Rawon [ Beef Black Soup ]

Rawon or Nasi Rawon/Rawon Rice (when served with rice) is a strong rich tasting traditional Indonesian beef black soup. Originally from Surabaya in Indonesian province of East Java. It uses black nuts/keluak (Pangeum edule, fruits of kepayang tree) as the main spice which gives the strong nutty flavor and dark color to the soup.

Ingredients

• ·        600g Beef posterior
• ·        30g Turmeric roots
• ·        20g Ginger roots
• ·        50g Garlic
• ·        100g Shallot
• ·        50g Candlenut
• ·        20g Red stew
• ·        5g Kaffir lime leafs
• ·        30g Lemon grass
• ·        200g Black Nut (cleaned and delicate)
• ·        10g Coriander Powder
• ·        2g Bay leaf (Salam)
• ·        20g Galangal
• ·        3g Cumin
• ·        Salt
• ·        White Pepper Powder
• ·        White Sugar
• ·        Vegetables oil

How To Make

1. Soak kluwak nuts in hot water
2. Make an herb paste by blending garlic, shallots, turmeric root and soaked kluwak in your blender.
3. Heat the pot with coconut oil, saute the herb paste with lemon grass, lime leaves until fragrant.
4. Add in the cut up beef, chopped jicama and water
5. Season with salt, cumin, and coriander. Turn the heat to medium low, cover and cook until the beef is tender. I used my pressure cooker so the entire cooking took about 30 minutes. Regular pot might take about 1 hour.
6. Flavor with coriander powder, cumin, salt and sugar as per taste.

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