Rawon

Rawon is an Indonesian food in the form of black soup with meat as a distinctive blend of herbs that uses kluwek. Rawon, although known as a typical East Java cuisine, is also known by the people of East Java in the east (Surakarta area).  Generally for rawon meat is beef cut into small pieces, mainly the brisket portion. The seasoning of the soup is very Indonesian, which is a mixture of shallots, garlic, galangal (laos), coriander, lemongrass, turmeric, chili, kluwek, salt, and vegetable oils. All of these ingredients are mashed, then sauteed until fragrant. This seasoning mixture is then put in broth stewed meat together with the meat. The typical dark color of rawon comes from kluwek. Overseas, rawon is called black soup.

Rawon is served with rice, complemented by small bean sprouts, leeks, prawn crackers, empal beef and chili sauce. In the area of ​​East Java, there are many Rawon sellers, especially many famous Pasuruan rawon. Rawon meat recipe is one of the oldest dishes in Indonesia and is truly authentic. Rawon counts as the most classic and its unique appearance have been known since the 10th century!. Rawon is a food list that is currently very popular. In addition, the process of making rawon is also not difficult.

Rawon Recipes :

Ingredients:

-500 grams of meat brisket

-6 pieces of Orange leaves

-3 stalk Lemongrass

-3 liters of water

-1 galangal

Spice / Flavoring :

-8 red onion cloves

-5 garlic cloves

-4 medium-sized kluwek fruit, dredge the contents

-4 pecan nuts, roasted

-2 cm turmeric

-1 cm of ginger

-1 1/2 tsp coriander powder

-1 teaspoon of pepper

-2 tsp Salt

-1 stem of leeks cut into pieces.

How to make:

Boil the meat in boiling water until it's tender enough. After that remove from the cooking water and cut into the size of one mouthful. Strain the broth from the stew, then re-enter the cut meat with lemongrass, orange leaves and galangal. Saute the spices with a little oil until fragrant, then put in the meat stew. Cook until the meat is tender. If the water shrinks and the meat is not tender, add enough water and cook rawon until the meat is really soft. Shortly before being removed, add the onion slices. Thus the recipe for authentic rawon meat. Serve rawon with complementary and hot rice.

Kinds of Rawon:

Generally, rawon food is made using beef as the main ingredient. However, now this popular culinary is beginning to experience various modifications. Rawon appears with various terms and modifications to the appearance and ingredients. For example, in Surabaya city, the community was so fond of culinary named Rawon Setan. There is also the Blitar rawon, Malang rawon, Buntut rawon, Rawon, Aloe, Dengkul rawon, and Nguling Rawon which are also popular in various regions in Central and East Java. In addition, rawon also appears with various complementary foods such as salted eggs, fried tempeh, fried lung, empal goreng, fried tongue, and fried tripe. The blend of sweetness from rawon and the salty taste of complementary foods is guaranteed to make you addicted.