The sun rises on a hazy Sunday morning, and the smell of spices lingers in the air — it means time for grandma's bombay pav to begin. This week I encourage you to come with me in the kitchen and make Rawon — one of my favorites Indonesian black beef soup that comforts your body as well as soul.
Never just a meal, Rawon is bursting with flavors and history all the more reason to throw your very own family party where cooking becomes that much better. It is something you do with your loved ones; sleeves rolled up, let us together paddle through this soulful art that has been handed down generations after generation. Whether you're a seasoned chef or simply trying things out for the first time, we guarantee Rawon will make it to your Sunday table. Let's go!
Ingredients:
* 500 gram beef (preferable brisket or shank), cut into cubes
* 2 liters water
* 3 tablespoons vegetables oil
* 4 kaffir lime leaves
* 2 lemongrass stalks, smashed
* 2 Indonesian bay leaves (daun salam)
* Salt and pepper to taste
* 2 Green onions, sliced
* Fresh lime, cut into wedges (for serving)
Spice Paste:
* 7 shallots
* 4 cloves garlic
* 3 candlenuts (substitute with macadamia nuts if needed)
* 5cm fresh ginger and 5 cm fresh galangal (Lengkuas)
* 1-2 teaspoons keluak nuts (this gives rawon its dark color and unique flavor; available at Asian grocery stores)
* 1 teaspoon coriander seeds
* 1/2 teaspoon black pepper
* 1/2 teaspoon turmeric powder
For Serving:
* Steamed hot rice
* Emping crackers (bitternut crackers)
* Bean sprouts, blanched
* Fried shallots
* Fresh lime wedges
Instructions:
1. Prepare the Spice Paste: in a blender, blend the shallots, garlic, candlenuts, ginger, galangal, keluak nuts, coriander seeds, black pepper and turmeric powder until smooth.
2. Sauté the Paste: Heat the vegetable oil in a large post over medium heat. Add the spice paste and sauté for 3-5 minutes until it's fragrant.
3. Cook the Beef: Add the beef cubes to the pot and stir until they're coated with the spice paste. Pour in the water, add the kaffir lime leaves, lemongrass and bay leaves, and bring to a boil
4. Simmer: Reduce the heat and let the soup simmer for about 1/5-2 hours or until the beef is tender. Season with salt and and pepper to taste.
5. Serve: Ladle the rawon into bowls and garnish with sliced green onions and a sprinkle of fried shallots.
6. Serve hot with steamed rice, emping crackers, blanched bean sprouts, and a wedge of lime on the side for extra flavor.
Notes : The keluak nut gives rawon its iconic black color and rich taste, which makes it unique among Indonesian soups.
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