Rawon

Ingredients

• •Beef shank
• •Keluak nuts
• •Shallots
• •Garlic
• •Lemongrass
• •Galangal
• •Bean sprouts
• •Tamarind
• •Rice

Steps

1. 1Simmer beef shank or chuck in water with bay leaves and lemongrass until the meat is tender enough to shred easily, reserving the flavorful broth.
2. 2Toast the black keluak (kluwek) nuts' flesh along with shallots, garlic, candlenuts, ginger, and galangal, then grind everything into a smooth, dark spice paste.
3. 3Fry the spice paste in oil until it turns deeply fragrant and the oil begins to separate at the edges, which develops the soup's signature near-black color.
4. 4Return the cooked beef and its broth to the pot along with the fried paste, then season with salt, sugar, and a bit of tamarind for tartness.
5. 5Let the soup simmer gently for another 20 to 30 minutes so the beef absorbs the earthy, slightly bitter flavor of the keluak.
6. 6Just before serving, stir in fresh bean sprouts so they soften slightly but keep some crunch.
7. 7Ladle the soup over steamed white rice and finish with sliced scallions, fried shallots, and a wedge of lime.
8. 8A salted duck egg and extra sambal are traditionally served alongside for balance.