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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 Tips For Living Green And Lowering costs Within the Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the ecosystem. That has completely changed now, since we all seem to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. The experts are agreed that we are not able to transform things for the better without everyone’s active contribution. This should happen soon and living in approaches more friendly to the environment should become a mission for every individual family. Read on for some ways to go green and save energy, generally in the kitchen.

You may prefer cooking with your oven, but using a microwave instead will cost you a lot less money. When you find out it will take 75% more energy to cook in the oven, you may look for more ways to use the microwave. Countertop appliances can boil water or steam vegetables more quickly than your stove, and use a lot less electricity. Many people mistakenly believe that doing the dishes by hand uses a reduced amount of energy than a dishwasher. Particularly if you make sure the dishwasher is full before starting a cycle. Conserve even more money by air drying or cool drying your dishes instead of heat drying them.

The kitchen on its own gives you many small means by which energy and money can be saved. Green living is not that difficult. A lot of it truly is simply utilizing common sense.

We hope you got insight 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 achieve that.

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