How to make Rawon? Rawon is a Traditional East Java Beef Soup
Rawon is a traditional East Javanese meal which either you're gon na love or loathe. It extracts its distinct flavours from using the "Indonesian black nut" typically called "buah keluak" or "kluwak/kluwek", or more clinically Pangium edule.
In Singapore and Malaysia, buah keluak is much better called part of a trademark meal in Peranakan food "Ayam Buah Keluak" to which it provides its name. The dishes are so comparable that I would such as to believe that one is always developed from the other! If you like Ayam Buah Keluak and like to offer it a little twist by utilizing beef rather of chicken, Rawon is absolutely the meal for you.
The keluak fruit has to be faithfully scrubbed, washed and soaked for a number of days prior to making use of. Raw buah keluak which are newly collected from the tree are laced with cyanide substances and hence extremely poisonous! Back in Indonesia, the nuts was initially dealt with by boiling and after that burying them in ash for more than a month to enable the cyanide substances to break down and dissipate. Just then would the nuts be rendered "safe" for usage.
Ingredients:
- 600g Beef rump
- 30g Turmeric roots
- 20g Ginger roots
- 50g Garlic
- 100g Shallot
- 50g Candlenut
- 20g Red chili
- 5g Kaffir lime leafs
- 30g Lemon turf
- 200g Black Nut (Kluwek), cleaned and soft
- 10g Coriander Powder
- 2g Bay leaf (Salam).
- 20g Galangal.
- 3g Cumin.
- Salt.
- White Pepper Powder.
- White Sugar.
- Vegetables Oil.
Directions:
1. Period with coriander powder, cumin, sugar and salt according to taste.
2. Clean the beef rump and cut into cubes.
3. Include beef rump cubes and water to make the stock.
4. Heat pan and put all mixed components and saute up until prepared and smell excellent.
5. Mix shallot, garlic, ginger, candlenut, turmeric, black nuts and red chili (kluwek) up until smooth.
6. Put kaffir lime leafs, salam, galangal, lemon yard and boil up until beef hurts.
Rawon is a traditional East Javanese meal which either you're gon na love or loathe. It extracts its distinct flavours from using the "Indonesian black nut" typically called "buah keluak" or "kluwak/kluwek", or more clinically Pangium edule.
The keluak fruit has to be faithfully scrubbed, washed and soaked for a number of days prior to making use of. Raw buah keluak which are newly collected from the tree are laced with cyanide substances and hence extremely poisonous! Back in Indonesia, the nuts was initially dealt with by boiling and after that burying them in ash for more than a month to enable the cyanide substances to break down and dissipate. Just then would the nuts be rendered "safe" for usage.
- 600g Beef rump
- 30g Turmeric roots
- 20g Ginger roots
- 50g Garlic
- 100g Shallot
- 50g Candlenut
- 20g Red chili
- 5g Kaffir lime leafs
- 30g Lemon turf
- 200g Black Nut (Kluwek), cleaned and soft
- 10g Coriander Powder
- 2g Bay leaf (Salam).
- 20g Galangal.
- 3g Cumin.
- Salt.
- White Pepper Powder.
- White Sugar.
- Vegetables Oil.
1. Period with coriander powder, cumin, sugar and salt according to taste.
2. Clean the beef rump and cut into cubes.
3. Include beef rump cubes and water to make the stock.
4. Heat pan and put all mixed components and saute up until prepared and smell excellent.
5. Mix shallot, garlic, ginger, candlenut, turmeric, black nuts and red chili (kluwek) up until smooth.
6. Put kaffir lime leafs, salam, galangal, lemon yard and boil up until beef hurts.
