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.
Izvirni recept avtorja Forkin
- Skupni čas
- 3 h 30 min
- Porcije
- 4
- Zahtevnost
- Srednje
- Na porcijo
- 530 kcal
Informacije o alergenih: lahko vsebuje jajca in oreščki. Če imate alergijo, vedno preverite embalažo sestavin.
Priprava
Sestavine
Sestavine
- 500 gbeef shank, cut into 2-3 cm cubes
- 1,5 lwater
- 20 glemongrass, bruised
- 5 ggalangal, sliced
- 3 koskaffir lime leaf
- 2 kosbay leaf
- 1 žlicatamarind paste
- 1 žličkasalt
- 0,5 žličkasugar
- 2 žlicavegetable oil
spice paste
- 5 koskeluak, cracked, flesh soaked in hot water
- 8 kosshallot
- 4 strokgarlic
- 3 kosred chili, seeds removed if desired(neobvezno)
- 3 koscandlenut, toasted
- 5 gturmeric, fresh, peeled
- 5 gginger, fresh, peeled
- 5 ggalangal, fresh, peeled
- 1 žličkacoriander seed, toasted
- 0,5 žličkacumin, toasted
- 0,5 žličkablack peppercorn
garnish
- 2 žlicafried shallot(neobvezno)
- 1 skodelicabean sprout, blanched(neobvezno)
- 0,5 koslime, cut into wedges(neobvezno)
- 2 koshard-boiled egg, halved(neobvezno)
Oprema
food processor · large pot · dutch oven · cutting board · knife
Postopek
Korak za korakom
- 1
Crack open the keluak nuts and scoop out the dark flesh.
Približno 5 min
Kuharjeva opomba: 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.
Približno 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.
Približno 5 min
- 5
Process or pound until a smooth spice paste forms.
Približno 10 min
Kuharjeva opomba: Add a little oil if needed to help blend.
- 6
Heat vegetable oil in a large pot or Dutch oven over medium heat.
Približno 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.
Približno 15 min
Kuharjeva opomba: 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.
Približno 10 min
- 9
Pour in the water, then add the bruised lemongrass, sliced galangal, kaffir lime leaf, bay leaf, tamarind paste, salt, and sugar.
Približno 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.
Približno 3 h
Kuharjeva opomba: 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.
Približno 1 min
- 12
Serve the rawon hot, garnished with fried shallot, blanched bean sprout, lime wedges, and halved hard-boiled egg.
Kuharjeva opomba: Rawon is traditionally served with steamed rice.
Na porcijo
Hranilne vrednosti
- Kalorije
- 529,5kcal
- Beljakovine
- 33,8g
- Ogljikovi hidrati
- 23,5g
- Maščobe
- 35g
- Vlaknine
- 3,3g
- Sladkorji
- 5,6g
Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.
Pravilno shranjevanje
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.