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Rawon ( Beef In Soup )


500 gr beef
2 pieces of lemongrass, crushed
2 cm or 1 tbsp galangal, geprak
5 pieces of kaffir lime leaves
2 pieces Dauh onions, sliced ​​at 1 cm
pepper to taste
Sugar to taste
salt to taste
2 Liter of water
Subtle Seasonings:

10 grains of red onion
5 cloves garlic
5 grains hazelnut
5 pieces of papayas or 10 gr papayas bars
2 cm or 1 tablespoon ginger, peeled
1 cm or 1 tsp kencur, peeled
1 cm or 1 tsp turmeric, peeled
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp tamarind
1/2 tsp shrimp paste (optional)

Supplementary Material:
bean sprouts
Fried onions
Prawn crackers
sambal Paste
Salted Eggs

How to Make:

Sliced ​​beef about the size of the box. Wash thoroughly and drain.
Puree ingredients spices with mortar or blender.
If necessary add a little oil into the blender to simplify the process of destruction.
Heat 2 quarts of water to a boil, then enter cutlets ***.
Boil the meat until tender over medium heat to get a clear broth.
(If you need to dispose of the fat that appears on the surface of the water).
Saute the spices, lemon grass, galangal, kaffir lime leaves until fragrant.
Once fragrant, add seasoning stir into stew.
Add pepper powder, sugar and salt to taste.
If the meat is completely tender, put sliced ​​scallions.
Serve with bean sprouts, shrimp crackers and chili paste (if using).
Rawon will taste more delicious if it is deposited overnight.
Additional Note ***:

Boil the meat in boiling water with the temperature being locked up for so meat juices as well as get a clear broth.

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