Originating from Surabaya, Rawon has been described as “one of the oldest historically identified dishes of ancient Java.”
Ingredients:
1 pound beef shank, cubed
2 tbsp oil
6 ½ cups water
1 tbsp salt
¼ tsp black pepper
6 kaffir lime leaves
1 tsp lemongrass paste
1 stalk green onions , chopped
2 ½ tsp sugar
1 tsp tamarind paste, diluted in 1 tbsp water
Procedure:
- Into a large pot, heat oil on medium-high heat.
- Once oil is hot, add in the Rawon spice mix, lime leaves, and lemongrass paste. Stir until mixture is fragrant.
- Add in beef shank and toss it in the spice mixture until well-combined. Continue to cook until beef is seared.
- Add in water, salt, pepper, tamarind paste, and granulated sugar. Turn down the heat to low-heat, and let simmer until the soup boils and meat is tender, about 1 hour.
- Turn off the heat, then stir in chopped green onions.
- Serve Rawon over steamed rice, then garnish with your desired toppings
Author: Eroll C. Coyoca
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