Spesial! Resep RAWON KHAS JAWA TIMUR [Menu IdulAdha]

Learn how to make authentic East Javanese Rawon with Devina Hermawan, featuring fresh ingredients and easy steps for a flavorful, aromatic soup.

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Key Takeaways

Using fresh, quality ingredients is essential for authentic Rawon flavor.
Sauté blended spices on medium-low heat to develop aroma without burning.
Pressure cooking significantly reduces the time needed to tenderize beef shank.
Classic add-ons and sambal complement the dish’s taste and texture.
Proper food storage, like with Toshiba refrigerators, helps maintain ingredient freshness.

What the video covers

Devina Hermawan demonstrates how to make Rawon, a traditional East Javanese beef soup known for its thick, savory, and fragrant taste.
The recipe uses fresh ingredients including beef shank, keluak, garlic, shallots, turmeric, and various aromatics like lemongrass and kaffir lime leaf.
Devina explains the importance of sautéing blended spices on medium-low heat to avoid bitterness and preserve aroma.
The beef is pressure-cooked with the soup to achieve tenderness in a shorter time compared to boiling.
A spicy Thai chili sambal is prepared as a complementary condiment using Thai chili, garlic, oil, and seasoning.
Classic add-ons such as salted egg, bean sprouts, lime, and fried shallots enhance the dish's flavor and texture.
Devina emphasizes the use of quality ingredients and proper storage, highlighting the Toshiba refrigerator’s features like AirFALL Cooling and Pure Bio Technology.
The video includes practical tips on ingredient preparation, cooking times, seasoning balance, and serving suggestions.
Devina encourages viewers to share their recreations on Instagram and promotes Toshiba appliances as part of the cooking experience.

Chapters

What cut of beef is recommended for making Rawon?

Devina recommends using beef shank for its fibrous texture, but you can also use other cuts like beef fillet. The cooking time varies depending on the cut.

How do you prevent the blended spices from burning during cooking?

Sauté the blended spices on medium-low heat instead of high heat to ensure they cook properly and become fragrant without burning or tasting bitter.

What are the classic add-ons served with Rawon?

Classic add-ons include salted egg, bean sprouts, lime, fried shallots, and a spicy sambal, which enhance the flavor and texture of the dish.

Full Transcript — Download SRT & Markdown

Speaker A

I prefer Rawon that tastes light. Hello! Welcome back to my channel, Devina Hermawan. Today, I'll be making Rawon, one of my favorite meat dishes. The taste is unique. The soup is thick, savory, and fragrant.

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Don't worry. It's not as troublesome as it looks. The steps are quite simple, but the ingredients must be fresh.

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I keep the fresh ingredients I'll use today in this Toshiba refrigerator. Let's dive into the ingredients! Here, I'm using beef shank. You can also use other cuts that you like.

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For the blended spices, we'll use garlic, shallots, candlenuts, turmeric, and keluak. Make sure the keluak is jet black and shiny. It shouldn't be dry or bitter.

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We also need oil to blend. Other aromatics include bay leaf, kaffir lime leaf, lemongrass, green onions, and tomato for the soup.

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We'll also make a spicy Thai chili sambal with Thai chili, oil, and garlic. As add-ons, I'm using bean sprouts, lime, fried shallots, and salted egg.

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Let's start! You can pressure-cook the meat first, or be practical like I do, which is to cook it with the soup.

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So, let's prep the blended spices first. Add garlic, shallots, and toasted candlenuts. If your candlenuts aren't stale, you can opt not to toast them.

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Add the keluak, turmeric, oil, and blend. If it's hard to blend, add water. Then, continue to blend until it's smooth.

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Once the spices are smooth, prepare a pan. Then, sauté the spices on medium-low heat.

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We blended it with oil, so we don't need more oil. When sautéing spices, especially one that's blended smoothly like this, use medium-low instead of high heat.

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We need it to be cooked properly until it becomes fragrant. If the heat is too high, it looks cooked but it smells raw.

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Or, it may burn quickly, causing it to smell bad and taste bitter. So, it's better to use medium-low heat.

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Sauté the spices until it becomes oily. Once it does, pound the lemongrass and slice it into two or three parts.

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Add the lemongrass into the pan along with the kaffir lime leaf and bay leaf.

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Then, continue cooking until it's fragrant. Now, prepare the pressure cooker. You can use an electric or a manual one.

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We pressure-cook it so the meat becomes tender. If you boil it, it may take 3 to 4 hours to tenderize beef shank.

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Because I'm using an electric pressure cooker, I'll boil the soup first so it'll cook faster.

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Don't use too much water. See the complete recipe in the description box. If you add too much water, it'll taste too weak.

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Once the soup is hot, transfer it to the pressure cooker. Add the beef, whole tomato, and sliced green onion.

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Don't forget to season it with salt, stock powder, pepper, and sugar. We need about 60 to 80 minutes to pressure cook the fibrous beef shank to make it tender.

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If you're using beef fillet, perhaps 30 minutes is enough. While we wait, let's make the sambal.

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Prepare the Thai chili and garlic. I'll use a chopper, but you can chop them manually with a knife.

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Then, cook the chili with oil. Turn the heat on and cook for a moment. Don't let it burn.

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I'll add a bit of water to soften the chili. Then, season with salt, sugar, and stock powder.

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Continue cooking until the water is reduced. It was quite easy to make Rawon, right? To make a good dish, it's important to use quality ingredients.

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Other than quality ingredients, we must also have good storage for them. That's why I keep my ingredients in a Toshiba refrigerator.

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It has an AirFALL Cooling feature which can cool food evenly thanks to the stable cool air circulation.

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It's also equipped with Pure Bio Technology which has a plasma module to neutralize odor and kill bacteria.

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It also has a water tank dispenser so it's easy to get drinking water. I prefer Rawon that tastes light. It's not too salty or too sweet. The soup tastes refreshing even if you eat lots of it.

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You can smell the keluak, lemongrass, bay leaf, and lime leaf, so it's very aromatic.

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Other than the soup, the meat has to be tender and flavorful, so if it's necessary, cook it longer in the pressure cooker.

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The classic add-ons are suitable for this dish: the salted egg, bean sprouts, lime, and sambal.

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If you like spicy food, sambal is a great addition. Okay, then. Thank you for watching. Check out this Toshiba refrigerator...

Speaker A

...on @toshibalifestyleid on IG and Toshiba Home Appliances Indonesia YouTube channel. If you recook this dish, tag @devinahermawan and @devispantry on Instagram.

Speaker A

Like, subscribe, share, and comment below. Stay tuned and see you in the next video!

Topics:RawonEast Javanese cuisinebeef soup recipeIndonesian foodDevina Hermawanpressure cooker recipesspicy sambalkeluaktraditional Indonesian dishesToshiba refrigerator

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