Rawon Daging Sapi

Description
This aromatic Indonesian soup is traditionally served with an array of garnishes - blanched Bean sprouts, wedges of hard-cooked egg, noodles, sprigs of Chinese Celery and crisp fried shallot flakes are some of the customary additions. Prepare as many of the garnishes as you like.



Ingredients

 * 600 g Beef rump
 * 30 g Turmeric roots
 * 20 g Ginger roots
 * 50 g Garlic
 * 100 g Shallot
 * 50 g Candlenut
 * 20 g Red chili
 * 5 g Kaffir lime leafs
 * 30 g Lemon grass
 * 200 g Black Nut (Kluwek), cleaned and soft
 * 10 g Coriander Powder
 * 2 g Bay leaf (Salam)
 * 20 g Galangal
 * 3 g Cumin, Salt, White Pepper Powder, White Sugar, Vegetables oil

Directions
Clean the beef rump and cut into cubes.  Blend shallot, garlic, ginger, candlenut, turmeric, red chili and black nuts (kluwek) until smooth.  Heat pan and put all blended ingredients and saute until cooked and smell good.  Add beef rump cubes and water to make the stock. <BR> Put kaffir lime leafs, salam, galangal, lemon grass and boil until beef is tender. <BR> Season with coriander powder, cumin, salt and sugar according to taste.<BR> <BR>
 * Notes: This original recipe is from Surabaya, Indonesia. It is served as a main course or soup in Indonesia together with salty egg and small beans sprout and krupuk udang.