Recipe: Yummy Rawon nguling

Rawon nguling.

You can have Rawon nguling using 32 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Rawon nguling

1. It’s 200 g of beef sirloin or tenderloin (thinly sliced).
2. Prepare 4 of spring onions, trimmed but left whole.
3. You need 2 l of beef stock.
4. Prepare 50 ml of vegetable oil.
5. It’s of spice paste.
6. It’s 2 of lemongrass, finely chopped.
7. You need 3 cm of galangal.
8. It’s 3 cm of ginger.
9. Prepare 2 of large red chilies.
10. It’s 2 cm of piece turmeric.
11. It’s 6 of shallots.
12. Prepare 5 cloves of garlic.
13. Prepare 1 tbsp of coriander seeds, toasted & ground.
14. You need 1 tsp of salt.
15. Prepare 1 tsp of white pepper.
16. It’s 1 tsp of ground cumin.
17. You need 4 of kaffir lime leaves, finely sliced.
18. It’s 1 tsp of palm sugar.
19. You need 1 tsp of shrimp paste.
20. You need 1 tsp of tamarind paste.
21. Prepare 2 tbsp of candle nuts.
22. Prepare 2 pieces of ‘keluak’ nut soaked with hot water (see Note).
23. Prepare of garnish.
24. Prepare of beansprouts.
25. Prepare of fried shallots.
26. Prepare 2 of limes.
27. You need 1 of kaffir lime leaf very finely sliced.
28. Prepare 2 of shrimp crackers.
29. It’s 10 g of sambal.
30. You need of coriander flowers.
31. You need of chilli, finely sliced.
32. It’s of lime.

Rawon nguling step by step

1. Char grill or gas char the galangal, ginger, chilli and turmeric. Leave to cool..
2. Remove the seeds from the chilli, and roughly chop with the other charred ingredients..
3. Using a blender or food processor, blend the charred ingredients, together with the rest of the spice paste ingredients until smooth..
4. Heat a large non-stick wok over medium heat. Add the paste, and stir-fry for a couple of minutes, stirring constantly, until the paste has reduced and darkened in colour slightly..
5. Add the beef stock and bring to the boil. Adjust seasoning if needed..
6. To cook the spring onions, add the whole stalks into the boiling soup and cook till wilted and tender..
7. To serve, dunk the thin slices of beef into the hot stock in batches, and serve immediately in a bowl with a wilted shallot, hot soup, and garnishes of your choice. NOTES Keluak is a nut grown in Southeast asia. In its raw state, the nut is poisonous, but is made edible through a process of boiling and fermentation. You can buy fermented keluak (some times called buar keluak) at specialty Asian grocers..

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