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

Before you jump to Meat in Black Gravy (RAWON) recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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Evidently, it’s not hard to begin integrating healthy eating into your daily lifestyle.

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

The ingredients needed to prepare Meat in Black Gravy (RAWON):
  1. Prepare 600 gr beef (brisket), diced
  2. Get 3 tbsp tamarind water
  3. Take 2 tbsp brown sugar
  4. Use 2 tbsp granulated sugar
  5. Prepare 2 tsp salt
  6. Prepare 3/4 tbsp bouillon powder (beef flavor)
  7. Use 1 1/2 l water
  8. Get Oil for frying
  9. Prepare GROUND SPICES:
  10. Take 7 shallots
  11. Prepare 4 cloves garlic
  12. Prepare 5 Kluwek, break open the shell and remove it
  13. Take 6 pcs candlenut, toasted
  14. You need 3 red chilies
  15. Get 4 segment ginger
  16. Prepare 2 segment turmeric
  17. Take 1 segment kencur
  18. Get 1 1/2 tsp coriander, toasted
  19. Get 3/4 tsp pepper
  20. Use 1/2 tsp cumin, roasted
  21. Take ADDITIONAL SEASONING:
  22. You need 1 thumb galangal, crushed
  23. Prepare 4 bay leaves
  24. Prepare 3 lime leaves
  25. Prepare 2 stalks lemongrass
  26. You need 2 stalks scallions, cut into 1 cm
  27. Use SAMBAL (puree):
  28. Provide 5 red peppers, boiled
  29. Provide 10 cayenne peppers, boiled
  30. Take 1/2 tbsp shrimp paste
  31. Provide SUPPLEMENTARY:
  32. You need 3 salted eggs, cut into 2
  33. You need 2 limes, cut to taste
  34. Get 1 stalk spring onion, thinly sliced
  35. Get 50 gr short sprouts
  36. Provide 2 tbsp shallot, fried
  37. Use to taste White rice
  38. Use to taste Jerk meat
  39. You need to taste Prawn crackers
  40. Take to taste Sambal
Steps 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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