Ingredients with Measurements:
- 500g beef (cut into cubes)
- 1 liter water
- 4 kaffir lime leaves
- 2 lemongrass stalks (bruised)
- 2 bay leaves
- 2 teaspoons salt
- 2 teaspoons sugar
- 1 teaspoon tamarind paste
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon black pepper
- 200g tofu (cut into cubes)
- 2 tablespoons vegetable oil
- 4 cloves garlic (minced)
- 4 shallots (minced)
- 2 red chilies (sliced)
- 2 green chilies (sliced)
- 2 cups bean sprouts
- 2 cups water spinach (cut into 2-inch pieces)
- 4 cups cooked rice
Special equipment needed:
- Mortar and pestle (optional)
Step-by-step instructions:
1. In a large pot, bring the water to a boil. Add the beef, kaffir lime leaves, lemongrass, bay leaves, salt, sugar, tamarind paste, coriander powder, cumin powder, turmeric powder, and black pepper. Stir well and let it simmer for 1 hour or until the beef is tender.
2. In a separate pan, heat the vegetable oil over medium heat. Add the garlic, shallots, red chilies, and green chilies. Stir-fry for 2-3 minutes or until fragrant.
3. Add the tofu to the pan and stir-fry for another 2-3 minutes or until lightly browned.
4. Add the tofu mixture to the beef broth and let it simmer for another 10-15 minutes.
5. In a mortar and pestle, pound the bean sprouts and water spinach until slightly mashed.
6. Add the mashed vegetables to the pot and let it simmer for another 5 minutes.
7. Serve the Rawon Tahu hot with cooked rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 30 minutes
Temperature:
- Simmer over medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Total fat: 15g
- Cholesterol: 50mg
- Sodium: 1200mg
- Total carbohydrates: 50g
- Dietary fiber: 5g
- Sugars: 5g
- Protein: 30g
Substitutions for ingredients:
- Chicken can be used instead of beef
- Lime juice can be used instead of tamarind paste
- Spinach can be used instead of water spinach
Variations:
- Rawon Buntut (oxtail soup)
- Rawon Daging Sapi (beef soup)
- Rawon Ayam (chicken soup)
Tips and tricks:
- To make the broth more flavorful, you can add a beef bone or two to the pot.
- You can adjust the spiciness of the dish by adding more or less chilies.
- For a vegetarian version, you can omit the beef and use vegetable broth instead.
Storage instructions:
- Store the leftover Rawon Tahu in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Rawon Tahu in a pot over medium heat until heated through.
Presentation ideas:
- Serve the Rawon Tahu in a bowl with cooked rice on the side.
Garnishes:
- Fried shallots
- Sliced chilies
- Lime wedges
Pairings:
- Indonesian crackers (krupuk)
- Sambal (chili paste)
Suggested side dishes:
- Indonesian vegetable salad (gado-gado)
- Fried tempeh
Troubleshooting advice:
- If the broth is too salty, you can add more water to dilute it.
Food safety advice:
- Make sure the beef is fully cooked before serving.
Food history:
- Rawon Tahu is a traditional Indonesian dish that originated from East Java.
Flavor profiles:
- Savory, spicy, and slightly sour
Serving suggestions:
- Serve the Rawon Tahu hot with cooked rice and garnishes on the side.
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Region: Indonesian