KOMPAS.com – Rawon Surabaya is a typical East Javanese dish that has a unique taste. The black sauce is rich in spices and comes from kluwek, a traditional ingredient that gives it a distinctive taste.
This dish is often served with accompaniments such as salted egg, chili sauce and shrimp crackers.
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The combination of savory taste and spice aroma makes rawon a favorite of many people. Making Surabaya rawon at home is not as difficult as you might imagine.
With simple ingredients, you can bring authentic Surabaya delicacies to the dining table, as reported by the book “Secret recipe handed down from generation to generation from Sumatra, Java & Sulawesi” (2012) by Murdijati-Gardjito, Amaliah, published by Galangpress Publisher below.
Material
- 700 g beef brisket, boil until half cooked, then cut into small pieces
- 700 ml stock (beef cooking water)
- 2 tamarind eyes
- 2 stalks lemongrass, bruised
- 1 galangal segment, bruised
- 2 spring onions
- 5 kaffir lime leaves
- Enough cooking oil for frying
Complementary:
- Salted egg
- Chilli sauce
- Prawn crackers
Ground spices:
- 3 red chilies, remove seeds
- ¾ tsp shrimp paste
- 8 red onions
- 5 cloves of garlic
- 2 tbsp coriander
- 5 kluwek
- 1 segment of turmeric
- Salt to taste
How to make rawon Surabaya
- Heat cooking oil, then saute the ground spices until fragrant.
- Add the beef pieces, tamarind, lemongrass, galangal, spring onions and kaffir lime leaves. Stir well until completely mixed.
- Add beef stock, cook over medium heat until the spices are absorbed and the meat is tender.
- Serve rawon with accompaniments such as salted egg, chili sauce and shrimp crackers to complete the deliciousness.
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