Rawon (Javanese Beef Soup)

Hello!

When I was a little girl, my parents would take my siblings and I on road trip (like 18 H at least) to visit my late grandmother. She used to have a restaurant, especially for this beef soup that is known as Rawon, originating from East Java island of Indonesia.

Rawon (Javanese Beef Soup)

My SO likes this soup too, however, even though he did get to meet my grandmother before she passed away, he did not get to taste the soup the way my grandmother would make it. My grandmother lost her sight years before she passed away. The lost of her sights also caused her the restaurant, sadly.

Indonesia has many kinds of soups, and Rawon is one of the famous ones. Its authentic broth as the black color and flavor comes from a fruit called, Keluwak, which you can only find in Southeast Asia, and only Indonesians (and some Malaysians) use it in their dish. I have not heard other nations in Southeast Asia ever mentioned this fruit at all.

Keluwak (black nut)

I prepared this soup using my awesome electric pot, the famous Instant Pot, but obviously you can prepare it in regular stove top 🙂

Ingredients

  • 1 kg beef cubes
  • 2 lemongrass bruised
  • 1 thumb ginger
  • 1/2 of a large purple onion
  • 5 garlic
  • 5 candlenut no subs
  • 8-10 keluwak no subs, soften in enough hot boiling water
  • 10 dried kafir lime leaves no subs
  • 3 tbsp Royco or beef powder seasoning
  • 1/4 tsp turmeric powder
  • 1/2 tsp coriander ground
  • 2 tbsp vegetable oil

In fact, if you want that super tender beef, where it just pulls away when you bite it, yet you won’t be around the pot much, you can also prepare it using crockpot (slow cooker pot). This soup is very easy to make with whatever you feel like to, stove top, crockpot, and definitely the Instant Pot 😉

Instructions

  • In a blender, mix garlic, onion, ginger, candlenut, into a fine paste
  • Into Instant Pot (you can use stove top pot if you don’t have an IP), saute oil, paste, lemongrass, turmeric and coriander
  • Stir in beef and coat with spices
  • Pour about 3-4 L water, stir, add in Royco, stir
  • Place lid on
  • Press “soup”, and add 10 more minutes to the timer (50 mins total)

Indonesians love serving the soup (with the rice), accompanied with crackers/chips, with chili sauce, salted egg, new fresh mung bean sprouts (when the tails are still short), and sweet soy sauce 🙂

Rawon (Javanese Beef Soup)

Black broth soup from Java, Indonesia

Ingredients

  • 1 kg beef cubes
  • 2 lemongrass bruised
  • 1 thumb ginger
  • 1/2 of a large purple onion
  • 5 garlic
  • 5 candlenut no subs
  • 8-10 keluwak no subs, soften in enough hot boiling water
  • 10 dried kafir lime leaves no subs
  • 3 tbsp Royco or beef powder seasoning
  • 1/4 tsp turmeric powder
  • 1/2 tsp coriander ground
  • 2 tbsp vegetable oil

Instructions

  • In a blender, mix garlic, onion, ginger, candlenut, into a fine paste
  • Into Instant Pot (you can use stove top pot if you don’t have an IP), saute oil, paste, lemongrass, turmeric and coriander
  • Stir in beef and coat with spices
  • Pour about 3-4 L water, stir, add in Royco, stir
  • Place lid on
  • Press “soup”, and add 10 more minutes to the timer (50 mins total)

Notes

Serve the soup with warm rice!
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Congee (Rice Porridge)

Hello!

Cold days are coming ahead as Fall season is approaching fast here and I have the perfect dish to warm your soul, Chinese rice porridge, also known as congee.

The following congee is topped with gingered chicken. It is great to serve as is (with the chicken), even better with sliced onion, dried chives, pepper flakes (or white pepper powder), and more sweet soy sauce, by the way 😀

You can serve the congee anytime of the day, although in Asian countries, congee often served for breakfast mainly (or when you are not feeling well, your loved ones would treat you with heart warming delicious and healthy congee).

It is easy to make altho it takes a little time to turn the rice into porridge, but definitely warming the soul and the tummy. My kids just love it, so it’s a win-win, right? 🙂

Ingredients

  • 1 cup long grain rice
  • 1 box vegetable broth 1 L
  • at least 5 c water
  • 1 adult thumb ginger sliced thinly
  • 2 green onion sliced thinly
  • 5 baby carrots diced
  • 5 baby potatoes diced
  • 1 parsnip diced
  • 1 garlic thinly sliced
Place everything into a pot, bring to boil on high for 30 minutes, stirring often
add in seasonings and dried chives

Instructions

  • Soak rice for 30 minutes, drain, rinse
  • Place everything into a pot, bring to boil on high for 30 minutes, stirring often
  • Lower heat to medium-high, keep boiling until rice turned into porridge and vegetables are tender
  • Season with 1 1/2 tbsp Vegeta powder (or any other seasoning powder), 1 tsp garlic powder, 1 tbsp mushroom granules
  • Stir in 2 tbsp dried chives
  • Leave some of the broth, so do not totally evaporated the broth from the pot

The chicken topping (gingered chicken) is great not just for this congee. You can serve the gingered chicken with warm rice as you would Chinese take-out.

The chicken topping is great to be mixed with glass noodle too, just like fried noodle. Endless possibilities, as it is great for Taiwanese style steamed buns too 😀

Gingered Chicken

  • 500 g ground chicken
  • 1 thumb ginger, thinly sliced
  • 4 garlic, thinly sliced
  • 1/2 of a large onion, thinly sliced, or diced
  • 2 tbsp vegetable oil
  • 1 tbsp chicken flavored Royco powder (or any other seasoning powder)
  • a generous pinch white pepper powder
  • 2 tbsp sweet soy sauce (dark thick soy sauce)
  • 1/2 tsp sesame oil
  • 1/2 c water
  • 1/2 tin peaches and cream corn kernels

Instructions

  1. Brown ground chicken along with garlic and ginger
  2. Add in the rest of the ingredients, cook until water somewhat evaporated
  3. Stir in corn kernels

Happy Cooking! 😀

Congee (Rice Porridge)

Ingredients

Porridge

  • 1 cup long grain rice
  • 1 box vegetable broth 1 L
  • at least 5 c water
  • 1 adult thumb ginger sliced thinly
  • 2 green onion sliced thinly
  • 5 baby carrots diced
  • 5 baby potatoes diced
  • 1 parsnip diced
  • 1 garlic thinly sliced

Gingered Chicken

  • 500 g ground chicken
  • 1 thumb ginger thinly sliced
  • 4 garlic thinly sliced
  • 1/2 of a large onion thinly sliced or diced
  • 2 tbsp vegetable oil
  • 1 tbsp chicken flavored Royco powder or any other seasoning powder
  • a generous pinch white pepper powder
  • 2 tbsp sweet soy sauce dark thick soy sauce
  • 1/2 tsp sesame oil
  • 1/2 c water
  • 1/2 tin peaches and cream corn kernels

Instructions

Porridge

  • Soak rice for 30 minutes, drain, rinse
  • Place everything into a pot, bring to boil on high for 30 minutes, stirring often
  • Lower heat to medium-high, keep boiling until rice turned into porridge and vegetables are tender
  • Season with 1 1/2 tbsp Vegeta powder (or any other seasoning powder), 1 tsp garlic powder, 1 tbsp mushroom granules
  • Stir in 2 tbsp dried chives
  • Leave some of the broth, so do not totally evaporated the broth from the pot

Gingered Chicken

  • Heat oil, brown ground chicken along with onion, garlic and ginger
  • Add in the rest of the ingredients, cook until water somewhat evaporated
  • Stir in corn kernels