Rawon

Method

1. Crack each kluwek shell with the back of a heavy knife or a pestle and scoop out the black flesh with a small spoon. It should be black, moist and smell bitter-nutty, like dark chocolate; discard any that are grey, white, hard or sour-smelling. Put the flesh in a small bowl, add 2 tbsp hot water and soak for 10 min.

   Add in this stepKluwek (keluak) nuts 3

2. Cut the beef into 3 cm cubes. Put it in a pot with enough cold water to cover, bring to the boil on high heat and boil for 5 min so the grey scum comes out. Drain, discard the water and rinse the meat under cold water; this keeps the soup clean-tasting.

   Add in this stepBeef shank (or brisket) 300 g

   high heat

3. Rinse the pot, then put the blanched beef and the measured water into a 22 cm pot. Bring to the boil on high heat, about 8 min, then turn down to medium-low heat and leave it simmering gently with the lid ajar while you make the spice paste.

   Add in this stepWater 1,100 ml

   high heat→medium-low heat

4. Toast the coriander seeds in a dry pan on medium-low heat for 1 min, until fragrant. Peel the shallots and garlic; peel and thinly slice the ginger. Blend or pound the toasted coriander, shallots, garlic, candlenuts, ginger, turmeric and the soaked kluwek with its water into a smooth, thick black paste (bumbu). Add water 1 tbsp at a time if the blades get stuck.

   Add in this stepCoriander seeds ¾ tspShallots 5Garlic cloves 3Candlenuts (or macadamia nuts) 2Fresh ginger 8 gGround turmeric ½ tsp

   medium-low heat

5. Slice the galangal 1 cm thick and crush it with the flat of the knife; bruise the white part of the lemongrass and tie it in a knot. Heat the oil in a 20 cm pan on medium heat and fry the paste with the galangal, lemongrass, lime leaves and salam leaves for 7 min, stirring constantly so it doesn't catch. It is ready when it darkens, smells deep and toasty, and the oil seeps out at the edges.

   Add in this stepVegetable oil 2 tbspGalangal 12 gLemongrass stalks 1Makrut lime leaves 3Indonesian bay leaves (salam) or bay leaves 2

   medium heat

6. Scrape the fried paste into the beef pot, then swirl a ladle of broth in the pan to catch the rest and pour it back. Add the salt and palm sugar and simmer on medium-low heat, half covered, for 1 h 20 min, until a chopstick slides easily into the beef. Top up with a little hot water if the liquid drops below the meat, then taste and adjust the salt.

   Add in this stepSalt 1¼ tspPalm sugar (or brown sugar) 1 tsp

   medium-low heat

7. Trim and rinse the sprouts, halve the salted eggs in their shells, slice the spring onions and cut the lime into wedges. Put rice in each bowl (or serve it on the side) and ladle over the beef and black broth. Top with sprouts and spring onions, and serve the salted egg, sambal and lime on the side to add as you eat.

   Add in this stepMung bean sprouts (short ones if possible) 60 gSalted duck eggs, cooked 2Spring onions 1Lime ½Steamed rice to tasteSambal (chilli paste) to taste