Rawon Sapi
Experience the rich and aromatic flavors of traditional Indonesian cuisine with this delightful Rawon Sapi recipe. Crafted with tender beef and a medley of fragrant spices, this dish is sure to tantalize your taste buds and bring a touch of Indonesian warmth to your dining table.
Ingredients:
- 1/4 kg (0.55 lbs) beef
- Melinjo leaves (to taste)
- 1 packet of instant coconut milk
- 3 kaffir lime leaves
- 2 bay leaves
- 1 piece of galangal (about 2 inches), bruised
- 1 stalk lemongrass, bruised
- Sugar and salt (to taste)
Spice Paste:
- 3 keluak (black nuts)
- 5 red chilies
- 5 bird’s eye chilies
- 4 shallots
- 3 cloves garlic
- 2 candlenuts
Instructions:
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Prepare the Beef:
- Boil the beef until it becomes tender. Once cooked, drain and cut the beef into bite-sized pieces as desired.
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Prepare the Spice Paste:
- Grind the keluak, red chilies, bird’s eye chilies, shallots, garlic, and candlenuts into a smooth paste using a mortar and pestle or a blender.
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Cook the Spice Paste:
- In a large pot or wok, heat some oil over medium heat. Sauté the spice paste along with the bay leaves, kaffir lime leaves, galangal, and lemongrass until fragrant.
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Combine Ingredients:
- Add the water used to boil the beef into the pot with the sautéed spices. Stir well to combine.
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Cook the Beef:
- Add the sliced beef to the pot, stirring to coat the pieces evenly with the spice mixture.
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Add Coconut Milk and Seasoning:
- Pour in the instant coconut milk and continue to stir. Add sugar and salt to taste. Continue to stir and taste, adjusting the seasoning if necessary.
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Final Touches:
- Once the mixture reaches a boil, add the melinjo leaves. Cover the pot briefly, allowing the leaves to wilt.
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Serve:
- Turn off the heat and your Rawon Sapi is ready to be served.
Enjoy this hearty and flavorful dish with steamed rice, and savor the unique blend of spices that make Rawon Sapi a beloved classic in Indonesian cuisine. Selamat mencoba (happy cooking)! ❤❤❤
