Rawon Iga Sapi Recipe
Ingredients:
- 700 grams beef ribs (cut into approximately 14 pieces)
- Water for boiling
For the Spice Paste:
- 9 red shallots (large)
- 5 garlic cloves
- 5 dried red chilies (or a mix, deseeded)
- 5 pieces of kluwek (pseudocarp, also known as “keluwek”)
- 5 cm turmeric root
- 3 cm ginger, smashed
- 5 cm galangal, smashed
- 1 nutmeg
- 1 teaspoon ground coriander
- 1 teaspoon ground black pepper
- 4 candlenuts
- 1 packet mushroom stock
- 2 stalks lemongrass
- Salt and sugar to taste
- 2 stalks green onions, sliced
- 5 kaffir lime leaves
Instructions:
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Prepare the Beef Ribs:
- Wash the beef ribs thoroughly. Place them in a pressure cooker, adding enough water to cover the meat.
- Bring the water to a boil over high heat without covering the pot. Allow it to boil for approximately 10 minutes.
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Prepare the Spice Paste:
- While the ribs are boiling, prepare the spice paste. In a blender or food processor, blend the red shallots, garlic, dried chilies, kluwek, turmeric, ginger, galangal, nutmeg, and candlenuts until smooth.
- Heat a small amount of vegetable oil (olive oil and a little sesame oil works well) in a pan. Add the blended spice paste and cook until fragrant and slightly reduced.
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Cook the Ribs:
- After the initial 10 minutes of boiling, discard the water and replace it with fresh water. Cover the pressure cooker and cook over high heat until you hear a hissing sound. Then, reduce the heat and cook for an additional 20 minutes from when you first hear the hiss.
- Note: The amount of water needed depends on your pressure cooker. Ensure there is enough water to cover the ribs. After the ribs are cooked, you can add more water if needed.
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Combine Ingredients:
- Add the lemongrass, ground coriander, ground black pepper, and additional water to the spice paste. Cook the mixture until it’s almost dry and fragrant.
- Once the beef ribs are tender and cooked through, remove the lid from the pressure cooker. Stir in the cooked spice paste and additional water, making sure the total liquid in the pot is about 2 liters.
- Add salt, sugar, mushroom stock, and green onions (previously sautéed separately to avoid raw odor) to taste. Allow the mixture to simmer until it reaches a boil.
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Final Touches:
- Adjust seasoning to your taste. Serve hot and enjoy!
Bismillah—may this dish be delicious and delightful! 😊
