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Indonesian Beef Black Soup

Indonesian Beef Black Soup

(Rawon)

Features:
  • Spicy
Cuisine:

For better result, choose brisket or silverside beef

Ingredients

  • For the paste

  • For the garnish

Directions

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This legendary dish from East Java province of Indonesia offer the fresh soup full of spices. One of the key spice is keluak nuts which come from the kepayang tree of Indonesia and Malaysia.

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Step 1
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Chopping the shallots, garlic, ginger and crushing the candlenuts. Then put remaining ingredients for the paste in a blender or food processor and blend until smooth. Set aside.

Step 2
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In a large pot, boil 2 litres of water over high heat.
Then reduce the heat into medium, add the beef and cook until well cooked.
Skim off and discard the fat that floats to the water surface, if desired.

Step 3
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Sautee the blended paste, lemon grass, galangal and kaffir lime leaves. Stirring continuously until well cooked and fragrant.

Step 4
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Transfer the paste to the boiled-beef pot. Seasoning accordingly by add the pepper, palm sugar and salt.

Step 5
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Serve the soup in individual serving dish, add in beansprouts and garnish with chopped spring onion.
If desired, enjoy the soup with hot steamed with rice, lime wedges and salted duck eggs. This soup also get along with shrimp crackers.

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  • Serves 4
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Ingredients

Adjust Servings:
500 grams Beef Cut in cube
2 stalks Lemongrass
1 inch Galangal
5 Kaffir lime leaves
2 Spring onions Chopped
Water
To taste Salt
To taste Pepper
To taste Palm sugar
For the paste
10 Shallots
3 cloves Garlic
5 Candlenuts
10 grams Keluak
2 cm Ginger
1/2 teaspoon Coriander powder
1 teaspoon Turmeric powder
1/2 teaspoon Cumin powder
1/2 teaspoon Tamarind
2 Red chillies
2 tablespoons Vegetable oil
For the garnish
Bean sprouts
Lime
Salted duck eggs

Nutritional information

288
Calories
17.84 g
Total Fat
8.38 g
Total Carbohydrate
23.13 g
Protein

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Thai Fried Sweet Potato Balls
next
Irish Potato Pancake

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