Ingredients:

1. 500 gr/1 lb 2 oz beef, brisket or silverside, diced
2. 2 stem lemon grass, outer leaves discarded, bruished
3. 2 cm or 1 tsp galangale, bruished
4. 5 kaffir-lime leaves
5. 2 spring onions, chopped
6. pepper (to taste)
7. palm sugar (to taste)
8. salt
9. 2 lt/ 4 pints water

Spice Paste:

1. 10 pcs asian shalllots or 6 pcs western shallots, chopped
2. 3 cloves garlic, chopped
3. 5 candlenuts, roughly chopped or crashed
4. 5 fresh kluwek or 10 gr dried kluwek block
5. 2 cm or 1 tsp ginger, chopped
6. 1 cm or 1 tsp lesser galangale ( fresh or dried rhizome)
7. 1 cm or 1 tsp ground turmeric
8. 1/2 tsp coriander powder
9. 1/2 tsp cumin powder
10. 1/2 tsp tamarind
11. 1/2 tsp roasted shrimp paste/ terasi (optional)

Accompaniments:

1. beansprouts
2. fried onions
3. shrimp cracker / kerupuk udang
4. sambal terasi

Directions:

1. Put all ingredients for the paste in a blender or food processor and blend until smooth.
2. (If necessery add a little bit oil to help the blending process).
3. Boil 2 liter water in a deep saucepan.
4. *) Once it's boiled adjust the heat into medium, add the beef meat and cook until well cooked.
5. (If necessary skim off and discard the fat that floats to the water surface).
6. Heat 2 tbsp oil in a fryingpan. (Don't add oil if already added in a blender).
7. Stir fry the paste, lemon grass, galangale & kaffir-lime leaf. Stirring all the time until the paste well cooked & fragrant.
8. Transfer the paste to the deep saucepan where the meat have been boiled.
9. Add the pepper, palm sugar and salt. Adjust the seasoning accordingly.
10. When the meat is already well cooked add the chopped spring onion.
11. Prepare the soup in a individual serving dish, garnish with beansprouts & fried onions.
12. Serve with kerupuk udang and sambal (if preffered).
13. Rawon tastes best at the following day after cooking.

1. *** Add in the meat into boiled water then cook on the medium heat to preserve it's best taste.

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