Recipe : Famous Rawon ( Rawon Soup)
Rawon is an iconic traditional East Javanese dish that has taken center stage nationally. It's a must-have on almost every menu of any Indonesian restaurant out there. Rawon is always served with a spicy chili shrimp paste, raw short bean sprouts, salted egg and shrimp crackers. Because of the intensity of the soup, it is best paired with rice. However, when served as an appetizer, the soup is usually made lighter. Nowadays, rawon can be enjoyed at any time of the day: breakfast, lunch, or dinner. And now lets make your own rawon.
- 750 grams beef (brisket or rump)
- 4 tbsp tamarind juice
- 2 lemongrass (bruised)
- 2 spring onions
- 1 thumb-sized piece galangal (bruised)
- 5 kaffir lime leaves
Spice Paste :
- 5 black nuts
- 4 red chilies (halve and remove the seeds)
- 8 shallots
- 3 garlic cloves
- 2 tbsp coriander
- 1 finger-sized piece turmeric
- Salt to taste
How To Make :
- Place meat in the large pot. Fill the pot with just enough cold water to cover it. Add tamarind juice, kaffir lime leaves, galangal, lemongrass and spring onions. Cook over medium heat until the meat is tenderized. Remove and set aside. Cut the meat into dice-shaped chunks.
- In a food processor or using mortar and pestle, grind the spices to a smooth paste. Heat a little cooking oil in a pan then saute the spice paste until fragrant.
- Add the spice paste into the meat broth. Also add water to the pot, until the volume reaches approximately 800 ml.
- Toss in the meat cubes back to the pot and continue cooking until they become even more tender.
- Serve rawon with steamed rice, sambal (chili paste), short bean sprouts, shrimp crackers and salted egg.
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