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Rawon

Name: Rawon
Prep time: PT45 minutes
Cook time: PT3 hours 30 minutes
Total time: PT4 hours 15 minutes
Yield: 6
Cuisine: Indonesia
Ingredients: 800 g Beef shank or chuck; 6 undefined Kluwek (Pangium edule); 150 g Shallots; 6 cloves Garlic; 2 cm Ginger; 1 cm Turmeric; 3 undefined Candlenuts (kemiri); 2-3 undefined Chili peppers (red); 1 stalk Lemongrass; 1 cm Galangal; 2 undefined Bay leaves (Indonesian); 3 undefined Lime leaves; 1 tsp Salt; 1 tsp Sugar; 2 tbsp Vegetable oil; 1.5 L Water or beef broth; 200 g Bean sprouts; 6 undefined Salted egg; undefined undefined Sambal terasi; undefined undefined Steamed rice

Indonesian Black Beef Soup

A deeply flavorful and aromatic black beef soup, originating from East Java. Its distinctive dark color and rich taste come from the unique kluwek nuts.

準備時間45 minutes

調理時間3 hours 30 minutes

合計時間4 hours 15 minutes

分量6

難易度Medium

2件の編集· Feb 8

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👨‍🍳 作り方

1
Prepare the kluwek: Carefully crack open the kluwek nuts. Scoop out the black paste from inside each nut. Discard the shells. Place the paste in a bowl and soak it in about 1/4 cup of hot water for at least 15 minutes until softened. Mash it into a smooth paste.
⏱️ 20 minutes
2
Make the spice paste: Combine the chopped shallots, garlic, ginger, turmeric, candlenuts (if using), and chili peppers in a food processor or blender. Add the mashed kluwek paste. Blend until you have a smooth paste. You may need to add a tablespoon of water to help the blending process.
⏱️ 15 minutes
3
Sear the beef: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (around 190°C / 375°F). Add the beef cubes in batches and sear them on all sides until nicely browned. This step adds depth of flavor. Remove the beef and set aside.
⏱️ 10 minutes
4
Sauté the spice paste: Lower the heat to medium (around 170°C / 340°F). Add the blended spice paste to the same pot. Sauté, stirring constantly, until the paste is fragrant and the oil begins to separate from the paste, about 5-7 minutes. This process is crucial for developing the complex flavors.
⏱️ 7 minutes
5
Simmer the soup: Return the seared beef to the pot. Add the bruised lemongrass, sliced galangal, bay leaves, and lime leaves. Pour in the water or beef broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer gently for at least 3 hours, or until the beef is fork-tender. Skim off any scum that rises to the surface during the first hour of simmering.
⏱️ 3 hours
6
Season and finish: Once the beef is tender, stir in the salt and sugar. Taste and adjust seasoning as needed. Simmer for another 10-15 minutes uncovered to allow the flavors to meld and the soup to thicken slightly.
⏱️ 15 minutes
7
Serve: Ladle the hot Rawon into bowls. Garnish generously with fresh bean sprouts. Serve immediately with halved salted eggs, a dollop of sambal terasi, and steamed rice on the side.
⏱️ 5 minutes

調理履歴を記録する

💡 プロのコツ

✓The unique black color and earthy flavor of Rawon come from the kluwek nut. Ensure you use fresh kluwek; old ones can be bitter.
✓Searing the beef and sautéing the spice paste until fragrant are key steps for developing the soup's deep flavor profile.
✓The longer the soup simmers, the more tender the beef will become and the richer the flavors will be.
✓Adjust the amount of chili peppers to your preferred level of spiciness.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

For a richer broth, use beef broth instead of water.
Some variations include adding a small amount of tamarind paste for a slight tang.
Experiment with different garnishes like fried shallots or fresh cilantro.