Meat in Black Gravy (RAWON)
Meat in Black Gravy (RAWON)

Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, meat in black gravy (rawon). One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

This dish is the best Indonesian food and this dish usually serve with shrimp paste sauce ( sambal ) , salted eggs, sprout , celery, lime or lemon , rice. Rawon is an Indonesian beef soup. Originating from Surabaya, East Java, rawon utilizes the black keluak nut as the main seasoning, which gives a dark color and nutty flavor to the soup.

Meat in Black Gravy (RAWON) is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Meat in Black Gravy (RAWON) is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook meat in black gravy (rawon) using 40 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Meat in Black Gravy (RAWON):
  1. Get 600 gr beef (brisket), diced
  2. Make ready 3 tbsp tamarind water
  3. Make ready 2 tbsp brown sugar
  4. Take 2 tbsp granulated sugar
  5. Make ready 2 tsp salt
  6. Take 3/4 tbsp bouillon powder (beef flavor)
  7. Take 1 1/2 l water
  8. Get Oil for frying
  9. Take GROUND SPICES:
  10. Prepare 7 shallots
  11. Take 4 cloves garlic
  12. Take 5 Kluwek, break open the shell and remove it
  13. Prepare 6 pcs candlenut, toasted
  14. Make ready 3 red chilies
  15. Take 4 segment ginger
  16. Take 2 segment turmeric
  17. Prepare 1 segment kencur
  18. Make ready 1 1/2 tsp coriander, toasted
  19. Prepare 3/4 tsp pepper
  20. Get 1/2 tsp cumin, roasted
  21. Make ready ADDITIONAL SEASONING:
  22. Prepare 1 thumb galangal, crushed
  23. Prepare 4 bay leaves
  24. Get 3 lime leaves
  25. Get 2 stalks lemongrass
  26. Get 2 stalks scallions, cut into 1 cm
  27. Get SAMBAL (puree):
  28. Get 5 red peppers, boiled
  29. Get 10 cayenne peppers, boiled
  30. Prepare 1/2 tbsp shrimp paste
  31. Make ready SUPPLEMENTARY:
  32. Make ready 3 salted eggs, cut into 2
  33. Get 2 limes, cut to taste
  34. Make ready 1 stalk spring onion, thinly sliced
  35. Get 50 gr short sprouts
  36. Get 2 tbsp shallot, fried
  37. Make ready to taste White rice
  38. Prepare to taste Jerk meat
  39. Get to taste Prawn crackers
  40. Get to taste Sambal

Rawon is a unique Indonesian dish with origins in East Java. This flavorful soup is usually made with slow-braised beef and other traditional Indonesian ingredients such as lime leaves, lemongrass, ginger, and chili. Cara Membuat Resep Rawon Spesial Daging Sapi Dengan Bumbu Istimewa Lengkap Tips Cara Masak Seenak Rawon Pak Pangat, Malang, Nguli. Rawon adalah salah satu resep masakan sup asli nusantara yang unik dengan warna yang hitam atau black soup.

Steps to make Meat in Black Gravy (RAWON):
  1. Stir-fry spices until fragrant – on low fire. Add ginger, bay leaves, lemon grass and lime leaves.
  2. Add the beef, tamarind, sugar, bouillon powder and brown sugar. Cook until the meat changes color, cover the pan during cooking so the meat quickly cooks and the flavors mingle (be careful not to char).
  3. Add water and scallions, and cook until boiling. Add salt and adjust the taste.
  4. Rawon should be served while warm along with its complemenst.
  5. NOTE : Kepayang, kluwek, keluwek, keluak, or kluak (Pangium edule Reinw. ex Blume) including achariaceae parts – first entered in flacourtiaceae, is a tree-shaped plant that grows wild or semi-wild. Keluwek seeds used as seasoning in the kitchen for Indonesian cuisine that has black color : rawon, brongkos, as well as konro soups.

I am quite a regular of Sinar Pagi, food is always delicious; sadly this time the oxtail soup is too thick & meat is hard. Rawon Pak Pangat, typical Javanese Timuran slightly different from the original, sauce is not colored black but more clear. There are many menu choices, rawon empal suwir, rawon krengsengan. All with a choice of sauce or without gravy. A Southern favorite, the original biscuit was brought to the country by the British, and the 'sawmill' gravy was created as a cheap and filling breakfast option in the food-strapped colonies of the South during the Revolutionary War.

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