Rawon Semarang

Tuesday, March 25, 2008

Finally, I can make Rawon (Indonesian dark beef soup), which taste similar to the one I used to eat growing up (either that or I already forgotten how it taste). The only difference is I used chayotes instead of bean sprouts.
Below is the recipe:

Beef Meat ( we usually use rib eye or shank)
2 shallots + 2 garlic - minced
1 pack bamboe brand Rawon instant seasoning
2 ts sugar
4 kafir lime leafs
1 lemongrass - cut into 2 inches in lenght
2 chayotes (= labu siam) - cut into small cubes about 1 inches each
1/2 ts shrimp paste (= terasi)
1ts of tamarind merge in 1/4 cup of warm water for about 15 minutes
fried shallot & soy sauce - as preferred

Eat with: additional ingredients:
lime juice, boiled eggs or duck eggs, onion cracker

In a pressure cooker or regular pot, Heat a little bit of oil, add shallot & garlic then put in the meat.
Add the instant seasoning and 2 lt of water. Let it cook 'till the meat softened. (about 20 minutes with my pressure cooker)
Then open and add the rest of the ingredients. Cook for another 10 minutes or 'till the chayotes softened.
Eat warm with the the additional ingredients.