Ingredients with Measurements:
- 500 grams beef, cut into small pieces
- 2 liters water
- 10 shallots, sliced
- 6 cloves garlic, sliced
- 5 red chilies, sliced
- 3 candlenuts
- 2 teaspoons salt
- 1 teaspoon sugar
- 2 stalks lemongrass, bruised
- 3 kaffir lime leaves
- 2 bay leaves
- 500 grams long beans, cut into 2-inch pieces
- 2 tablespoons oil
Special equipment needed: None
Step-by-step instructions:
1. In a pot, boil the beef and water until the beef is tender. Skim off any foam that rises to the surface.
2. In a blender, blend the shallots, garlic, chilies, and candlenuts until smooth.
3. Heat the oil in a pan and sauté the blended mixture until fragrant.
4. Add the sautéed mixture to the pot of beef and water.
5. Add the salt, sugar, lemongrass, kaffir lime leaves, and bay leaves to the pot.
6. Simmer for 30 minutes.
7. Add the long beans to the pot and simmer for another 10 minutes.
8. Remove from heat and serve.
30 minutes preparation time, 40 minutes cooking time
Temperature: Simmer over low heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 20g
- Protein: 30g
Substitutions for ingredients:
- Beef can be substituted with chicken or tofu
- Candlenuts can be substituted with macadamia nuts or cashews
- Long beans can be substituted with green beans or snap peas
Variations:
- Add boiled eggs to the dish
- Use different types of meat or protein
- Add vegetables such as carrots or potatoes
Tips and tricks:
- Skim off any foam that rises to the surface while boiling the beef and water to ensure a clear broth
- Bruise the lemongrass before adding it to the pot to release its flavor
- Add the long beans towards the end of the cooking process to ensure they do not overcook
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 side of rice.
Garnishes: Sliced red chilies, fried shallots, and chopped scallions.
Pairings: Serve with rice and sambal.
Suggested side dishes: Fried tempeh or tofu, steamed vegetables.
Troubleshooting advice:
- If the broth is too salty, add more water to dilute it.
- If the long beans are overcooked, they will become mushy. Add them towards the end of the cooking process to avoid this.
Food safety advice:
- Ensure the beef is cooked through before consuming.
- Store leftovers in the refrigerator and consume within 3 days.
Food history: Rawon is a traditional Indonesian beef soup that originated from East Java.
Flavor profiles: Savory, spicy, and slightly sweet.
Serving suggestions: Serve hot with a side of rice.
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Region: Indonesian