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Before you jump to Meat in Black Gravy (RAWON) recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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As you can see, it’s not at all hard to start integrating healthy eating into your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to meat in black gravy (rawon) recipe. You can cook meat in black gravy (rawon) using 40 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to prepare Meat in Black Gravy (RAWON):

1. Get 600 gr beef (brisket), diced
2. You need 3 tbsp tamarind water
3. Get 2 tbsp brown sugar
4. You need 2 tbsp granulated sugar
5. Provide 2 tsp salt
6. Take 3/4 tbsp bouillon powder (beef flavor)
7. Take 1 1/2 l water
8. Take Oil for frying
9. You need GROUND SPICES:
10. You need 7 shallots
11. Provide 4 cloves garlic
12. Prepare 5 Kluwek, break open the shell and remove it
13. Get 6 pcs candlenut, toasted
14. Get 3 red chilies
15. Get 4 segment ginger
16. Prepare 2 segment turmeric
17. Prepare 1 segment kencur
18. You need 1 1/2 tsp coriander, toasted
19. You need 3/4 tsp pepper
20. Get 1/2 tsp cumin, roasted
21. You need ADDITIONAL SEASONING:
22. Prepare 1 thumb galangal, crushed
23. Provide 4 bay leaves
24. Provide 3 lime leaves
25. Take 2 stalks lemongrass
26. Use 2 stalks scallions, cut into 1 cm
27. Get SAMBAL (puree):
28. Take 5 red peppers, boiled
29. Get 10 cayenne peppers, boiled
30. Take 1/2 tbsp shrimp paste
31. Get SUPPLEMENTARY:
32. Prepare 3 salted eggs, cut into 2
33. You need 2 limes, cut to taste
34. Prepare 1 stalk spring onion, thinly sliced
35. Provide 50 gr short sprouts
36. Get 2 tbsp shallot, fried
37. Prepare to taste White rice
38. Get to taste Jerk meat
39. You need to taste Prawn crackers
40. Use to taste Sambal

Instructions to make Meat in Black Gravy (RAWON):

1. Stir-fry spices until fragrant – on low fire. Add ginger, bay leaves, lemon grass and lime leaves.
2. Add the beef, tamarind, sugar, bouillon powder and brown sugar. Cook until the meat changes color, cover the pan during cooking so the meat quickly cooks and the flavors mingle (be careful not to char).
3. Add water and scallions, and cook until boiling. Add salt and adjust the taste.
4. Rawon should be served while warm along with its complemenst.
5. NOTE : Kepayang, kluwek, keluwek, keluak, or kluak (Pangium edule Reinw. ex Blume) including achariaceae parts – first entered in flacourtiaceae, is a tree-shaped plant that grows wild or semi-wild. Keluwek seeds used as seasoning in the kitchen for Indonesian cuisine that has black color : rawon, brongkos, as well as konro soups.

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