Cherry & Dennis Helper Habitat
Indonesian Rawon Beef Soup
印尼黑果牛肉湯
Recipe overview
This home-style version preserves the dish's defining flavours with quantities and heat control suited to a Hong Kong kitchen.
01
Ingredients
Main ingredients
- 800 g, cubed beef shin
- 60 g prepared keluak flesh
- 2 stalks, bruised lemongrass
- 4 makrut lime leaves
- 150 g bean sprouts
- 120 g, chopped shallots
- 5 cloves, chopped garlic
- 5, toasted candlenuts
- 20 g, chopped ginger
Soup seasoning
- 1.8 litres beef stock
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 1/2 tsp salt
- 2 tbsp cooking oil
02
Tools
- household hob
- chef's knife
- raw-meat cutting board
- kitchen paper
- blender
- deep pot with lid
- skimmer
- ladle
- wooden spatula
- food thermometer
- measuring spoons and jug
- large bowl and six serving bowls
03
Steps
Step 1
Cut and dry the beef shin
Cut beef shin 800 g into 3 cm cubes on the raw-meat cutting board and pat dry with kitchen paper.
Step 2
Blend the authentic keluak bumbu
Blend prepared keluak flesh 60 g, shallots 120 g, garlic 5 cloves, toasted candlenuts 5, ginger 20 g, ground coriander 2 tsp, ground turmeric 1 tsp and beef stock 100 ml for 2 minutes into a smooth black bumbu paste.
Step 3
Prepare lemongrass, lime leaves and sprouts
Bruise lemongrass 2 stalks, tear makrut lime leaves 4, and rinse and drain bean sprouts 150 g.
Step 4
Heat oil in the deep pot
Heat cooking oil 2 tbsp in the deep pot with lid over medium heat for 2 minutes until shimmering.
Step 5
Fry the keluak bumbu until aromatic
Add the black bumbu paste, lemongrass and lime leaves; fry over medium-low heat for 8 minutes, stirring every minute, until moisture evaporates, oil separates and the paste smells aromatic.
Step 6
Brown the beef evenly
Add beef shin and brown over medium-high heat for 8 minutes, turning every 2 minutes so every side colours evenly.
Step 7
Add stock, boil and skim
Pour in the remaining beef stock 1.7 litres, bring to a boil over high heat for about 8 minutes, then skim foam with the skimmer for 3 minutes.
Step 8
Cover and simmer beef shin gently for 120 minute
Cover and simmer beef shin gently for 120 minutes.
Step 9
Check beef temperature and tenderness
Uncover, confirm the beef centre reaches at least 75°C with the food thermometer and test tenderness with the knife tip; cover and simmer 20 minutes longer if still firm.
Step 10
Add 1 1/2 teaspoons salt
Add 1 1/2 teaspoons salt, taste and adjust only if needed.
Step 11
Divide bean sprouts among bowls and ladle over b
Divide the bean sprouts evenly among six serving bowls and ladle over the boiling rawon.
Step 12
Rest two minutes and serve beef cubes with the d
Rest for two minutes, then divide the beef cubes and dark aromatic broth evenly among the six serving bowls.
Common mistakes
- Uneven pieces cook at different rates.
- Excessive heat burns the outside before the centre is done.
- Sharing utensils between raw and cooked food risks contamination.
- Adding seasoning before tasting can make the dish too salty.
Tips
Measure and arrange everything first; judge progress by colour, texture and safe centre doneness, not the clock alone.
