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Meat in Black Gravy (RAWON)
Meat in Black Gravy (RAWON)

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 Life.

The benefits of healthy eating are now being given more attention than ever before and there are good reasons for doing this. Poor diet is a leading factor in health conditions such as heart disease and hypertension which can put a drain on the economy. Even though we’re constantly being advised to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. Most people typically believe that healthy diets call for a lot of work and will significantly change how they live and eat. It is possible, though, to make several minor changes that can start to make a difference to our day-to-day eating habits.

One way to deal with this to begin seeing some results is to realize that you do not need to alter everything straightaway or that you should completely get rid of certain foods from your diet. If you want to commit to a wholesale change, that is okay but the main thing at first is to try to see to it that you are making more healthy eating choices. Soon enough, you will likely discover that you will eat more and more healthy food as your taste buds get accustomed to the change. As with many other habits, change happens over a period of time and when a new way of eating becomes part of who you are, you are not going to feel the need to revert to your old diet.

Thus, it should be somewhat obvious that it’s easy to add healthy eating to your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to meat in black gravy (rawon) recipe. To make meat in black gravy (rawon) you need 40 ingredients and 5 steps. Here is how you do it.

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