Rawon is a milenia-aged dish that is fulfilling for a whole family. And of course, it is tasty and easy to cook!
Kitchenesia.com - While Rawon is spice-rich in taste, it also has a rich history that can be traced a milenia ago. A dish called Rarawwan was served on feasts to celebrate an inauguration. Rarawwan is a pioneer of what we call as Rawon todays.
Behind its intimidating black broth, Rawon has a special ingredient named keluak nut. It releases a deadly cyanide gas. Worry not, the gas level is harmless if you process it first. No harm done.
If you are wondering how to cook rawon safely and tasty, follow these steps.
Duration: 60 Menit
Yields: 4 Portion
Fried meat ingredients:
400 gram silverside joint beef, boil then chop
2 cloves garlic, ground
1/2 teaspoon coriander seeds
1/2 teaspoon salt
1/4 teaspoon pepper
500 ml frying oil.
Broth ingredients:
1.5 litre beef broth
5 keffir lime leaves, separate leaves from midribs
2 lemongrass, crush
1 leek, dice
1 teaspoon salt
1/4 teaspoon pepper
1/2 tablespoon sugar
2 tablespoon frying oil.
Ground spices:
8 shallots
3 cloves garlic
6 keluak nut, boil
2 cm turmeric, grill
4 candlenut, roast.
Supplements:
50 gram bean sprout
5 salted eggs
200 gram prawn cracker.
1. Season beef with a ground of fried meat ingredients. Fry beef on medium-heat pan until brown.
2. On medium temperature, Stir-fry ground spices with frying oil. Then add keffir lime leaves and lemongrass while stirring until fragrant. Then add leek while stirring. Pour beef broth into wok.
3. Add a salt, pepper, and sugar. Then boil on small fire fragrant and cooked.
4. Mix beef and rawon broth into a bowl. Serve with supplements.
