Authentic Indonesian Rawon Recipe

Ingredients

• 500g (1.1 lb) beef, cut into chunks 500g (1.1 lb) beef, cut into chunks
• 2 tablespoons oil 2 tablespoons oil
• 4 shallots, finely chopped 4 shallots, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 teaspoons coriander powder 2 teaspoons coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon shrimp paste 1 teaspoon shrimp paste
• 4 kaffir lime leaves 4 kaffir lime leaves
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 2 teaspoons salt 2 teaspoons salt
• 1 teaspoon palm sugar 1 teaspoon palm sugar
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 4 keluak nuts, boiled and mashed 4 keluak nuts, boiled and mashed
• Steamed rice, for serving Steamed rice, for serving
• Bean sprouts, lime wedges, and sambal, for serving Bean sprouts, lime wedges, and sambal, for serving

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat oil in a large pot over medium heat. Add shallots and garlic, and sauté until fragrant.
2. 2.
   Add coriander powder, turmeric powder, and shrimp paste. Stir well to combine.
3. 3.
   Add beef chunks and cook until browned on all sides.
4. 4.
   Add kaffir lime leaves, lemongrass, salt, palm sugar, and tamarind paste. Mix well.
5. 5.
   Pour in the beef broth and bring to a boil. Reduce heat to low and simmer for 1.5 to 2 hours, or until the beef is tender.
6. 6.
   Add the mashed keluak nuts and stir until well incorporated. Simmer for an additional 10 minutes.
7. 7.
   Serve the Rawon hot with steamed rice, bean sprouts, lime wedges, and sambal on the side.

Treat your ingredients with care...

• Keluak nuts — Make sure to boil the keluak nuts before mashing them. This helps remove any bitterness and enhances their flavor.

Tips & Tricks

• For a richer flavor, marinate the beef chunks with the spices for a few hours before cooking.
• If you can't find keluak nuts, you can substitute with black beans or black sesame seeds for a similar color and texture.
• Adjust the amount of tamarind paste according to your taste preference for tanginess.
• To save time, you can use a pressure cooker to cook the beef in less time.
• Leftover Rawon can be stored in the refrigerator for up to 3 days and the flavors will develop even more.

Serving advice

Serve the Rawon in individual bowls with a generous portion of steamed rice. Garnish with fresh bean sprouts and a squeeze of lime juice for added freshness. Accompany the dish with sambal on the side for those who enjoy a spicy kick.

Presentation advice

To enhance the presentation, sprinkle some chopped fresh cilantro or scallions on top of the Rawon before serving. The vibrant green color will contrast beautifully with the dark stew, adding a pop of freshness.