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.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 3 sa. 30 dk.
- Porsiyon
- 4
- Zorluk
- Orta
- Porsiyon başına
- 530 kcal
Alerjen bilgisi: yumurta ve kuruyemişler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
Malzemeler
- 500 gbeef shank, cut into 2-3 cm cubes
- 1,5 lwater
- 20 glemongrass, bruised
- 5 ggalangal, sliced
- 3 adetkaffir lime leaf
- 2 adetbay leaf
- 1 yemek kaşığıtamarind paste
- 1 çay kaşığısalt
- 0,5 çay kaşığısugar
- 2 yemek kaşığıvegetable oil
spice paste
- 5 adetkeluak, cracked, flesh soaked in hot water
- 8 adetshallot
- 4 dişgarlic
- 3 adetred chili, seeds removed if desired(isteğe bağlı)
- 3 adetcandlenut, toasted
- 5 gturmeric, fresh, peeled
- 5 gginger, fresh, peeled
- 5 ggalangal, fresh, peeled
- 1 çay kaşığıcoriander seed, toasted
- 0,5 çay kaşığıcumin, toasted
- 0,5 çay kaşığıblack peppercorn
garnish
- 2 yemek kaşığıfried shallot(isteğe bağlı)
- 1 su bardağıbean sprout, blanched(isteğe bağlı)
- 0,5 adetlime, cut into wedges(isteğe bağlı)
- 2 adethard-boiled egg, halved(isteğe bağlı)
Ekipman
food processor · large pot · dutch oven · cutting board · knife
Hazırlanışı
Adım adım
- 1
Crack open the keluak nuts and scoop out the dark flesh.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 15 dk.
- 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.
Yaklaşık 5 dk.
- 5
Process or pound until a smooth spice paste forms.
Yaklaşık 10 dk.
Aşçının notu: Add a little oil if needed to help blend.
- 6
Heat vegetable oil in a large pot or Dutch oven over medium heat.
Yaklaşık 1 dk.
- 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.
Yaklaşık 15 dk.
Aşçının notu: 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.
Yaklaşık 10 dk.
- 9
Pour in the water, then add the bruised lemongrass, sliced galangal, kaffir lime leaf, bay leaf, tamarind paste, salt, and sugar.
Yaklaşık 2 dk.
- 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.
Yaklaşık 3 sa.
Aşçının notu: 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.
Yaklaşık 1 dk.
- 12
Serve the rawon hot, garnished with fried shallot, blanched bean sprout, lime wedges, and halved hard-boiled egg.
Aşçının notu: Rawon is traditionally served with steamed rice.
Porsiyon başına
Besin değerleri
- Kalori
- 529,5kcal
- Protein
- 33,8g
- Karbonhidrat
- 23,5g
- Yağ
- 35g
- Lif
- 3,3g
- Şeker
- 5,6g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
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.