RAWON

Rawon is one of the traditional meal of meat soup with special herbs for using materials known as kluwek. Rawon, mostly known as a typical dish from East Java, but also by people known to Central Java to the east (Surakarta).

Meat used as ingredients are generally Rawon cut beef into small pieces. Seasoning soup has a distinctive sense of Indonesia, which is produced from a mixture of onion, garlic, galangal (laos), coriander, lemon grass, turmeric, chilli, kluwek, salt, and vegetable oil. All of these ingredients (except lemon grass and galangal) mashed, then saute until fragrant. Spices that have been pan-fried and then put in the stew broth with meat. Typical dark color Rawon resulting from kluwek .

Rawon usually served with a plate of rice, equipped with a small bean sprouts, spring onion, crackers, and salsa( sambal).

The following materials and how to make it

Material:

* 300 grams of beef, slightly greasy
* 100 grams short bean sprouts, washed
* 2 bay leaves
* 4 pieces of orange leaves
* 1 stalk lemongrass, crushed
* 2 cm galangal / laos, crushed
* Salt and pepper to taste
* 6 cups water

Spices are blended:

* 4 red onions
* 2 cloves garlic
* 4 cloves pecan
* 3 fruit kluwek, taken it
* 2 pieces red chili

How to Make:

1. Cut the beef into small boxes.
2. Heat 2 tablespoons of cooking oil and fry the blended ingredients until fragrant with lemon grass, galangal, bay leaves and orange leaves. Add salt and pepper to taste.
3. Then, in the pot that was filled with 6 cups of water, put pieces of beef and spices mashed, boiled until the meat is cooked through and tender. When the water dries, add more to taste.
4. Serve with bean sprouts sprinkled on top and short-leaf decorated with orange.

This dish is enough for 3-4 people

Enjoy