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"Rawon" With Taste and Delicious

Rawon is Indonesian cuisine in the form of black souped meat soup as a mixture of typical flavor that uses kluwek. Rawon, although known as East Java specialties, is also known by the people of Central Java in the east (Surakarta area).

Meat for rawon is generally a small beef cut. Seasoning soup is very typical of Indonesia, which is a mixture of onion, garlic, galangal (laos), coriander, lemongrass, turmeric, lombok, kluwek, salt, and vegetable oil. All these ingredients are smoothed, then pan-fried until fragrant. This spice mixture is then put in a meat stew broth along with the meat. Dark color typical rawon comes from kluwek. Abroad, rawon is referred to as black soup.

Rawon served with rice, equipped with small bean sprouts, spring onions, prawn crackers, fried beef (empal) and sambal.

In the area of East Java, many sellers found Rawon, especially rawon Pasuruan many famous.


RAWON WITH 
TASTE AND DELICIOUS


Material :
- 500 gram brisket beef
- Water 3 liters
- 1 knee, split
- 3 orange leaves
- Lengkuas1 thumb, crush
- Lemongrass 1 stem, crushed
- Oil 5 spoons, for sauteing
- Royco Versatile Flavor Beef 3 packs
- Leaf onion 2 stalks, cut into size 1 cm

Ground spices :
- Kluwak 2 pieces
- Onion 7 grains
- Garlic 3 grains
- Turmeric 2 cm
- Ginger 2 cm
- Coriander, 1 teaspoon roasted
- Pepper ½ teaspoon
- Salt 2 teaspoons
- 2 teaspoons sugar

Blend the spice up and then set aside.

How to make :
Prepare the pot and enter the water and boil until boiling.
Enter the beef and knee and then boil half soft. Lift and cut meat according to taste. Set aside.
Enter Royco Multipurpose Cattle Flavor into the meat stew water so it becomes broth.
Heat oil on a skillet, stir-fry spices, galangal, lime leaves, and also lemongrass until cooked and fragrant.
Insert and mix the pieces of meat into the stir, stir until evenly distributed and cook until the spices soak.
Finally enter the stir-fry into the broth sauce that has been made earlier.
Cook until tender flesh using a small fire only.

Remove and serve while still warm, do not forget to add complement such as toge, lime and salted eggs.

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