Rawon

Rawon

 

What is Rawon?

Rawon or Nasi Rawon/Rawon Rice (when served with rice) is a strong rich tasting traditional Indonesian beef black soup. It uses black nuts/keluak (Pangeum edule, fruits of kepayang tree) as the main spice which gives the strong nutty flavor and dark color to the soup. wikipedia

Rawon originally comes from Jawa Timur, one of province in Indonesia. My ancestor are from Jawa Timur that;s why i know this kind of food but unfortunatelly i never made it from scratch. Even though my mom always made this kind of soup at home and people love my mom’s rawon but i never care about the recipe until i live abroad, far from my hometown. Since I live in Perth 3 years ago, i started to realize how important to preserve my traditional food, besides i love indonesian food too much…lol. So now, let’s just try made rawon from the scratch. This time i tried recipe from mba Rachmah blog.

Rawon

Source : Kedai Rachmah

Ingredients:

1/2 kg beef

1 lemongrass
6 kaffir lime leaves
1 cm galangal
2 tbs tamarind juice
100 gr bean sprout
Grounded ingredients :
6 cloves shallot
5 cloves garlic
2 red chilli
1/2 tsp coriander seed
1/4 tsp pepper
1/2 tsp cumin seed
1 tsp turmeric
1,5 cm Kencur
1 tsp belacan
8 bh Kluwak/black nuts (you can find it in asian store)
sugar and salt to taste
4 tbs canola oil

Method :
  1. Heat oil in the pan
  2. Stir fry all the grounded ingredients with lemon grass, kaffir lime leaves and galangal until the fragrant come out.
  3. Add tamarind, mixed well.
  4. Increase the heat then add beef meat, cook until meat change colour and then add water.
  5. Cook until beef tender.
  6. Ready to serve with fried shallot, bean sprout, salted egg, crackers and sambal terasi.

 

rawon1

 

At the end…..the recipe still not the same with my mom recipe but still yummyyyyy….but still i want to make my mom’s rawon so next time should call her and try to make her version of rawon…….

Rawon2

 

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Pisang goreng pasir ala my lil kitchen (Fried Banana with breadcrumbs)

pisang goreng pasir

 

What I made for my lazy weekend????

Pisang goreng Pasir ala my lil kitchen

Ingredients:

  • 2 tbs plain flour
  • 2 tbs self raising flour
  • 200 ml water
  • 2 tbs sugar
  • 4 lady finger bananas
  • 100 gr breadcrumbs

 

pisang goreng pasir1

 

Method:

  1. Heat oil in a pan.
  2. Mix all ingredients except banana in a medium bowl. Cut banana half size then dye it into flour mixture. After that dye it again into breadcrumbs.
  3. Fried it until golden brown.
  4. Ready to serve.

 

 

pisang goreng pasir2

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Nugget Bihun (Rice vermicelli Nugget)

Nugget Bihun

 

It’s actually finger food but my husband said if I made it bigger size than it could substitute rice. Kiddos love every kind of nugget, so I looove to made it too. Chicken or prawn nugget was nugget that i made usually, but this time i want to make a lil bit variation. I browse some idea from internet and i found this kind of nugget. I tried to make it with the recipe that i usually use with some modification here and there. And the result was so yum, kiddos love it!

NUGGET BIHUN

Ingredients:

  • 1 can sardine in tomatoes sauce
  • 1/2 onion, thinly sliced into dice shape
  • 3 cloves garlic, crushed
  • 200 ml fresh milk
  • rice vermicelli
  • 2 eggs
  • 3 tbs plain flour
  • salt and pepper to taste
  • 2 tbs oil

Additional ingredients:

  • 1 egg, whisk
  • breadcrumbs

 

Methods:

  1. Heat up the steamer.
  2. Heat oil in a pan, stir fry onion and garlic. Add sardine and flour. Mix well quickly. Then add milk gradually. Add eggs, salt and pepper at the end and cook for about 2-3 minutes.
  3. Put nugget mixture into the pan.
  4. Steam until set. You can use skewer test. It is set if there is no mixture sticky to the skewer.
  5. Heat up oil in a deep fried pan.
  6. Roll the nugget into the egg, then roll it into the breadcrumbs.
  7. Deep fried until golden brown and crisp.
  8. Ready to eat
Note: you could save the remaining nugget  in the fridge for about 1 week or you could save it in the freezer if you want to save it much longer.

 

 

 

 

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Sambal Bawang

sambal bawang

 

Some Indonesian love to eat with sambal, including me (of course, lol). This kind of sambal are really hot. You could reduce the use of hot chilli or you could just use red chilli if you don’t like it hot. But don’t forget to discard the seed because it’s reduce the heat as well. You could just eat sambal with warm rice and dried fish and raw veggie. Indonesian people said “nikmat bangeettttt” (so delish). We could consume lots of rice and it’s not good for my weight, lol. So don’t make sambal too often.

SAMBAL BAWANG

Ingredients:

  • 50 gr red chilli
  • 15 hot chilli
  • 5 cloves indonesian shallot or 1 onion/red onion (here I used only 1-2 shallot, because shallot that i found in here has bigger size compare to indonesian shallot)
  • 3 cloves garlic
  • 1 tbs sugar
  • 2 tsp salt
  • 1/2 tsp chicken stock (if you like)
  • 2-3 tbs canola oil

Methods:

  1. Grind red chilli, hot chilli, shallot and garlic using grinder or you could just use blender/chopper.
  2. Heat oil in a pan. Stir fry the ingredients and add salt, sugar, chicken stock (if you used it) to taste.
  3. Cook for about 15 minutes.
  4. Ready to serve. Or you could put it in a jar and keep in the fridge for about 2-4 weeks.

 

 

 

 

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Telur Pindang (Indonesian Marbled Hard Boiled Eggs)

telur pindang

 

Telur pindang usually eat with gudeg or warm rice only. You could also make it as your breakfast menu. How to make telur pindang? it’s so easy, if you don’t have shallot or onion skin, you could just use tea bag as the subtitute. Here is the recipe, let’s just try it out.

TELUR PINDANG

Ingredients:

  • 6 eggs
  • 600 ml water
  • 3 bay leaves
  • 1 cm galangal
  • 1 lemongrass
  • 1 tbs salt
  • 2 tsp sugar
  • 8-10 shallot /onion skin

Methods:

  1. Steam eggs. Set aside and let it cool.
  2. Cracked the skin using back of knife. Be careful when you cracked the eggs, don’t hit to hard to make beautiful pattern on it.
  3. Boil water in a pan, put all the ingredients and cook for about 30 minutes with medium heat. Or until the eggs becoming darker.

 

 

 

 

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