Ingredients with Measurements:
- 500g tempe, sliced
- 2 liters water
- 5 kaffir lime leaves
- 3 bay leaves
- 2 lemongrass stalks, bruised
- 3 garlic cloves, minced
- 5 shallots, minced
- 2 teaspoons coriander seeds, toasted and ground
- 2 teaspoons cumin seeds, toasted and ground
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 tablespoon tamarind paste
- 2 tablespoons sweet soy sauce
- 2 tablespoons fried shallots, for garnish
- 2 tablespoons chopped scallions, for garnish
Special equipment needed:
- Mortar and pestle or spice grinder
Step-by-step instructions:
1. In a large pot, bring water to a boil. Add tempe, kaffir lime leaves, bay leaves, and lemongrass. Simmer for 30 minutes until tempe is tender.
2. In a mortar and pestle or spice grinder, grind coriander seeds and cumin seeds until fine.
3. In a pan, heat vegetable oil over medium heat. Add garlic and shallots and sauté until fragrant.
4. Add ground coriander and cumin, turmeric powder, and salt. Stir until combined.
5. Add the spice mixture to the pot of simmering tempe. Stir well.
6. Add tamarind paste and sweet soy sauce. Simmer for another 10 minutes.
7. Serve hot with steamed rice. Garnish with fried shallots and chopped scallions.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Simmer over medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 18g
- Carbohydrates: 28g
- Protein: 16g
Substitutions for ingredients:
- Tempe can be substituted with tofu or chicken
- Kaffir lime leaves can be substituted with lime zest
- Tamarind paste can be substituted with lime juice
Variations:
- Add vegetables such as spinach or bean sprouts
- Use beef or pork instead of tempe
Tips and tricks:
- Toasting the coriander and cumin seeds before grinding will enhance the flavor.
- Adding a spoonful of peanut butter will give the broth a creamy texture.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until hot.
Presentation ideas:
- Serve in a bowl with a side of steamed rice.
Garnishes:
- Fried shallots and chopped scallions
Pairings:
- Indonesian crackers (krupuk)
- Sambal (Indonesian chili paste)
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
Troubleshooting advice:
- If the broth is too thick, add more water.
Food safety advice:
- Make sure to cook the tempe thoroughly to avoid foodborne illness.
Food history:
- Rawon is a traditional Indonesian beef soup from East Java.
Flavor profiles:
- Savory, earthy, and slightly sweet
Serving suggestions:
- Serve hot with steamed rice and garnishes.
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Region: Indonesian