Indonesian Rawon

Rawon or rice rawon (because it is always served with rice) is a form of stew meat menu with unique flavor because it contains kluwek. Rawon, although known as the East Javanese cuisine (such as Surabaya), known also by the community east of Central Java (Surakarta).

Meat for rawon generally is cut beef into small pieces. Seasoning soup is very typical of Indonesia, which is a mixture of onion, garlic, galangal (laos), coriander, lemongrass, turmeric, chili, kluwek, salt, and vegetable oils. All of these ingredients (except lemon grass and galangal), mashed, then sauteed until fragrant. This spice mixture is then included in the broth stew meat together with meat. Rawon typical dark color comes from kluwek.

Rawon served with rice, equipped with a small bean sprouts, green onion, crackers, and chili sauce.
In the East Java Regional Rawon we can find many sellers, especially rawon Pasuruan which is very famous.

All the ingredients which are needed in order to make rawon are:

·         300 grams of beef

·         100 grams of bean sprouts short

·         2 bay leaves

·         4 pieces of orange leaves

·         1 stalk lemongrass, crushed

·         2 cm galangal / laos, crushed

·         Salt and pepper to taste

·         6 cups water

Spices :

·         4 red onions

·         2 cloves garlic

·         4 eggs hazelnut

·         3 pieces kluwek

·         2 red chilies

How to make Rawon :

·         Cut small squares of beef.

·         Heat 2 tablespoons of cooking oil, saute the blended ingredients until fragrant with lemon grass, galangal, bay leaves and orange leaves. Add salt and pepper to taste.

·         Then, in the pot that is filled with 6 cups of water, put pieces of beef and spices are mashed, boiled until cooked and tender beef. When the water dries, add more according to taste.

·         Serve with a sprinkling of short bean sprouts on top and decorate with lime leaves.

·         Serve for 3-4 people.