August 14, 2009

Rawon (Diced Beef in Black Sauce Soup)

300 gr. beef brisket, cut into 2 cm cube
2 bay leaves
4 kaffir's lime leaves
1 stalk lemongrass, bruised
2 cm galangal (laos), bruised
salt and pepper to taste
6 glasses of water (1.5 liters)
2 Tbs. vegetable oil

Spice Paste Ingredients:
4 small shallots
2 cloves garlic
4 candlenuts
3 kluwek, take out the nut meat only
2 red chilies

100 gr. short beansprouts
Basil leaves

  • Heat 2 Tbs. oil and stir-fry the spice paste for a minute or two.
  • Add bay leaves, kaffir's lime leaves, galangal, lemongrass, salt and pepper. Stir-fry until fragrant.
  • Add the beef cubes and stir fry for a minute.
  • Meanwhile, heat water in a large pot and add the stir-fried beef cubes and cook on low heat until the meat is tender and flavor of the spices have been absorbed.
  • If the water level dropped too much, add hot water.
  • Serve with beansprouts and basil

*This recipe makes 3-4 servings.


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