THE BLACK MEAT SOUP "RAWON" RECIPES

This rawon meat seasoning always uses beef, but there is something that makes it unique, namely the dark black appearance of the sauce. The reason is because the fruit keluak or kluwek. The contents of the boiled fruit are mixed with beef broth which is also used to cook the meat. In addition to its deep black color, beef broth will have a distinctive taste that is not commonly found in other dishes.

Fun fact, kluwek is also used for a Toraja dish called pammarasan. Next time we have a chance maybe we will try to cook together, okay? Another interesting fact is that kluwek is said to have to go through a process first to be safe for cooking and consumption. But certainly not as controversial as the popular fugu in Japanese cuisine.

INGREDIENTS:

• 500 grams of beef brisket
• 2 lemongrass stalks, bruised
• 5 lime leaves
• 1 segment of galangal, bruised
• Enough water

Ground spices:

• 6 cloves of red onion
• 3 cloves of garlic
• 7 pieces of kluwek, dredge the contents
• 1 tsp coriander
• 3 candlenuts, roasted
• 1 segment of turmeric, burn
• Salt to taste
• Sugar to taste
• Broth powder to taste

Complementary:

• Sprouts
• Salted egg
• Chili shrimp paste

HOW TO MAKE :

1. Saute ground spices, galangal, lemongrass and lime leaves until fragrant and cooked.
2. Then add the meat, mix well and add water.
3. Season with salt, sugar, and powdered stock. Stir, cook until cooked and the meat is tender.
4. Taste test and turn off the stove. Serve rawon warm with a sprinkling of sprouts, salted egg and chili sauce.