Rawon

Ingredients14

• beef brisket600 g
• keluak nuts8
• shallots6
• garlic4 cloves
• red chilies3
• galangal3 cm
• turmeric2 cm
• coriander seeds1 tsp
• lemongrass2 stalks
• kaffir lime leaves4
• bay leaves2
• palm sugar1 tsp
• salt1 tsp
• cooking oil2 tbsp

Method

1. Crack the keluak shells, scoop out the black flesh, and grind it with the shallots, garlic, chilies, galangal, turmeric, and coriander into a smooth paste.
2. Heat the oil in a pot and fry the paste until fragrant and the oil separates.
3. Add the beef and stir until it is coated and lightly browned.
4. Pour in 1.5 L water and add the bruised lemongrass, lime leaves, bay leaves, palm sugar, and salt.
5. Simmer gently for about 2 hours, until the beef is tender and the broth turns deep black.
6. Skim the surface, taste, and adjust the salt before serving hot.