Rawon

A jet-black East Javanese beef soup colored by keluak nuts with a rich, earthy broth and bean sprout garnish.

Ingredients

• 700g tempeh
• 2 cups compressed rice cakes (lontong)
• 2 tbsp minced garlic
• 1 tsp ground cumin
• 3 tbsp coconut oil
• 1 cup shallots, sliced
• a handful of fresh kaffir lime leaves, chopped
• coconut cream, to taste
• 500ml chicken stock

Instructions

1. 1

   Heat neutral vegetable oil in a large pot over medium heat and cook the sliced galangal and sliced lemongrass gently until soft and fragrant.

2. 2

   Stir in the tamarind paste and coriander seeds, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the tempeh and cabbage, stirring well to coat everything in the spiced base.

4. 4

   Pour in the coconut milk, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the tempeh is tender, about 2 hrs.

6. 6

   Stir in the compressed rice cakes (lontong) and continue simmering for a few minutes more, until heated through.

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