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Indonesia, Asia · Rawon

Rawon Beef Sliders with Salted Egg Mayo and Sprout Slaw

Black beef braised in rawon spices and pulled, piled into butter-toasted slider buns with salty duck-egg mayo and crunchy bean-sprout slaw.

ServingsServes 2
Total cooking time2 h 20 min
DifficultyMedium
About servingsRaw kluwek nuts are poisonous; use only fermented, processed nuts sold for cooking. The sprouts are eaten raw: for young children, pregnant women, older people or anyone with weak immunity, blanch them for 10 seconds and cool.

Method

  1. Crack the kluwek and scoop out the black flesh (discard any that is grey or sour), then soak it in 2 tbsp hot water for . Blend it with its water, the peeled shallots and garlic, candlenuts, coriander seeds and sliced ginger into a smooth black paste.

    Add in this stepKluwek (keluak) nuts 2Shallots 3Garlic cloves 2Candlenuts (or macadamia nuts) 1Coriander seeds ½ tspFresh ginger 6 g

  2. Heat the oil in a 20 cm pot on medium heat and fry the paste with the bruised, knotted lemongrass and the lime leaves for , stirring constantly, until it darkens and the oil seeps out at the edges.

    Add in this stepVegetable oil 1½ tbspLemongrass stalks 1Makrut lime leaves 2

    medium heat

  3. Cut the beef into large 5 cm chunks, add them to the pot and turn to coat in the paste. Add the water and salt, bring to a boil, then cover and simmer on low heat for . Turn the meat two or three times and add a little water if it drops below halfway up the meat. It is done when it splits easily along the grain under a fork.

    Add in this stepBeef shank (or chuck) 240 gWater 650 mlSalt ¾ tsp

    low heat

  4. Lift out the beef and shred it with two forks; discard the lemongrass and lime leaves. Boil the remaining liquid uncovered on medium-high heat for until reduced to a thick sauce, then stir in the kecap manis and the shredded beef and toss until glossy. It should be moist but not runny.

    Add in this stepKecap manis (sweet soy sauce) 1½ tbsp

    medium-high heat

  5. Mash the cooked salted egg yolk finely with a fork and mix it into the mayonnaise. Trim and rinse the sprouts, shake them dry and toss with the sliced spring onion and lime juice for a crunchy slaw.

    Add in this stepMayonnaise 3 tbspCooked salted duck egg yolks 1Mung bean sprouts (short ones if possible) 60 gSpring onions 1Lime ½

  6. Split the buns. Melt the butter in a 24 cm pan on medium heat and toast the buns cut side down for , until golden; the toasted surface stops the sauce from making them soggy.

    Add in this stepSlider buns 4Butter 10 g

    medium heat

  7. Spread salted egg mayo on the bottom buns and pile on the warm rawon beef. Top with sprout slaw and fried shallots, close with the top buns and serve straight away.

    Add in this stepStore-bought fried shallots 2 tbsp

Cook's tip

The beef keeps for 2 days in the fridge; add 1 tbsp water when reheating to keep it juicy. No salted egg? Stir a little lime juice and sambal into the mayo for a spicy version. Leftover beef is great over rice, too.

Cooking it at camp

Braise the beef at home, chill it and carry it in a sealed container in the cooler, with the mayo already mixed. At the campsite, warm the beef in a pan over the grill, toast the buns on the grate and assemble.