peppercorn
garnish
- 2 lyžicafried shallot(voliteľné)
- 1 šálkabean sprout, blanched(voliteľné)
- 0,5 kslime, cut into wedges(voliteľné)
- 2 kshard-boiled egg, halved(voliteľné)
Vybavenie
food processor · large pot · dutch oven · cutting board · knife
Postup
Krok za krokom
- 1
Crack open the keluak nuts and scoop out the dark flesh.
Približne 5 min
Poznámka kuchára: 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.
Približne 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.
Približne 5 min
- 5
Process or pound until a smooth spice paste forms.
Približne 10 min
Poznámka kuchára: Add a little oil if needed to help blend.
- 6
Heat vegetable oil in a large pot or Dutch oven over medium heat.
Približne 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.
Približne 15 min
Poznámka kuchára: 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.
Približne 10 min
- 9
Pour in the water, then add the bruised lemongrass, sliced galangal, kaffir lime leaf, bay leaf, tamarind paste, salt, and sugar.
Približne 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.
Približne 3 h
Poznámka kuchára: 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.
Približne 1 min
- 12
Serve the rawon hot, garnished with fried shallot, blanched bean sprout, lime wedges, and halved hard-boiled egg.
Poznámka kuchára: Rawon is traditionally served with steamed rice.
Na porciu
Výživové údaje
- Kalórie
- 529,5kcal
- Bielkoviny
- 33,8g
- Sacharidy
- 23,5g
- Tuky
- 35g
- Vláknina
- 3,3g
- Cukry
- 5,6g
Odhad podľa množstva surovín v recepte. Hodnoty sa môžu líšiť podľa značiek a zámen.
Správne uchovanie
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.