Nasi Rawon Recipe (Indonesian Black Beef Soup)
Rawon is a unique Indonesian dish with origins in East Java. This flavorful soup is usually made with slow-braised beef and other traditional Indonesian ingredients such as lime leaves, lemongrass, ginger, and chili.
However, the key element is buah kluwek, the Indonesian black nut.It is usually served alongside plain rice, salted eggs, bean sprouts, and sambal – a spicy Indonesian chili paste.
RECIPE INGREDIENTS
600 gr Beef for rawon / brisket
2 liters of water
2 bay leaves
3 stalks of Lemongrass, bruised
3 cm Galangal, bruised
3 pieces of Orange Leaves
5 tablespoons Oil for frying
Ground spices:
5 cloves of Red Onion
3 cloves of Garlic
4 pieces of Red Chili
2 pcs Candlenut
1 tsp Coriander
3 pcs Keluak Tua, steamed, take the contents
2 cm Ginger
3 cm Turmeric
1 teaspoon cooked shrimp paste
2 teaspoons Salt
2 stalks of Scallion, sliced
100 gr short bean sprouts (bean sprouts soto)
2 Btr Salted Eggs
DIRECTIONS ON HOW TO MAKE NASI RAWON RECIPE (INDONESIAN BLACK BEEF SOUP)
Cook the meat with bay leaves, lemon grass, galangal and lime leaves until tender and cooked.
Remove the meat, then cut into small pieces. Strain the stew, bring to a boil again with the sliced meat.
Heat the oil, sauté the ground spices along with the sliced spring onions until fragrant and cooked
Remove, then put into the meat broth. Cook over low heat until it boils again
Pour rawon into a bowl, sprinkle short bean sprouts on top. Serve with salted egg and chili paste.
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Ingredients
600 gr Beef for rawon / brisket
2 liters of water
2 bay leaves
3 stalks of Lemongrass, bruised
3 cm Galangal, bruised
3 pieces of Orange Leaves
5 tablespoons Oil for frying
Ground spices:
5 cloves of Red Onion
3 cloves of Garlic
4 pieces of Red Chili
2 pcs Candlenut
1 tsp Coriander
3 pcs Keluak Tua, steamed, take the contents
2 cm Ginger
3 cm Turmeric
1 teaspoon cooked shrimp paste
2 teaspoons Salt
2 stalks of Scallion, sliced
100 gr short bean sprouts (bean sprouts soto)
2 Btr Salted Eggs
Instructions
- Cook the meat with bay leaves, lemon grass, galangal and lime leaves until tender and cooked.
- Remove the meat, then cut into small pieces. Strain the stew, bring to a boil again with the sliced meat.
- Heat the oil, sauté the ground spices along with the sliced spring onions until fragrant and cooked
- Remove, then put into the meat broth. Cook over low heat until it boils again
- Pour rawon into a bowl, sprinkle short bean sprouts on top. Serve with salted egg and chili paste.
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Ingredients
600 gr Beef for rawon / brisket
2 liters of water
2 bay leaves
3 stalks of Lemongrass, bruised
3 cm Galangal, bruised
3 pieces of Orange Leaves
5 tablespoons Oil for frying
Ground spices:
5 cloves of Red Onion
3 cloves of Garlic
4 pieces of Red Chili
2 pcs Candlenut
1 tsp Coriander
3 pcs Keluak Tua, steamed, take the contents
2 cm Ginger
3 cm Turmeric
1 teaspoon cooked shrimp paste
2 teaspoons Salt
2 stalks of Scallion, sliced
100 gr short bean sprouts (bean sprouts soto)
2 Btr Salted Eggs
Instructions
- Cook the meat with bay leaves, lemon grass, galangal and lime leaves until tender and cooked.
- Remove the meat, then cut into small pieces. Strain the stew, bring to a boil again with the sliced meat.
- Heat the oil, sauté the ground spices along with the sliced spring onions until fragrant and cooked
- Remove, then put into the meat broth. Cook over low heat until it boils again
- Pour rawon into a bowl, sprinkle short bean sprouts on top. Serve with salted egg and chili paste.