Rawon

Preparing the rawon

1. 1Cut the beef chuck into large cubes, 2 to 3 cm.
2. 2Cut the tomato into wedges.
3. 3Peel the garlic, shallots, and turmeric.
4. 4Put the garlic, shallots, keluak nuts, candlenuts, turmeric, oil, and water in a blender.
5. 5Blend until you get a smooth, even paste.
6. 6Heat a drizzle of oil in a large pot.
7. 7Sauté the spice paste over medium heat until fragrant and the oil rises to the surface.
8. 8Add the lemongrass, kaffir lime leaves, and bay leaves.
9. 9Continue cooking for a few minutes to develop the aromas.
10. 10Pour in the water and bring to a boil.
11. 11Add the beef, tomato, spring onion, salt, powdered stock, sugar, and pepper.
12. 12Cover and simmer for about 1 hour until the meat is very tender.

Preparing the sambal

1. 13Finely chop the red chilies and garlic in a blender.
2. 14Heat a little oil in a small saucepan.
3. 15Sauté the chili and garlic mixture for a moment.
4. 16Add the water, salt, sugar, and powdered stock.
5. 17Let reduce over low heat until slightly thickened.
6. 18Set aside.

Plating

1. 19Rinse the mung bean sprouts.
2. 20Cut the lime into wedges.
3. 21Divide the beef pieces among serving bowls.
4. 22Generously ladle in the hot broth.
5. 23Add the mung bean sprouts, half a salted egg, a few fried shallots, and a lime wedge.
6. 24Serve the sambal on the side or add it according to preference.
7. 25Enjoy immediately with steamed white rice.