Serves 4 people
1 kg beef
12 cloves shallots
4 cloves ginger
2 large red chillies
2 cm turmeric
6 buah keluak nuts
4-5 lime leaves
handful of green onions
2 cm ginger
3 candlenuts
1 tsp coriander seed
½ tsp cumin
½ tsp belacan (fermented shrimp paste)
2 cm galangal
lemongrass
tamarind
salt (to taste)

Recipe Courtesy of
Asian Food Network

Mariska's Rawon (Indonesian Beef Soup)

Mariska cooks up the delicious Rawon, a tasty and flavourful beef soup that originates from Surabaya, East Indonesia. It's potent and delicious key ingredient - the black keluak nut.

Difficulty: Medium

Preparation: 30 min
Cook: 60 min
Clean up: 15 min

Steps: 2 steps
17 Ingredients

Difficulty: Medium
Steps: 2 steps
17 Ingredients

Preparation: 30 min
Cook: 60 min
Clean up: 15 min

Instructions

Boil beef and fry aromatics
- Boil the beef for 30 minsa nd set aside.
- Crack open the keluak fruits and put them in hot water. Set this aside.
- Lightly toast candlenuts, cumin, and coriander seeds until fragrant.
- Crush and blend everything except lime leaves, green onion, lemongrass, galangal and tamarind together until smooth (thick paste consistency)
- Saute lime leaves, lemongrass and galangal until fragrant.

Add in keluak paste and simmer stew
- Add the thick keluak paste and sautef or 3-4 mins.
- Turn off the heat, put the sauteed paste along with the lime leaves, lemongrass and galangal into the beef stock prepared earlier.
- Add green onions and tamarind to the beef stock. Cook for a few mins. TASTE.
| IMPORTANT: If you can already taste the tamarind, take it out. Do not leave tamarind in the soup for too long because the flavor can get very intense.
- Cook for about 1 hour onlow heat

Plate and Serve!

Enjoy with sambal, salted egg, and shrimp crackers.

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Name: Mariska's Rawon (Indonesian Beef Soup)
Prep time: P0Y0M0D0H30M0S
Cook time: P0Y0M0D1H0M0S
Total time: P0Y0M0D1H30M0S
Yield: Serves 4 people
Cuisine: Asian
Ingredients: 1 kg beef; 12 cloves shallots; 4 cloves ginger; 2 large red chillies; 2 cm turmeric; 6 buah keluak nuts; 4-5 lime leaves; handful of green onions; 2 cm ginger; 3 candlenuts; 1 tsp coriander seed; ½ tsp cumin; ½ tsp belacan (fermented shrimp paste); 2 cm galangal; lemongrass; tamarind; salt (to taste)