500 g (1 lb 2 oz) beef, silverside or topside
Salt
3 red chillis (optional)
3 cloves garlic
1 tsp ground coriander
1 slice, or a pinch of ground, laos (galingale)
a little tamarind
1 tsp brown sugar
1 cup thick santen (coconut milk) made from half a coconut or from 180 g (6 oz) desiccated coconut
Vegetable oil, for frying
Boil the beef, with a littlesalt, for 2 hours. At the end, there should be only about 2 cupfuls of stock left with the beef in the saucepan.
Seed and slice the chillis (but reduce or omit these if you do not want the dish to be hot). Crush the garlic. (more…)
250 g (8 oz) topside of beef
grated meat of half a coconut or 250 g (8 oz) desiccated coconut
3 shallots
2 cloves garlic
1 tsp chilli powder
1 tsp ground coriander
1/2 tsp ground laos (galingale)
1 slice kencur
1 tsp brown sugar
2 tbs tamarind water
Salt
2 Kaffir lime leaves (if obtainable)
1.5 cups water
1 tbs vegetable oil (more…)
Like gule, Rawon is halfway between a meat dish and a soup so do not thicken the sauce. Unlike gule, Rawon does not have a warm golden colour but is very nearly black, as if the sauce had been made with Bovril. This colour comes from the keluwek nuts that are a small but important part of the dish. This nut looks from the outside like a large Brazil nut; inside, it has a soft black flesh. At the time of writing, it is not yet obtainable in Britain, but dried keluwek can be bought in Holland. They usually break up into small pieces in the packet, so 2 keluwek can mean 4 or 5 goo-sized pieces. Dried keluwek must be soaked in cold water for an our or so and then boiled for about 10 minutes so that they become soft. Without keluwek, these ingredients will make a pleasant-tasting dish, but it will not be Rawon. The ingredients listed will be enough for four people. (more…)
prep 20 mins
cook 20 mins
serves 4
1/2 kg fillet, cut into 7-cm slices and marinated wit 3 cloves crushed garlic
2 tomatoes
1 fresh red chilli, seeded
2 tbsps cooking oil
2 medium red onions. chopped
Sugar and salt to taste
2 medium potatoes, peeled and cut into 4 slices each
4 quail eggs, boiled and shelled (more…)
Like Semur, this is a good way to use leftovers, and very easy to cook.
500 g (1 lb) sliced roast beef
1 slice terasi
2 onions
2 cloves garlic
3 red chillis, seeded and crushed
1/2 tsp ground ginger
1 tbs dark soya sauce
1/2 cup tamarind water
2 tbs vegetable oil
salt
Crush the terasi and the garlic, and slice the onion. Fry the onion in oil until slightly browned, then add the terasi and garlic paste. Fry, stirring continuously, for half a minute or so, and add all the other ingredients, finishing with the meat. Stir well and let everything simmer very gently for 5-8 minutes. The mixture must not go dry, but the sauce should be very thick. Serve hot, with vegetables and rice.
Hard-boiled eggs are also good when cooked in this way.
800 g (1.75 lb) topside of beef, or rump steak
2 green chillis
2 onions
3 tsp brown sugar
1 tsp ground ginger
1 tsp tamarind water
60 g (2 oz) butter, melted
Cut the beef into small, thin slices. Seed and slice the green chillis and slice the onions. Dissolve the sugar in the tamarind water and add to it the ground ginger and salt.
Put the layer of slices of meat on the bottom of a thick saucepan then layer of onion and chilli (with a little salt), then another layer of meat, another of onion and chilli, and so on-with a top layer of meat. Pour the tamarind water and melted butter over this. Cover the pan and simmer for 35 minutes. Take the lid off the pan and go on cooking until the sauce has almost gone. Stir well, so that all the pieces of meat are coated with the melted butter. Serve hot with rice.
500 g (1 lb) silverside
1 onion
1 slice terasi
a pinch of chilli powder
1 tsp ground coriander
1/2 tsp turmeric
salt and sugar to taste
2 tbs tamarind water
1 cup stock
2 cups thick santen (coconut milk)
2 tbs vegetable oil
Boil the meat for 1 hour. Leave it to cool, and keep 1 cupful of the stock. Slice the meat into serving pieces.
Slice the onion and crush the terasi, then sauted both for about 1 minute. Add to them the turmeric, chilli powder, coriander, tamarind water and a pinch of sugar and salt. Saute this mixture for a few seconds before adding the meat and the stock. Then cover the pan and cook for 5 minutes. Uncover, and pour in the santen. Cook until the sauce becomes thick, stirring from time to time. Serve hot.
Like gule, Rawon is halfway between a meat dish and a soup so do not thicken the sauce. Unlike gule, Rawon does not have a warm golden colour but is very nearly black, as if the sauce had been made with Bovril. This colour comes from the keluwek nuts that are a small but important part of the dish. This nut looks from the outside like a large Brazil nut; inside, it has a soft black flesh. At the time of writing, it is not yet obtainable in Britain, but dried keluwek can be bought in Holland. They usually break up into small pieces in the packet, so 2 keluwek can mean 4 or 5 good-sized pieces. Dried keluwek must be soaked in cold water for an our or so and then boiled for about 10 minutes so that they become soft. Without keluwek, these ingredients will make a pleasant-tasting dish, but it will not be Rawon. The ingredients listed will be enough for four people. (more…)
500 g (1 lb 2 oz) beef, silverside or topside
