Ingredients with Measurements:
- 4 hard-boiled eggs
- 1 tablespoon vegetable oil
- 2 stalks lemongrass, bruised
- 3 kaffir lime leaves
- 3 bay leaves
- 1 teaspoon tamarind paste
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 tablespoon coriander seeds, toasted and ground
- 1 teaspoon cumin seeds, toasted and ground
- 1 teaspoon turmeric powder
- 2 cups water
- 1 cup beef broth
- 1 pound beef chuck, sliced thinly
- 1 cup bean sprouts
- 1/2 cup scallions, sliced thinly
- 1/2 cup fried shallots
- 1/2 cup fresh basil leaves
Special equipment needed:
- Mortar and pestle
- Large pot
Step-by-step instructions:
1. In a mortar and pestle, grind together the coriander seeds, cumin seeds, and turmeric powder until fine.
2. Heat the vegetable oil in a large pot over medium-high heat. Add the lemongrass, kaffir lime leaves, and bay leaves. Cook until fragrant, about 1 minute.
3. Add the ground spices to the pot and stir until fragrant, about 1 minute.
4. Add the water, beef broth, tamarind paste, salt, and sugar to the pot. Bring to a boil.
5. Add the sliced beef chuck to the pot and simmer for 30 minutes, or until the beef is tender.
6. Add the hard-boiled eggs to the pot and simmer for another 5 minutes.
7. Remove the lemongrass, kaffir lime leaves, and bay leaves from the pot.
8. Divide the bean sprouts, scallions, fried shallots, and fresh basil leaves among 4 bowls.
9. Ladle the hot rawon telur over the ingredients in the bowls.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 25g
Carbohydrates per serving: 20g
Protein per serving: 35g
Substitutions for ingredients:
- Chicken or tofu can be substituted for beef.
- Lime juice can be substituted for tamarind paste.
Variations:
- Add sliced potatoes to the pot with the beef.
- Use hard-boiled quail eggs instead of chicken eggs.
Tips and tricks:
- Toasting the spices before grinding them will enhance their flavor.
- Use a slotted spoon to remove the lemongrass, kaffir lime leaves, and bay leaves from the pot.
- Serve with steamed rice.
Storage instructions:
Rawon telur can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat rawon telur in a pot over medium heat until hot.
Presentation ideas:
Serve rawon telur in individual bowls with the ingredients arranged on top.
Garnishes:
Garnish with additional fried shallots and fresh basil leaves.
Pairings:
Serve with steamed rice and sambal oelek.
Suggested side dishes:
Serve with cucumber salad or pickled vegetables.
Troubleshooting advice:
- If the rawon telur is too salty, add more water to the pot.
- If the beef is tough, simmer for an additional 10-15 minutes.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F.
- Store rawon telur in the refrigerator at or below 40°F.
Food history:
Rawon is a traditional Indonesian beef soup that originated in East Java.
Flavor profiles:
Rawon telur has a rich, savory, and slightly sweet flavor with hints of lemongrass and kaffir lime.
Serving suggestions:
Serve rawon telur as a main course for lunch or dinner.
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Region: Indonesian