Nasi Rawon

Main ingredients

  • 5 pieces oxtail
  • 3 pieces short rib beef
  • Water
  • 1 onion
  • 1 head garlic
  • 1 tablespoon white pepper
  • Some sprigs Asian celery
  • 3 knobs ginger, peeled and bruised
  • 3 stalks lemongrass, white part and bruised
  • 2 knobs galangal, peeled and bruised
  • 2 pieces salam leaves
  • 3 pieces lime leaves, torn
  • 1 teaspoon white pepper powder  
  • 1 piece red bird eye chilli, bruised (optional)
  • 1 tablespoon leek, finely sliced
  • Cooking oil for frying

Paste ingredients

  • 20 pieces shallot
  • 10 cloves garlic
  • 2 pieces kluwek
  • 3 small knobs turmeric, peeled
  • ½ cup kencur, peeled

Condiment

  • 1 tablespoon mung bean
  • 1 tablespoon sliced green shallot
  • 1 tablespoon fried shallot
  • Half piece of salted duck egg
  • 1 tablespoon chilli sambal (see pantry)

Garnish

  • Finely sliced leek
  • Coriander sprig
  • Red curly chilli

Method

  • To make the stock, put beef pieces in a pan then cover with water, bring up to the boil and cook for about 20 minutes then discard the scum.
  • Then refresh with cold water, start to boil it again and add in onion, garlic, white pepper and Asian celery.
  • Slowly bring it up to a simmer for 4 – 5 hours until the meat is soft and falling off the bone.
  • Remove from the heat. Strain the liquor and discard vegetables, keep to one side.
  • Heat some oil in a pan, sauté the paste, bruised ginger, lemongrass, galangal, salam leaves, lime leaves and white pepper powder, stir through until aromatic.
  • Then add in the cooked oxtail and short rib beef, stir through then add in the stock.
  • Simmer for about 20 minutes.
  • Then add in red bird eye chilli and let it simmer a little bit longer.
  • Add in some leek slices at the end.
  • Served with white rice, mung bean, duck egg, chilli sambal and garnish with green shallot, fried shallot, coriander sprig and red curly chilli.   

CHILLI SAMBAL

Ingredients

  • 1 cup red bird eye chilli
  • 1 cup white vinegar
  • 1 ½ cup water

Method

  • Boil all ingredients together, blend and strain.
  • Allow to chill.
4-5 hours
2 portions