Rawon nguling

Name: Rawon nguling
Cuisine: American
Ingredients: 200 g beef sirloin or tenderloin (thinly sliced); 4 spring onions, trimmed but left whole; 2 l beef stock; 50 ml vegetable oil; spice paste; 2 lemongrass, finely chopped; 3 cm galangal; 3 cm ginger; 2 large red chilies; 2 cm piece turmeric; 6 shallots; 5 cloves garlic; 1 tbsp coriander seeds, toasted & ground; 1 tsp salt; 1 tsp white pepper; 1 tsp ground cumin; 4 kaffir lime leaves, finely sliced; 1 tsp palm sugar; 1 tsp shrimp paste; 1 tsp tamarind paste; 2 tbsp candle nuts; 2 pieces ‘keluak’ nut soaked with hot water (see Note); garnish; beansprouts; fried shallots; 2 limes; 1 kaffir lime leaf very finely sliced; 2 shrimp crackers; 10 g sambal; coriander flowers

Cooking Rabbit @cook_9130801

Rawon nguling is a traditional dish from East Java Indonesia. A hearty beef soup made with rich keluak paste. Served with hot rice. The best time for make this recipes in winter season. But you can still make it in any season. You should try this recipes. I am guaranty this recipes not make you disappointed.

Cooking Rabbit @cook_9130801

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Ingredients

200 gbeef sirloin or tenderloin (thinly sliced)
4spring onions, trimmed but left whole
2 lbeef stock
50 mlvegetable oil
spice paste
2lemongrass, finely chopped
3 cmgalangal
3 cmginger
2large red chilies
2 cmpiece turmeric
6shallots
5 clovesgarlic
1 tbspcoriander seeds, toasted & ground
1 tspsalt
1 tspwhite pepper
1 tspground cumin
4kaffir lime leaves, finely sliced
1 tsppalm sugar
1 tspshrimp paste
1 tsptamarind paste
2 tbspcandle nuts
2 pieces‘keluak’ nut soaked with hot water (see Note)
garnish
beansprouts
fried shallots
2limes
1kaffir lime leaf very finely sliced
2shrimp crackers
10 gsambal
coriander flowers
chilli, finely sliced
lime

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Steps

1

Char grill or gas char the galangal, ginger, chilli and turmeric. Leave to cool.
2

Remove the seeds from the chilli, and roughly chop with the other charred ingredients.
3

Using a blender or food processor, blend the charred ingredients, together with the rest of the spice paste ingredients until smooth.
4

Heat a large non-stick wok over medium heat. Add the paste, and stir-fry for a couple of minutes, stirring constantly, until the paste has reduced and darkened in colour slightly.
5

Add the beef stock and bring to the boil. Adjust seasoning if needed.
6

To cook the spring onions, add the whole stalks into the boiling soup and cook till wilted and tender.
7

To serve, dunk the thin slices of beef into the hot stock in batches, and serve immediately in a bowl with a wilted shallot, hot soup, and garnishes of your choice.
NOTES
Keluak is a nut grown in Southeast asia. In its raw state, the nut is poisonous, but is made edible through a process of boiling and fermentation. You can buy fermented keluak (some times called buar keluak) at specialty Asian grocers.