Rawon Rice

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. The soup is made of ground mixture of garlic, shallot, keluak, ginger, candlenut, turmeric, red chili and salt sauteed with oil until it gets aromatic. The sauteed mixture is then poured into boiled beef stock with diced beef. Lemongrass, galangal, bay leaves, kaffir lime leaves and sugar are then added as seasonings. The special dark/black color of rawon comes from the keluak as the main spice. The soup is usually garnished with green onion and fried shallot, and served with rice, hence the name Rawon Rice or Nasi Rawon in Indonesian language, together with baby bean sprouts, salted preserved egg, shrimp crackers and sambal chili sauce on the side.

Ingredients :

• 300 grams of meat select a somewhat greasy
• short sprouts of young white
• 4 lime leaves
• 2 bay leaves
• 1 stalk lemongrass crushed
• 2 cm galangal or laos which crushed
• salt and pepper to taste
• 6 cups water

Spices that are :

• 4 grains of red onion
• 2 cloves garlic
• 4 grains of candlenuts
• 5 pieces kluwek, retrieved contents
• 2 red chilies

How to cook :

• Cut beef into small boxes. 
• Heat 2 tablespoons oil and saute the spices are mashed with lemon grass, galangal, lime leaves and bay leaves. Add salt and pepper to taste.
• Heat six cups of water in a pot of herbs that have been sauteed enter, enter and simmer until cooked meat or meat is quite tender. If the water is reduced, add according to taste.
• Serve with hot rice and sprinkle with bean sprouts. If you do not miss the chili connoisseur. 
• Spicy flavor will add your appetite