Rawon, a favourite of our family … it’s a dish originated from East Java, Indonesia, a beef black soup. The soup is black in colour thanks to the “buah keluak” or black nuts (Pangeum edule, fruits of kepayang tree).
Today, our family will be having this dish together with few other dishes over at my 3rd sister’s house. Our 2nd iftar (breaking fast) together but this time there are more of us since the rest of the extended family will also be there tonight.
Here’s the recipe for Rawon.
200 g of beef stripes or tetelan
1 inch ginger
2 inch galangal – peeled the skin and crush it lightly
1 pkt of peeled black nut (buah keluak) – soak in hot water under soften
6 dried chillies – cut into small pieces and soak
1 tbsp of meat curry powder
2-3 pcs of kaffir lime leaves
6 stalks of long beans – cut into matchstick size
salt to taste
a little oil for frying
1) Pour water into a medium size pot (pour until reach half of the pot). Leave it to boil. Once boil, add in the beef stripes (tetelan) and continue boiling under the meat are tender.
2) Meanwhile, blend these ingredients together, onion, garlic, ginger, lemongrass, buah keluak and chillies.
3) Take a frying pan, and pour a little oil. Fry the blended ingredients together with the curry powder, kaffir lime leaves and galangal. Fry till fragrant. Off the fire.
4) Once the meat are tender, pour the fried ingredients into the pot. Stir and pour more water if needed.
5) Add the long beans and salt to taste.
6) Ready to serve with hot rice and sambal belacan with fried tempeh.