Recipe : Famous Javanese Rawon
Rawon is an iconic traditional east javanese dish that has taken center stage nationality. The beef stock in this soupy dish is dark, blackish brown due to the use of kluwek ( black nuts) as its main ingredient. Furthermore the blacknuts also lend a really distinctive flavor and earthy aroma. The meat in rawon is very tender especially because the choice of collagen and fat rich brisket and slow cooking process over low heat. Now lets make your own Javanese Rawon!
Main Ingredient :
- 750 gr beef ( brisket or rump)
- 4 tbsp tamarind juice
- 2 lemongrass ( bruised)
- 2 springs onions
- 1 thumb sized piece galangal ( bruised)
- 5 kaffir lime leaves
Spice Paste :
- 5 black nuts
- 4 red chillies ( halve and remove the seeds )
- 8 shallots
- 3 garlic cloves
- 2 tbsp coriander
- 1 finger sized piece turmeric
- Salt to taste
How To Make :
- Place meat in a large pot. Fill the pot with just enough cold water to cover it. Add tamarind juice, kaffir lime leaves, galangal, lemongrass and springs onions. Cook over medium heat until the meat is tenderized. Remove and set aside. Cut the meat into dice shapped chunks.
- In a food processor or using mortal and pestle grind the spices to a smooth paste. Heat a little cooking oil in a pan then sautee the spice paste until fragnant.
- Add the spice paste into the meat broth. Also add water to the pot, until the volume reaches approximately 800 ml.
- Toss in the meat cubes back to the pot and continue cooking until they become even more tender.
- Serve rawon with steamed rice, sambal ( chili paste), short bean sprout, shrimp crackers and salted egg.
