Rawon Iga (Beef Short Rib Rawon) with Sambal Terasi

Method

1. Crack the kluwek shells with the back of a knife and scoop out the black flesh. Use only flesh that is black, moist and smells bitter-nutty; discard any that is grey, hard or sour. Pour 2 tbsp hot water over the flesh and soak for 10 min.

   Add in this stepKluwek (keluak) nuts 4

2. Soak the short ribs in cold water for 30 minutes to draw out the blood, then pat them very dry. Heat part of the oil in a heavy 24 cm pot on medium-high heat and sear the ribs in a single layer for 10 min, in batches if the pot is crowded. Don't turn them too often: wait until every side is deep brown. That browning becomes the depth of the broth.

   Add in this stepBone-in beef short ribs 700 gVegetable oil ¾ tbsp

   medium-high heat

3. Pour the measured water over the seared ribs and scrape up the brown bits on the bottom with a wooden spoon. Bring to the boil on high heat, about 10 min, skimming off the foam with a ladle, then lower to medium-low heat and simmer gently with the lid ajar.

   Add in this stepWater 1,400 ml

   high heat→medium-low heat

4. Wrap part of the shrimp paste in foil and put it in a dry pan with the candlenuts and coriander seeds. Toast on medium-low heat for 3 min, rolling them around, until the candlenuts are golden and the shrimp paste smells toasty. Blend them with the shallots, garlic, sliced ginger, turmeric and the soaked kluwek with its water into a smooth black paste.

   Add in this stepCandlenuts (or macadamia nuts) 3Coriander seeds 1 tspShrimp paste (terasi) ½ tspShallots 6Garlic cloves 4Fresh ginger 12 gGround turmeric ½ tsp

   medium-low heat

5. Slice and crush the galangal; bruise the lemongrass and tie it in a knot. Heat the rest of the oil in the pan on medium heat and fry the paste with the galangal, lemongrass, lime leaves and salam leaves for 9 min. Keep stirring until the paste turns a shade darker and the oil separates and glistens at the edges; frying it this far removes any raw taste.

   Add in this stepVegetable oil 1¾ tbspGalangal 15 gLemongrass stalks 2Makrut lime leaves 4Indonesian bay leaves (salam) or bay leaves 2

   medium heat

6. Add the fried paste to the rib pot and rinse the pan out with a little broth. Add most of the salt, the palm sugar and the tamarind, half cover and simmer on medium-low heat for 2 h 5 min, until the meat pulls away from the bone easily. Top up with hot water if the liquid drops below the meat and skim off excess fat. Resting it for a day makes the flavours even rounder.

   Add in this stepSalt 1.4 tspPalm sugar (or brown sugar) 1¼ tspTamarind paste ¾ tsp

   medium-low heat

7. Slice the frying shallots evenly 1 to 2 mm thick and pat them dry. Put them in a small 16 cm pan with the frying oil, both cold, and heat on medium heat, stirring constantly for 8 min. Keep the oil around 150 to 160 °C and lift the shallots out as soon as they are light gold, then spread them on paper towels; they keep darkening after they come out. Never let wet utensils touch the hot oil.

   Add in this stepShallots, for frying 4Oil, for frying 150 ml

   medium heat

8. Pound the bird's eye chillies, red chilli, the rest of the toasted shrimp paste and the remaining salt roughly in a mortar, then squeeze in a little lime to make sambal terasi. Trim the sprouts, halve the salted eggs, slice the spring onions and cut the rest of the lime into wedges. Serve the ribs and broth in bowls topped with sprouts, spring onions and fried shallots, with rice, salted egg, sambal and lime alongside.

   Add in this stepBird's eye chillies 4Large red chillies 1Shrimp paste (terasi) ¼ tspSalt ⅛ tspLime 1Mung bean sprouts (short ones if possible) 80 gSalted duck eggs, cooked 2Spring onions 1Steamed rice to taste