Buah Keluak or black nuts is fruit from Kepayang tree which gives a nutty flavour and enhances dark colour to the beef stew. My first try out on this dish and it will be one of my favourites, the taste was amazingly delicious with spicy sambal belacan.
A taste of Nasi Rawon, black beef stew served along with rice and several side dishes which includes serunding, begedil, sambal sotong, fried tempeh, fried tofu, beef lung, sambal belacan and more.
Nasi Rawon
Recipe
Ingredients:
500g Beef
8 Buah keluak flesh (Black nuts)
Chopped spring onions
Long beans
2 lemongrass (bruised)
Bay leaves
Lime leaves
Tumeric leaves
4 cm galangal
1 tsp tumeric
1 tsp cumin powder
3/4 tbsp palm sugar
Tamarind water (2 tbsp tamarind pulp + water)
or 1 tbsp tamarind paste (adjust)
Salt to taste
Blended ingredients:
10 dried chillies
5 red chillies
2 onions or 20 shallots
4 garlic
4 cm ginger
1 lemongrass (chopped)
4 cm kencur
4 cm galangal
1 tsp tumeric
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp white peppercorns
1 tsp black peppercorns
8 buah keluak (black nuts)
Begedil
Ingredients:
Potatoes (fried & mashed)
1 tbsp dried shrimp (grind / pound)
Fried shallots
Salt & white pepper
Spring onions (chopped)
Celery (chopped)
Fried Tofu
Ingredients:
Bean curd / Tofu
2 eggs (beaten)
1/8 tsp salt
4 crushed garlic
Method
Slice tofu, coat the tofu with beaten eggs & salt. Deep fry tofu in hot oil with crushed garlic
Combine rice flour, turmeric, salt, mix spices, water and mix well. Slice tempeh, dip into the batter and place in hot oil with crushed garlic. Fry the tempeh until golden brown
Looking into a different method to cook Rawon is by adding coconut cream to the dish. Flavoured gravy similar to the black beef stew but with a twist of coconut creamy sauce.
