Authentic Indonesian Rawon Sapi Beef Soup Recipe

Rawon Sapi: A Classic Indonesian Beef Soup

Ingredients

• 250 grams of beef (tenderloin)
• 1 tablespoon cornstarch
• 10 kaffir lime leaves (remove the stems)
• 1 stalk of scallion
• 2 stalks of lemongrass (bruised)
• 3 cups of water
• Salt to taste
• Sugar to taste
• Beef-flavored seasoning powder to taste
• A handful of bean sprouts

Spice Paste:

• 3 black nuts (kluwek), flesh only
• 5 shallots
• 4 cloves of garlic
• 4 candlenuts
• 1 tablespoon coriander seeds
• 1 tablespoon ground cumin
• 1 thumb-sized piece of ginger (bruised)
• 4 cm turmeric
• Ground black pepper to taste
• 5 curly red chilies (adjust to taste)

Instructions

1. Prepare the Beef:

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   • Clean the beef thoroughly and soak it in cornstarch for 30 to 60 minutes to tenderize it.

2. Prepare the Spice Paste:

   • Boil the black nuts (kluwek) until the water reaches a rolling boil.
   • Grind all the spice paste ingredients into a smooth paste.

3. Cook the Spice Paste:

   • In a pan, sauté the spice paste until it becomes fragrant.
   • Add the bruised lemongrass and kaffir lime leaves, and continue to sauté until well combined.

4. Cook the Beef:

   • Add the beef to the pan and cook until it starts to brown.
   • Pour in the water, stirring to combine all the ingredients well.

5. Season the Soup:

   • Add salt, sugar, and beef-flavored seasoning powder to taste.
   • Stir in the bean sprouts.

6. Finish and Serve:

   • Once the soup comes to a boil, remove it from heat.
   • Garnish with chopped scallion.
   • Serve hot with steamed rice.

Rawon Sapi: The Essence of Indonesian Flavors

Rawon Sapi is a traditional Indonesian beef soup, renowned for its unique and aromatic spice blend. This delightful dish combines tender beef with a rich, dark broth made from kluwek, a key ingredient that imparts its signature black color and earthy flavor. Perfectly paired with warm steamed rice, Rawon Sapi is a comforting and hearty meal that captures the essence of Indonesian cuisine.

Detailed Ingredients Breakdown

• Beef (Tenderloin): Choose tender cuts for the best texture. The tenderloin is ideal as it cooks quickly and remains succulent.
• Cornstarch: Used to tenderize the beef, ensuring it is soft and juicy.
• Kaffir Lime Leaves: These aromatic leaves add a citrusy fragrance that enhances the soup’s complexity.
• Scallion: Fresh scallions are used as a garnish, adding a touch of color and a mild onion flavor.
• Lemongrass: Bruising the lemongrass releases its aromatic oils, contributing to the soup’s refreshing taste.
• Water: The base of the soup, providing the necessary liquid to meld all the flavors together.
• Salt, Sugar, and Beef-flavored Seasoning Powder: Essential seasonings that balance the flavors of the soup.
• Bean Sprouts: Add a slight crunch and freshness to the dish.

For the Spice Paste:

• Black Nuts (Kluwek): The star ingredient, giving the soup its distinctive dark color and earthy flavor.
• Shallots and Garlic: Basic aromatics that form the foundation of the spice paste.
• Candlenuts: These nuts thicken the soup and add a subtle richness.
• Coriander Seeds and Ground Cumin: Spices that introduce a warm, slightly nutty taste.
• Ginger and Turmeric: Fresh spices that add warmth and a vibrant yellow hue.
• Ground Black Pepper and Curly Red Chilies: For a touch of heat and depth of flavor.

Step-by-Step Preparation

1. Tenderizing the Beef:

   • Begin by cleaning the beef and cutting it into bite-sized pieces.
   • Soak the beef in cornstarch for 30 to 60 minutes. This step is crucial for achieving a tender texture.

2. Crafting the Spice Paste:

   • While the beef is tenderizing, prepare the kluwek by boiling it until the water reaches a rolling boil.
   • Grind the kluwek flesh along with shallots, garlic, candlenuts, coriander seeds, ground cumin, ginger, turmeric, ground black pepper, and curly red chilies into a smooth paste.

3. Cooking the Spice Paste:

   • In a large pan, heat some oil and sauté the spice paste until it becomes aromatic.
   • Add the bruised lemongrass and kaffir lime leaves, continuing to sauté until the mixture is well blended and fragrant.

4. Simmering the Soup:

   • Add the tenderized beef to the pan and cook until it begins to brown.
   • Pour in three cups of water, stirring to ensure all ingredients are well combined.
   • Season with salt, sugar, and beef-flavored seasoning powder to taste.
   • Stir in a handful of bean sprouts.

5. Final Touches:

   • Once the soup reaches a boil, remove it from the heat.
   • Garnish with freshly chopped scallions for added freshness and a pop of color.

6. Serving Suggestions:

   • Serve the Rawon Sapi hot, accompanied by steamed rice. The rich, savory broth, tender beef, and fresh garnishes create a harmonious blend of flavors and textures.

Culinary Tips and Tricks

• Balancing the Flavors: Adjust the seasoning according to your taste preference. The balance of salt, sugar, and spices is key to achieving the perfect flavor profile.
• Spice Paste Consistency: Ensure the spice paste is finely ground and smooth. This helps in evenly distributing the flavors throughout the soup.
• Serving Fresh: Rawon Sapi is best enjoyed immediately after cooking while the flavors are vibrant and fresh.

Nutritional Information (Per Serving)

• Calories: 320 kcal
• Protein: 22 g
• Fat: 15 g
• Carbohydrates: 25 g
• Fiber: 3 g
• Sodium: 750 mg

Rawon Sapi is more than just a dish; it’s a celebration of Indonesian culinary heritage. The combination of tender beef, exotic spices, and the unique flavor of kluwek makes this soup a must-try for anyone looking to explore the rich tapestry of Indonesian cuisine. Enjoy this delightful soup as a comforting meal that brings the warmth and hospitality of Indonesia right to your table.