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Meat in Black Gravy (RAWON)
Meat in Black Gravy (RAWON)

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We hope you got benefit from reading it, now let’s go back to meat in black gravy (rawon) recipe. You can have meat in black gravy (rawon) using 40 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to cook Meat in Black Gravy (RAWON):
  1. Provide 600 gr beef (brisket), diced
  2. You need 3 tbsp tamarind water
  3. Take 2 tbsp brown sugar
  4. Use 2 tbsp granulated sugar
  5. Provide 2 tsp salt
  6. Take 3/4 tbsp bouillon powder (beef flavor)
  7. Prepare 1 1/2 l water
  8. Prepare Oil for frying
  9. Use GROUND SPICES:
  10. You need 7 shallots
  11. Take 4 cloves garlic
  12. Take 5 Kluwek, break open the shell and remove it
  13. Take 6 pcs candlenut, toasted
  14. Take 3 red chilies
  15. Take 4 segment ginger
  16. Use 2 segment turmeric
  17. Take 1 segment kencur
  18. You need 1 1/2 tsp coriander, toasted
  19. Provide 3/4 tsp pepper
  20. You need 1/2 tsp cumin, roasted
  21. Use ADDITIONAL SEASONING:
  22. Use 1 thumb galangal, crushed
  23. Use 4 bay leaves
  24. Provide 3 lime leaves
  25. You need 2 stalks lemongrass
  26. Take 2 stalks scallions, cut into 1 cm
  27. Prepare SAMBAL (puree):
  28. Use 5 red peppers, boiled
  29. Use 10 cayenne peppers, boiled
  30. Take 1/2 tbsp shrimp paste
  31. Get SUPPLEMENTARY:
  32. Use 3 salted eggs, cut into 2
  33. Get 2 limes, cut to taste
  34. Use 1 stalk spring onion, thinly sliced
  35. Use 50 gr short sprouts
  36. You need 2 tbsp shallot, fried
  37. Provide to taste White rice
  38. Provide to taste Jerk meat
  39. Take to taste Prawn crackers
  40. You need to taste Sambal
Instructions to make Meat in Black Gravy (RAWON):
  1. Stir-fry spices until fragrant – on low fire. Add ginger, bay leaves, lemon grass and lime leaves.
  2. Add the beef, tamarind, sugar, bouillon powder and brown sugar. Cook until the meat changes color, cover the pan during cooking so the meat quickly cooks and the flavors mingle (be careful not to char).
  3. Add water and scallions, and cook until boiling. Add salt and adjust the taste.
  4. Rawon should be served while warm along with its complemenst.
  5. NOTE : Kepayang, kluwek, keluwek, keluak, or kluak (Pangium edule Reinw. ex Blume) including achariaceae parts – first entered in flacourtiaceae, is a tree-shaped plant that grows wild or semi-wild. Keluwek seeds used as seasoning in the kitchen for Indonesian cuisine that has black color : rawon, brongkos, as well as konro soups.

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