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We hope you got benefit from reading it, now let’s go back to rawon nguling recipe. You can cook rawon nguling using 32 ingredients and 7 steps. Here is how you do it.
The ingredients needed to prepare Rawon nguling:
- Get 200 g beef sirloin or tenderloin (thinly sliced)
- Provide 4 spring onions, trimmed but left whole
- Take 2 l beef stock
- Prepare 50 ml vegetable oil
- Prepare spice paste
- Use 2 lemongrass, finely chopped
- You need 3 cm galangal
- Take 3 cm ginger
- Get 2 large red chilies
- Provide 2 cm piece turmeric
- Take 6 shallots
- Take 5 cloves garlic
- Use 1 tbsp coriander seeds, toasted & ground
- Get 1 tsp salt
- Prepare 1 tsp white pepper
- Take 1 tsp ground cumin
- Provide 4 kaffir lime leaves, finely sliced
- Use 1 tsp palm sugar
- Prepare 1 tsp shrimp paste
- You need 1 tsp tamarind paste
- Use 2 tbsp candle nuts
- You need 2 pieces ‘keluak’ nut soaked with hot water (see Note)
- Provide garnish
- Provide beansprouts
- Provide fried shallots
- You need 2 limes
- Use 1 kaffir lime leaf very finely sliced
- Prepare 2 shrimp crackers
- Get 10 g sambal
- Take coriander flowers
- Use chilli, finely sliced
- Get lime
Steps to make Rawon nguling:
- Char grill or gas char the galangal, ginger, chilli and turmeric. Leave to cool.
- Remove the seeds from the chilli, and roughly chop with the other charred ingredients.
- Using a blender or food processor, blend the charred ingredients, together with the rest of the spice paste ingredients until smooth.
- Heat a large non-stick wok over medium heat. Add the paste, and stir-fry for a couple of minutes, stirring constantly, until the paste has reduced and darkened in colour slightly.
- Add the beef stock and bring to the boil. Adjust seasoning if needed.
- To cook the spring onions, add the whole stalks into the boiling soup and cook till wilted and tender.
- To serve, dunk the thin slices of beef into the hot stock in batches, and serve immediately in a bowl with a wilted shallot, hot soup, and garnishes of your choice. - - NOTES - - Keluak is a nut grown in Southeast asia. In its raw state, the nut is poisonous, but is made edible through a process of boiling and fermentation. You can buy fermented keluak (some times called buar keluak) at specialty Asian grocers.
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