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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 Methods To Live Green And Conserve Money In The Kitchen.

Until fairly recently any person who expressed concern about the destruction of the environment raised skeptical eyebrows. Those days are over, and it seems we all realize our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living more eco-friendly we won’t be able to resolve the problems of the environment. These kinds of adjustments need to start happening, and each individual family needs to become more environmentally friendly. The kitchen area is a good starting point saving energy by going much more green.

You may possibly prefer preparing food with your oven, but using a microwave instead will cost you way less money. When you find out it takes 75% more energy to cook in the oven, chances are you’ll look for more ways to use the microwave. When it comes to boiling water and steaming vegetables, you can save a lot of electricity and do the job faster with countertop appliances rather than a stove. You might believe that you save energy by washing your dishes by hand, nonetheless that is not true. A dishwasher is particularly efficient when it’s full before a cycle is commenced. By cool drying or even air drying the dishes instead of heat drying them, you can add to the amount of money you save.

As you can see, there are lots of little elements that you can do to save energy, as well as save money, in the kitchen alone. Green living is not really that tough. A lot of it really is basically using common sense.

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 only need 40 ingredients and 5 steps. Here is how you achieve it.

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