Ingredients with Measurements:
- 500g beef (sirloin or chuck)
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 4 bay leaves
- 2 liters water
- 4 tbsp oil
- 4 shallots, sliced
- 4 cloves garlic, sliced
- 2 tbsp coriander seeds, toasted and ground
- 1 tbsp cumin seeds, toasted and ground
- 1 tsp turmeric powder
- 1 tsp salt
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 500g bean sprouts, blanched
- 4 hard-boiled eggs, halved
- 4 cups steamed rice
Special equipment needed:
- Mortar and pestle or spice grinder
Step-by-step instructions:
1. In a large pot, combine beef, lemongrass, kaffir lime leaves, bay leaves, and water. Bring to a boil and then reduce heat to low. Simmer for 2-3 hours until the beef is tender.
2. Remove the beef from the pot and set aside. Strain the broth and discard the solids.
3. In a separate pot, heat oil over medium heat. Add shallots and garlic and sauté until fragrant.
4. Add coriander, cumin, turmeric, and salt. Stir until fragrant.
5. Add the beef and broth to the pot. Stir in tamarind paste and palm sugar. Simmer for another 30 minutes.
6. To serve, place a scoop of rice in a bowl. Ladle the beef and broth over the rice. Top with bean sprouts and a hard-boiled egg.
Time:
Preparation time: 15 minutes
Cooking time: 3 hours
Temperature:
Simmer over low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 700
Fat: 25g
Protein: 35g
Carbohydrates: 85g
Fiber: 6g
Sugar: 12g
Sodium: 800mg
Substitutions for ingredients:
- Beef can be substituted with chicken or tofu
- Tamarind paste can be substituted with lime juice
- Palm sugar can be substituted with brown sugar
Variations:
- Add sliced chili peppers for extra heat
- Top with fried shallots for extra crunch
- Add sliced tomatoes or cucumber for freshness
Tips and tricks:
- Use a pressure cooker to speed up the cooking time
- Make a large batch and freeze for later use
- Use leftover broth for noodle soup
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a bowl with a spoon and fork.
Garnishes:
Garnish with chopped cilantro or scallions.
Pairings:
Pair with a cold glass of iced tea.
Suggested side dishes:
Serve with pickled vegetables or a side salad.
Troubleshooting advice:
- If the broth is too salty, add more water or beef broth.
- If the beef is tough, simmer for a longer time until tender.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Nasi Rawon is a traditional Indonesian dish from East Java. It is made with beef, spices, and a dark broth made from keluak nuts.
Flavor profiles:
Savory, earthy, and slightly sweet.
Serving suggestions:
Serve hot with steamed rice and toppings.
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Region: Indonesian