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Rawon Rice
Rawon is Indonesian cuisine in the form of black soup as a mixture of typical ingredients containing kluwek. Rawon, although known as a typical East Java cuisine, is also known by the east side people of Central Java.
Ingredients
Prepare the Rice
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Rice, washed 700.0 g
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Water 1006.0 ml
Prepare the Rawon Meat
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Beef Thigh / Brisket 800.0 g
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Salt 20.0 g
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Sugar 50.0 g
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Lemongrass 1.0 pc
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Lengkuas, crushed 3.0 cm
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Water 2000.0 ml
Make the Rawon Seasoning
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Shallots, peeled 20.0 pc
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Garlic, peeled 10.0 pc
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Large Red Chilli, uncored 6.0 pc
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Oil 20.0 ml
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Pepper Powder, sliced 3.0 g
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Kluwek, take the contents 5.0 pc
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Ginger 20.0 g
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Coriander, roasted 20.0 g
Complements
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Salted egg, halved 10.0 pc
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Lime, split four 5.0 pc
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Prawn crackers 10.0 pc
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Sambal Terasi 50.0 g
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Bean Sprouts, may change the sprouts 300.0 g
How to Make Rawon Rice
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Rice 300.0 g
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Rawon meat 50.0 g
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Rawon broth 10.0 pc
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Complements 5.0 pc
Preparation
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Prepare the Rice
- Rinse rice and mix with Knorr Lime Powder to avoid the rice dry.
- Cook with magic jar.
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Prepare the Rawon Meat
- Heat water, after boiling add the beef that has been cut into pieces.
- Add all the ingredients above.
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Make the Rawon Seasoning
- Blend all the above ingredients except oil and Bango Kecap Manis. Set aside.
- Heat the oil and saute the smashed spices until fragrant.
- Add the Bango Kecap Manis at the end, turn off the heat.
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Complements
- Prepare all the ingredients as directed.
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How to Make Rawon Rice
- Mix the rawon spice with rawon broth.
- Prepare the rice in a bowl.
- Pour rawon on a plate.
- Serve with complementary.
