Rawon or rice rawon (because it is always served with rice) is a form of stew meat menu with distinctive flavor because it contains kluwek. Rawon, although known as the East Javanese cuisine (such as Surabaya), known also by the people of Central Java east (Surakarta).
Meat for rawon generally is beef cut into small pieces. Seasoning the soup is very typical of Indonesia, which is a mixture of onion, garlic, galangal (laos), coriander, lemongrass, turmeric, chili, beef stew, salt, and vegetable oils. All these ingredients (except lemon grass and galangal) smoothed, then pan-fried until fragrant. Spice mixture is then put in the broth stew together with the meat. Rawon typical dark color comes from kluwek.
Rawon served with rice, equipped with a small bean sprouts, scallions, shrimp crackers, fried beef (jerked) and condiment.
ingredients:
500 g beef brisket beef, cut into pieces
2 bay leaves
2 lime leaves
1 stalk lemongrass, white part, crushed
1 cm galangal, crushed
3 tablespoons vegetable oil
Condiments, puree:
8 red onions
6 cloves of garlic
2 red chilies
3 grains hazelnut
5 pieces of papayas, take it
1 cm turmeric
1 tsp coriander
½ tsp shrimp paste
1 tsp tamarind chutney
2 tsp salt
Complement:
salted egg
short bean sprouts
chili paste
How to make:
Saute ground spices until fragrant.
Enter lemongrass, bay leaves, lime leaves and galangal. Stir until wilted.
Enter a piece of meat, stir until it changes color.
Pour water, bring to a boil.
Cook over low heat until meat is tender and the sauce shrinkage.
Remove and serve with complementary.
Serving for 6 servings.
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