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Ramadhan recipe: Hotel Santika Premiere Slipi Jakarta’s 'rawon buntut'
Once you indulge in rawon, there’s no turning back.
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Once you indulge in 'rawon', there’s no turning back. (JP/I Gede Dharma JS)
T
he appearance of rawon might not be appetizing if you’re not familiar with the East Javanese soup. Its black-colored soup might be contradictive to its fragrant aroma, thus a mind adjustment might be needed for first-timers.
However, once you indulge in rawon, there’s no turning back. Rawon’s thick soup yet gentle flavors will be your comfort food of choice, especially to warm the stomach after a full day of fasting.
If you wonder where the black color in the broth comes from, it’s from a type of nut, kluwek (black nuts). While the beef can be replaced with oxtail, rawon’s unique kluwek flavor is the dish’s irreplaceable signature.
Hotel Santika Premiere Slipi Jakarta’s executive chef Frederik D Turambi shares the recipe of rawon buntut for your culinary delight this holy month. (asw)
Read also: Ramadhan recipe: Mandarin Oriental’s ‘sop buntut’
Rawon buntut
Ingredients
- 175 gr oxtail
- 40 gr shallots
- 40 gr garlic
- 50 gr black nuts (kluwek)
- 20 gr turmeric
- 5 gr candlenuts
- 20 gr ginger
- 10 gr lime leaves
- 10 gr galangal
- 10 gr lemongrass
- 10 gr salt
- 5 gr sugar
- 5 gr non-MSG chicken powder
Condiments
- 150 gr salted egg
- 25 gr basil leaves
- 20 gr sprouts
Method
- Blend shallots, garlic, candlenuts and turmeric until smooth, then sauté in oil.
- Add sautéed black nuts (kluwek) into the mixture and add lime leaves, ginger and galangal.
- Add water, oxtail, stir well and cook until fragrant
- Serve in bowls, add condiments on the side.
