Main CourseDinnerSoup

Rawon

Name: Rawon
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4 份
Cuisine: indonesian
Ingredients: 500 g beef shank cut into 2-3 cm cubes; 1.5 l water; 5 个 keluak cracked, flesh soaked in hot water; 8 个 shallot; 4 瓣 garlic; 3 个 red chili seeds removed if desired (可选); 3 个 candlenut toasted; 5 g turmeric fresh, peeled; 5 g ginger fresh, peeled; 5 g galangal fresh, peeled; 1 茶匙 coriander seed toasted; 0.5 茶匙 cumin toasted; 0.5 茶匙 black peppercorn; 20 g lemongrass bruised; 5 g galangal sliced; 3 个 kaffir lime leaf; 2 个 bay leaf; 1 汤匙 tamarind paste; 1 茶匙 salt; 0.5 茶匙 sugar; 2 汤匙 vegetable oil; 2 汤匙 fried shallot (可选); 1 杯 bean sprout blanched (可选); 0.5 个 lime cut into wedges (可选); 2 个 hard-boiled egg halved (可选)

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 的原创食谱

总用时: 3小时 30分钟
份量: 4
难度: 中等
每份: 530 kcal

过敏原信息： 可能含有鸡蛋和坚果。如有过敏，请务必查看配料包装。

备料

配料

500 gbeef shank, cut into 2-3 cm cubes
1.5 lwater
20 glemongrass, bruised
5 ggalangal, sliced
3 个kaffir lime leaf
2 个bay leaf
1 汤匙tamarind paste
1 茶匙salt
0.5 茶匙sugar
2 汤匙vegetable oil

spice paste

5 个keluak, cracked, flesh soaked in hot water
8 个shallot
4 瓣garlic
3 个red chili, seeds removed if desired(可选)
3 个candlenut, toasted
5 gturmeric, fresh, peeled
5 gginger, fresh, peeled
5 ggalangal, fresh, peeled
1 茶匙coriander seed, toasted
0.5 茶匙cumin, toasted
0.5 茶匙black peppercorn

garnish

2 汤匙fried shallot(可选)
1 杯bean sprout, blanched(可选)
0.5 个lime, cut into wedges(可选)
2 个hard-boiled egg, halved(可选)

厨具

food processor · large pot · dutch oven · cutting board · knife

做法

分步操作

1
Crack open the keluak nuts and scoop out the dark flesh.
约 5分钟
烹饪提示： 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.
约 15分钟
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.
约 5分钟
5
Process or pound until a smooth spice paste forms.
约 10分钟
烹饪提示： Add a little oil if needed to help blend.
6
Heat vegetable oil in a large pot or Dutch oven over medium heat.
约 1分钟
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.
约 15分钟
烹饪提示： 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.
约 10分钟
9
Pour in the water, then add the bruised lemongrass, sliced galangal, kaffir lime leaf, bay leaf, tamarind paste, salt, and sugar.
约 2分钟
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.
约 3小时
烹饪提示： 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.
约 1分钟
12
Serve the rawon hot, garnished with fried shallot, blanched bean sprout, lime wedges, and halved hard-boiled egg.
烹饪提示： Rawon is traditionally served with steamed rice.

每份

营养

56%评分

热量: 529.5kcal
蛋白质: 33.8g
碳水化合物: 23.5g
脂肪: 35g
膳食纤维: 3.3g
糖: 5.6g

根据食谱中的配料用量估算。实际数值可能因品牌和替换配料而异。

妥善保存

储存

Store leftover rawon in an airtight container in the refrigerator.

重新加热

Reheat gently on the stovetop over medium-low heat until warmed through, or in the microwave.