Feel the pleasure of RAWON

Rawon

RAWON is beef black soup which is originally from East Java, Indonesia. Rawon uses black nuts or usually called Keluak/Kepayang as the main spice which gives the strong nutty flavor and dark color to the soup. Strength of flavor and special dark/black color of rawon makes this soup look different and very distinctive. Here's the recipe of Rawon, below :

Ingredients :                                                                  Additional ingredients :
3 ltr Water                                                                       2 Chives (finely chopped)
600 gr Brisket or Ribs                                                      100 gram Baby Bean Sprouts 
3 Lemongrass (crushed)                                                   Salted Preserved Egg 
3 cm Galangal (crushed)
5 Kaffir Lime leaves
3 tablespoon Cooking Oil
2 Lemon

Grinded spices :                                                 
8 cloves Shallot                                                      
5 cloves Garlic                                                      
4 Red chilies                                                          
4 Candlenut/Kemiri (roasted)
1-1/2 teaspoon Coriander (roasted)      
4 Keluwek/Kepayang                                              
2 cm Ginger                                                         
2 tablespoon Salt                                                  
2 cm Turmeric                                                       
2 tablespoon Sugar               
                                            
Direction :

1. Boiled the Brisket or Ribs for +/- 30 minutes (until the meat getting tender), removed the Brisket/ribs and cut into dice size. Don't waste the boiling water (broth), as it will be used for next step. Note : marinate the Brisket/Ribs with water lemon before boiled.
2. Heat the pan, and sauteed ground mixture of  garlic, shallot, keluwek, ginger, candlenut (kemiri), turmeric, red chili, coriander, sugar, and salt with cooking oil until it get aromatic. Note : roasted the coriander and candlenut (kemiri) before grinded.
3. Continue boiling the broth (step 1) and put the diced beef with lemongrass, galangal, and kaffir lime leaves into the boiling water.
4. The sauteed mixture is then poured into boiled beef stock as seasonings. Let boiling the soup for +/- 15 minutes.
5. For completion, added slices of chives and served with rice together with Baby Bean Sprouts, Salted Preserved Egg, and Sambal terasi. Note : Added salt, sugar, or commercial seasonings according to your taste.

For Chili Sauce:
2 tablespoon Shirmp paste
15 Red Chilies
10 Cayenne pepper
2 Cloves Shallot
1 Tomato
1-1/2 tablespoon Salt
2 tablespoon Sugar
1 tablespoon Brown sugar

Direction :

1. Boiled shallot, tomato, and cayenne pepper for +/-5 minutes. Then drain it.
2. Mix all item above (step 1) with shrimp paste, red chilies, and brown sugar by grinding.
3. Added salt and sugar. Squeeze the lemon, and pour it into the mixture.

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