Ingredients with Measurements:
- 4 hard-boiled eggs
- 2 cups of water
- 1 cup of beef broth
- 1 cup of coconut milk
- 1 tablespoon of tamarind paste
- 1 tablespoon of palm sugar
- 1 tablespoon of salt
- 2 stalks of lemongrass, bruised
- 3 kaffir lime leaves
- 3 bay leaves
- 2 teaspoons of coriander seeds
- 1 teaspoon of cumin seeds
- 1 teaspoon of black peppercorns
- 6 cloves of garlic
- 6 shallots
- 5 red chilies
- 2 tablespoons of vegetable oil
Special equipment needed:
- Mortar and pestle or spice grinder
Step-by-step instructions:
1. Grind the coriander seeds, cumin seeds, and black peppercorns in a mortar and pestle or spice grinder until fine.
2. In a blender or food processor, blend the garlic, shallots, and red chilies until smooth.
3. Heat the vegetable oil in a pot over medium heat. Add the blended garlic mixture and sauté for 2-3 minutes until fragrant.
4. Add the ground spices, lemongrass, kaffir lime leaves, and bay leaves to the pot and stir for another 2-3 minutes.
5. Pour in the water, beef broth, coconut milk, tamarind paste, palm sugar, and salt. Stir well and bring to a boil.
6. Reduce the heat to low and let the soup simmer for 30 minutes.
7. Peel the hard-boiled eggs and add them to the soup. Let them cook for another 5-10 minutes until heated through.
8. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat: 22g
Carbohydrates: 17g
Protein: 14g
Substitutions for ingredients:
- Chicken broth can be used instead of beef broth.
- Brown sugar can be used instead of palm sugar.
- Lime juice can be used instead of tamarind paste.
Variations:
- Add sliced beef or chicken to the soup for a meatier version.
- Use tofu instead of eggs for a vegetarian option.
- Add bean sprouts and sliced cucumber as toppings for a fresh crunch.
Tips and tricks:
- Use a non-stick pot to prevent the soup from sticking to the bottom.
- Adjust the amount of red chilies according to your preferred level of spiciness.
- For a smoother soup, strain the blended garlic mixture before adding it to the pot.
Storage instructions:
Refrigerate the leftover soup in an airtight container for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over low heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a spoon and fork on the side.
Garnishes:
Garnish with sliced green onions and fried shallots.
Pairings:
Pair with steamed rice and a side of sambal for extra heat.
Suggested side dishes:
Serve with a side of Indonesian-style fried chicken or tempeh.
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too salty, add more coconut milk or water to balance the flavors.
Food safety advice:
Make sure to cook the eggs thoroughly before adding them to the soup.
Food history:
Rawon is a traditional Indonesian beef soup that originated from East Java. It is known for its dark color, which comes from the use of keluak nuts.
Flavor profiles:
The soup has a rich and savory flavor with a hint of sourness from the tamarind paste and sweetness from the palm sugar.
Serving suggestions:
Serve the soup hot with steamed rice and a side of sambal for extra heat.
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Region: Indonesian