Sunday, February 10, 2008

Rawon (Brisket in Black Nut Sauce)


3 tablespoons Oil

1 stalk Lemon grass, bruised

3 Kaffir lime leaves

500 g Brisket, cut into 2 cm cubes

1 1/2 liters Water

Spice (ground):

2 Red chilies

3 Candlenuts, roasted or fried

1 teaspoon Coriander, roasted

1 teaspoon Chopped turmeric

1 tablespoon Chopped galangal

1/2 teaspoon Dried shrimp paste

4 cloves Garlic

8 Shallots

3-4 Black nuts, blanch the flesh, soak until tender and drain

1 teaspoon Tamarind


  • Heat oil and fry ground spices, lemon grass and kaffir lime leaves until fragrant, then add brisket.
  • Sauté until the color changes, then add water.
  • Simmer over low heat until the brisket is tender and ground spices are absorbed.
  • Serve immediately.

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