When I was 10 years old, I had dinner with my family and then the cooking is my grandma.
I started to learn cooking when I was 19 years old, I remember of Rawon beef ribs but it was too late to learn to grandma because he was gone. And finally I learned this recipe to my mother.
Rawon is a typical Indonesian cuisine with flavor and spices typical Indonesian flavor that makes sweat pouring profusely while eating it.
Ingredients
Preparation time: 10 minutes
Portion Size: 3-5 Servings
- 1/2 kg beef ribs
- 1/4 kg of beef
- 5-6 kluwek fruit
- 1 stem of lemongrass (crushed)
- 2 bay leaves
- 5 orange leaves
- 2 leeks
- 1 1/2 tbsp salt
- 1 tbsp sugar
- 1 teaspoon mushroom broth (totole)
- softened seasoning:
- 7 onion cloves
- 4 cloves garlic
- 2 pieces of red chili (seeded)
- 2 pieces of candlenuts
- 1/2 teaspoon pepper / pepper
- 1/2 tsp cumin
- 1 tsp coriander
- 1 slice of galangal
- 1 slice of ginger
- little kencur
- a bit of turmeric
- a little nutmeg
- complementary:
- Fried tempe
- Salted egg
- Toge / short sprouts
- Sambal
- Prawn crackers
- fried onion
Steps
Cooking time: 45 minutes
Boil ribs and beef briefly then dispose of boiled water. enter the water again and boil it back until the meat is tender.
Select a non-bitter flower.
Remove the kluwek meat and soak the hot water for a while, then drain.
Puree the spices to be smoothed.
On the already refined seasoning add kluwek and puree back.
Stir-fry the spices.
When it has been fragrant enter lemongrass, salam, and orange leaves. stir well.
Add the seasoning to the meat stew pan. add salt, granulated sugar and mushroom stock then mix well. cook until the soup shrinks slightly. check the taste. just before the pot is removed from the stove. put the chopped onion and fried onions.
Serve Rawon with a complement. if likes can be served with added lime.
The sauce can be sambal terasi or sambal from boiled cayenne pepper and added a little salt. Rawon tasty eaten with rice.
