Ingredients with Measurements:
- 500 grams of button mushrooms, sliced
- 2 liters of water
- 5 kaffir lime leaves
- 2 lemongrass stalks, bruised
- 2 bay leaves
- 2 teaspoons of tamarind paste
- 2 tablespoons of vegetable oil
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 3 tablespoons of ground coriander
- 5 cloves of garlic, minced
- 5 shallots, minced
- 5 candlenuts, crushed
- 5 red chilies, sliced
- 2 teaspoons of shrimp paste
Special equipment needed:
- Mortar and pestle or food processor
Step-by-step instructions:
1. In a large pot, bring the water to a boil. Add the sliced mushrooms, kaffir lime leaves, lemongrass stalks, and bay leaves. Simmer for 30 minutes.
2. In a mortar and pestle or food processor, grind the garlic, shallots, candlenuts, red chilies, and shrimp paste into a smooth paste.
3. Heat the vegetable oil in a pan over medium heat. Add the ground paste and stir-fry for 2-3 minutes until fragrant.
4. Add the ground coriander to the pan and stir-fry for another minute.
5. Add the stir-fried paste to the pot of mushrooms and broth. Stir well.
6. Add the tamarind paste, salt, and sugar to the pot. Stir well.
7. Simmer the rawon for another 30 minutes until the mushrooms are tender and the broth has thickened.
8. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 150
Fat: 8g
Carbohydrates: 16g
Protein: 6g
Sodium: 400mg
Fiber: 3g
Substitutions for ingredients:
- Button mushrooms can be substituted with any type of mushroom.
- Tamarind paste can be substituted with lime juice or vinegar.
- Candlenuts can be substituted with macadamia nuts or cashews.
- Shrimp paste can be substituted with fish sauce or soy sauce.
Variations:
- This recipe can be made with beef, chicken, or tofu instead of mushrooms.
- Vegetables such as spinach, bean sprouts, or carrots can be added to the broth.
Tips and tricks:
- To make the broth more flavorful, toast the coriander seeds before grinding them.
- If the broth is too thick, add more water to thin it out.
- For a spicier rawon, add more red chilies.
Storage instructions:
Store leftover rawon in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rawon in a pot over medium heat until heated through.
Presentation ideas:
Serve the rawon in a bowl with steamed rice and garnish with sliced red chilies and chopped cilantro.
Garnishes:
- Sliced red chilies
- Chopped cilantro
- Fried shallots
Pairings:
- Indonesian sambal
- Pickled vegetables
- Fried tofu
Suggested side dishes:
- Steamed rice
- Indonesian-style fried rice (nasi goreng)
- Stir-fried vegetables
Troubleshooting advice:
- If the rawon is too salty, add more water to dilute the broth.
- If the rawon is too sour, add more sugar to balance the flavors.
- If the rawon is too spicy, add more water or coconut milk to mellow out the heat.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before slicing them.
- Keep the rawon refrigerated if not serving immediately.
- Reheat the rawon to an internal temperature of 165°F (74°C) before serving.
Food history:
Rawon is a traditional Indonesian beef soup that originated from East Java. This mushroom version is a vegetarian twist on the classic dish.
Flavor profiles:
Rawon has a rich and savory flavor with hints of sweetness and sourness from the tamarind paste. The ground coriander adds a warm and earthy flavor, while the red chilies provide a spicy kick.
Serving suggestions:
Serve the rawon with steamed rice and Indonesian-style fried rice (nasi goreng) for a complete meal.
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Region: Indonesian