Why Most People Fail At Trying To Meat in Black Gravy (RAWON)

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Before you jump to Meat in Black Gravy (RAWON) recipe, you may want to read this short interesting healthy tips about Apples Can Certainly Have Enormous Advantages For Your Health.

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We hope you got benefit from reading it, now let’s go back to meat in black gravy (rawon) recipe. You can have meat in black gravy (rawon) using 40 ingredients and 5 steps. Here is how you do it.

The ingredients needed to cook Meat in Black Gravy (RAWON):

1. Get 600 gr beef (brisket), diced
2. You need 3 tbsp tamarind water
3. Use 2 tbsp brown sugar
4. Use 2 tbsp granulated sugar
5. Provide 2 tsp salt
6. Take 3/4 tbsp bouillon powder (beef flavor)
7. Use 1 1/2 l water
8. Provide Oil for frying
9. Get GROUND SPICES:
10. Take 7 shallots
11. Use 4 cloves garlic
12. Take 5 Kluwek, break open the shell and remove it
13. Get 6 pcs candlenut, toasted
14. Prepare 3 red chilies
15. Prepare 4 segment ginger
16. Prepare 2 segment turmeric
17. Take 1 segment kencur
18. Provide 1 1/2 tsp coriander, toasted
19. Use 3/4 tsp pepper
20. Provide 1/2 tsp cumin, roasted
21. Provide ADDITIONAL SEASONING:
22. Use 1 thumb galangal, crushed
23. Provide 4 bay leaves
24. You need 3 lime leaves
25. Get 2 stalks lemongrass
26. Get 2 stalks scallions, cut into 1 cm
27. Take SAMBAL (puree):
28. Prepare 5 red peppers, boiled
29. Get 10 cayenne peppers, boiled
30. You need 1/2 tbsp shrimp paste
31. Use SUPPLEMENTARY:
32. Get 3 salted eggs, cut into 2
33. You need 2 limes, cut to taste
34. Use 1 stalk spring onion, thinly sliced
35. Use 50 gr short sprouts
36. Take 2 tbsp shallot, fried
37. Use to taste White rice
38. Use to taste Jerk meat
39. Prepare to taste Prawn crackers
40. Provide to taste Sambal

Instructions to make Meat in Black Gravy (RAWON):

1. Stir-fry spices until fragrant – on low fire. Add ginger, bay leaves, lemon grass and lime leaves.
2. Add the beef, tamarind, sugar, bouillon powder and brown sugar. Cook until the meat changes color, cover the pan during cooking so the meat quickly cooks and the flavors mingle (be careful not to char).
3. Add water and scallions, and cook until boiling. Add salt and adjust the taste.
4. Rawon should be served while warm along with its complemenst.
5. NOTE : Kepayang, kluwek, keluwek, keluak, or kluak (Pangium edule Reinw. ex Blume) including achariaceae parts – first entered in flacourtiaceae, is a tree-shaped plant that grows wild or semi-wild. Keluwek seeds used as seasoning in the kitchen for Indonesian cuisine that has black color : rawon, brongkos, as well as konro soups.

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