Rawon

Rawon or rice rawon ( because always is presented with rice) be menu in the form of fleshy soup with typical flavour because containing kluwek. Rawon, though is known as cookery typical of East Java, recognized also by Central Java public eastside ( area Surakarta).

Flesh for rawon generally is beef sawed up. Its(the soup flavour is very typical of Indonesia, that is shallot mixture, garlic, alpine galanga ( galingale), coriander, serai, kunir, paprika, kluwek, salt, and vegetable oil. All this material ( except serai and alpine galanga) refined, then ditumis until fragrance. This flavour mixture then is packed into fleshy decoction broth together with flesh. Dark colour typical of rawon comes from kluwek.

Rawon is presented with rice, equiped with small bean sprouts, onion leaf, crisply, and sambal.

Recipe for Rawon

Material:

• 300 beef grams which rather fatty
• 100 short bean sprouts grams, washed out
• 2 greeting leaf sheet
• 4 orange leaf sheet
• 1 bar serai, contused
• 2 cm lengkuas/laos, contused
• Salt and merica sufficiently
• 6 water glass

Flavour refined:

• 4 item shallot
• 2 garlic fang
• 4 item walnut
• 3 fruit of kluwek, taken its contents
• 2 fruit of red chilli

Way Of Making:

1. Small boxs cut of beef.
2. Heats 2 sdm cooking oil, tumis flavour refined until fragrance with serai, alpine galanga, greeting leaf and orange leaf. Adds salt and merica sufficiently.
3. Then, in pan which have been filled 6 water glass, enters steak and flavour refined, braises until soft and matured beef. If water run dry, added again according to appetite.
4. Serves by spreading short bean sprouts to it and decorative with orange leaf.

For 3-4 Portion