Spesial! Resep RAWON KHAS JAWA TIMUR [Menu IdulAdha]

Summary

In this video, Devina Hermawan shares a simple yet flavorful recipe for Rawon, a savory Indonesian meat dish. She emphasizes the importance of fresh ingredients and the right blend of spices, including garlic, shallots, and turmeric, with a special mention of the aromatic keluak. The process involves sautéing spices, pressure cooking beef shank until tender, and making a spicy Thai Chili Sambal. Devina also highlights the use of her Toshiba refrigerator for ingredient storage, praising its cooling and odor-neutralizing features. The final dish is a fragrant, refreshing soup with tender meat and classic add-ons like salted egg and bean sprouts, perfect for those who prefer a lighter taste.

Takeaways

• 🍲 The video is a tutorial on making Rawon, a savory and fragrant meat dish with a thick soup.
• 🌿 The ingredients must be fresh, and the host stores them in a Toshiba refrigerator for optimal freshness.
• 🐂 Beef shank is used, but other cuts can be substituted according to preference.
• 🧄 Key blended spices include garlic, shallots, candlenuts, turmeric, and keluak, with keluak being particularly important for its quality.
• 🌶 A spicy Thai Chili Sambal is prepared as a component of the dish, adding a kick to the flavor profile.
• 🍅 Additional aromatics like bay leaf, kaffir lime leaf, lemongrass, green onions, and tomato are essential for the soup's aroma.
• 🔥 The spices are sautéed on medium-low heat to ensure they cook properly and do not burn, which would affect the flavor.
• 🍳 Cooking the meat with the soup is a practical method, and pressure cooking is recommended for tenderness.
• 💧 The amount of water used in the recipe is crucial; too much can dilute the flavors.
• 🕒 Pressure cooking time varies depending on the cut of meat, with beef shank requiring 60-80 minutes.
• 🛒 The video highlights the importance of using quality ingredients and proper storage, promoting the Toshiba refrigerator's features.
• 📸 The host encourages viewers to share their recreations of the dish on social media, tagging the host's accounts.

Q & A

What is Rawon and why is it the host's favorite meat dish?

Rawon is a savory and fragrant Indonesian beef stew. It is the host's favorite because of its unique taste, thick soup, and the simplicity of the preparation process despite the need for fresh ingredients.

What type of beef is recommended for making Rawon according to the script?

The script recommends using beef shank, but other cuts can be used based on personal preference.

What are the key ingredients for the blended spices in Rawon?

The key ingredients for the blended spices are garlic, shallots, candlenuts, turmeric, keluak, and oil.

Why is the keluak ingredient important and what should its appearance be?

Keluak is important for its unique flavor in Rawon. It should be jet black, shiny, and not dry or bitter.

What is the purpose of sautéing the blended spices on medium-low heat?

Sautéing the spices on medium-low heat ensures they are properly cooked until fragrant without burning, which could cause a bad smell and bitter taste.

Why is it suggested to use a pressure cooker for cooking Rawon?

A pressure cooker is used to tenderize the fibrous beef shank in a shorter time, reducing the cooking time significantly compared to boiling.

What is the recommended cooking time for beef shank in a pressure cooker according to the script?

The recommended cooking time for beef shank in a pressure cooker is 60 to 80 minutes to ensure tenderness.

What is Thai Chili Sambal and how is it made?

Thai Chili Sambal is a spicy condiment made with Thai chili, oil, and garlic. It is cooked until the water is reduced and seasoned with salt, sugar, and stock powder.

What are the classic add-ons for Rawon and why are they suitable for the dish?

The classic add-ons for Rawon are salted egg, bean sprouts, lime, and Sambal. They complement the dish by adding texture, acidity, and spiciness.

Why does the host recommend storing ingredients in a Toshiba refrigerator?

The host recommends the Toshiba refrigerator due to its AirFALL Cooling feature for even cooling, Pure Bio Technology for odor neutralization and bacteria killing, and a water tank dispenser for easy access to drinking water.

What is the host's preference regarding the taste of Rawon and why?

The host prefers Rawon that tastes light, not too salty or sweet, with a refreshing soup and aromatic ingredients like keluak, lemongrass, bay leaf, and lime leaf.

Outlines

00:00

🍲 Preparing Rawon: Ingredients and Cooking Techniques

In this paragraph, the host Devina Hermawan introduces the Indonesian meat dish Rawon, emphasizing its unique taste and thick, savory, fragrant soup. She assures viewers that the recipe is simple despite its complex flavors. The importance of fresh ingredients is highlighted, with a mention of storing them in a Toshiba refrigerator. The host lists the ingredients, including beef shank, blended spices like garlic, shallots, candlenuts, turmeric, and keluak, and aromatics such as bay leaf, kaffir lime leaf, lemongrass, green onions, and tomato. A spicy Thai Chili Sambal is also prepared. The cooking process begins with blending the spices and sautéing them on medium-low heat to avoid burning and ensure a fragrant outcome. The use of a pressure cooker is recommended for tenderizing the meat, and the paragraph concludes with the preparation of the pressure cooker and the initial stages of cooking the Rawon.

05:10

🌶️ Completing Rawon with Sambal and Storage Tips

The second paragraph continues with the Rawon cooking process, focusing on the preparation of the Thai Chili Sambal. The host describes the method of cooking the chili with oil, adding water to soften it, and seasoning with salt, sugar, and stock powder. The importance of using quality ingredients and proper storage is reiterated, with a promotion of the Toshiba refrigerator's features like AirFALL Cooling and Pure Bio Technology for odor neutralization and bacteria killing. The host shares her preference for a light-tasting Rawon that is not overly salty or sweet, with a refreshing soup and tender, flavorful meat. The classic add-ons for the dish are mentioned, and the paragraph ends with an invitation for viewers to engage with the host on social media, share their cooking experiences, and stay tuned for future videos.

Keywords

💡Rawon

Rawon is an Indonesian meat stew known for its thick, savory, and fragrant soup. It is the main dish being prepared in the video, showcasing its unique taste and cooking process. The script mentions that Rawon is one of the host's favorite meat dishes, indicating its cultural significance and personal appeal.

💡Beef Shank

Beef shank is a cut of beef from the lower part of the leg, often used in stews due to its rich flavor and gelatinous texture when cooked slowly. In the script, beef shank is specified as the primary meat ingredient for Rawon, highlighting its importance in achieving the dish's characteristic tenderness and taste.

💡Blended Spices

Blended spices refer to a mixture of ground spices that are combined to create a specific flavor profile. In the context of the video, the blended spices include garlic, shallots, candlenuts, turmeric, and keluak, which are essential for the authentic taste of Rawon. The script emphasizes the importance of blending these spices until smooth for the dish's preparation.

💡Keluak

Keluak is a type of seed from the Pangium edule tree, used in Southeast Asian cuisine for its unique flavor. The script specifies that the keluak should be jet black and shiny, indicating the quality required for the Rawon's distinctive taste. Keluak is a key ingredient in the blended spices for the dish.

💡Aromatics

Aromatics in cooking are ingredients that add flavor and fragrance to dishes. The script lists bay leaf, kaffir lime leaf, lemongrass, green onions, and tomato as aromatics for the Rawon soup, which contribute to the overall depth and complexity of the dish's flavor.

💡Thai Chili Sambal

Thai Chili Sambal is a spicy condiment made from Thai chili peppers, garlic, and oil. In the video, it is mentioned as a spicy addition to the Rawon, enhancing the dish with an extra layer of flavor and heat. The script describes the process of making Sambal, which involves cooking the chili with oil and seasoning it with salt, sugar, and stock powder.

💡Pressure Cooker

A pressure cooker is a kitchen appliance that speeds up the cooking process by increasing the pressure inside the pot, thus reducing cooking time. The script mentions using an electric or manual pressure cooker to tenderize the beef shank in the Rawon, which would otherwise take much longer to cook.

💡Seasoning

Seasoning in cooking involves adding salt, pepper, and other flavor enhancers to food. The script describes seasoning the Rawon with salt, stock powder, pepper, and sugar, which are essential for balancing the flavors and achieving the desired taste profile of the dish.

💡Toshiba Refrigerator

The Toshiba refrigerator is mentioned in the script as the appliance used to store fresh ingredients for the Rawon. It is highlighted for its AirFALL Cooling feature and Pure Bio Technology, which ensure even cooling and odor neutralization, respectively. The refrigerator serves as an example of good food storage, which is crucial for maintaining the quality of ingredients.

💡Add-Ons

Add-ons refer to additional ingredients or accompaniments that are served with a main dish to enhance its flavor or provide a contrasting taste. In the context of the video, the add-ons for Rawon include bean sprouts, lime, fried shallots, and salted egg, which complement the main dish and offer a more complex eating experience.

💡Sambal

Sambal is a spicy condiment commonly used in Southeast Asian cuisine. The script mentions Sambal as a great addition for those who like spicy food, suggesting that it can be served alongside the Rawon to adjust the level of heat according to personal preference.

Highlights

Introduction to making Rawon, a favorite meat dish with a unique taste.

Emphasis on the importance of using fresh ingredients for Rawon.

Recommendation to store fresh ingredients in a Toshiba refrigerator for optimal freshness.

Use of beef shank as the primary meat, with the option to use other cuts.

Blending of spices including garlic, shallots, candlenuts, turmeric, and keluak for the Rawon's flavor profile.

Advice on selecting jet black and shiny keluak to avoid dry or bitter taste.

Technique for blending spices smoothly with oil to ensure even cooking.

Sautéing spices on medium-low heat to prevent burning and ensure proper cooking.

Inclusion of aromatics like bay leaf, kaffir lime leaf, and lemongrass for depth of flavor.

Pressure cooking method to tenderize the beef shank efficiently.

Adjustment of water quantity to avoid a weak taste in the soup.

Seasoning the soup with salt, stock powder, pepper, and sugar for balanced flavor.

Making of a spicy Thai Chili Sambal as an additional flavor component.

Use of a chopper for convenience in preparing the Sambal ingredients.

Cooking the Sambal with care to avoid burning and to achieve the right consistency.

Highlighting the importance of quality ingredients and proper storage for a good dish.

Description of Toshiba refrigerator's features like AirFALL Cooling and Pure Bio Technology for food preservation.

Preference for a light taste in Rawon, not too salty or sweet, with a refreshing soup.

Advice on cooking meat longer for tenderness and deep flavor.

Suggestion of classic add-ons like salted egg, bean sprouts, lime, and Sambal to complement the dish.

Encouragement for viewers to try making Rawon and to share their experiences on social media.

Transcripts

I prefer Rawon that tastes light.

Hello! Welcome back to my channel, Devina Hermawan.

Today, I'll be making Rawon, one of my favorite meat dishes. The taste is unique. The soup is thick, savory, and fragrant.

Don't worry. It's not as troublesome as it looks. The steps are quite simple, but the ingredients must be fresh.

I keep the fresh ingredients I'll use today in this Toshiba refrigerator.

Let's dive into the ingredients! Here, I'm using beef shank. You can also use other cuts that you like.

For the blended spices, we'll use garlic, shallots, candlenuts, turmeric, and keluak.

Make sure the keluak is jet black and shiny. It shouldn't be dry or bitter.

We also need oil to blend.

Other aromatics include bay leaf, kaffir lime leaf, lemongrass, green onions, and tomato for the soup.

We'll also make a spicy Thai Chili Sambal with Thai chili, oil, and garlic.

As add-ons, I'm using bean sprouts, lime, fried shallots, and salted egg.

Let's start! You can pressure-cook the meat first, or be practical like I do, which is to cook it with the soup.

So, let's prep the blended spices first.

Add garlic, shallots, and toasted candlenuts. If your candlenuts aren't stale, you can opt not to toast it.

Add the keluak, turmeric, oil, and blend.

If it's hard to blend, add water. Then, continue to blend until it's smooth.

Once the spices are smooth, prepare a pan. Then, sauté the spices on medium-low heat.

We blended it with oil, so we don't need more oil.

When sautéing spices, especially one that's blended smoothly like this, use medium-low instead of high heat.

We need it to be cooked properly until it becomes fragrant. If the heat is too high, it looks cooked but it smells raw.

Or, it may burn quickly, causing it to smell bad and taste bitter. So, it's better to use medium-low heat.

Sauté the spices until it becomes oily. Once it does, pound the lemongrass and slice it into two or three parts.

Add the lemongrass into the pan along with the kaffir lime leaf and bay leaf.

Then, continue cooking until it's fragrant.

Now, prepare the pressure cooker. You can use an electric or a manual one.

We pressure-cook it so the meat becomes tender. If you boil it, it may take 3 - 4 hours to tenderize beef shank.

Because I'm using an electric pressure cooker, I'll boil the soup first so it'll cook faster.

Don't use too much water. See the complete recipe in the description box

If you add too much water, it'll taste too weak.

Once the soup is hot, transfer it to the pressure cooker. Add the beef, whole tomato, and sliced green onion.

Don't forget to season it with salt, stock powder, pepper, and sugar.

We need about 60 - 80 minutes to pressure cook the fibrous beef shank to make it tender.

If you're using beef fillet, perhaps 30 minutes is enough.

While we wait, let's make the Sambal.

Prepare the Thai chili and garlic. I'll use a chopper, but you can chop them manually with a knife.

Then, cook the chili with oil.

Turn the heat on and cook for a moment. Don't let it burn.

I'll add a bit of water to soften the chili. Then, season with salt, sugar, and stock powder.

Continue cooking until the water is reduced.

It was quite easy to make Rawon, right? To make a good dish, it's important to use quality ingredients.

Other than quality ingredients, we must also have a good storage for them.

That's why I keep my ingredients in Toshiba refrigerator.

It has an AirFALL Cooling feature which can cool food evenly thanks to the stable cool air circulation.

It's also equipped with Pure Bio Technology which has a plasma module to neutralize odor and kill bacteria.

It also has a water tank dispenser so it's easy to get drinking water.

I prefer Rawon that tastes light. It's not too salty or too sweet. The soup tastes refreshing even if you eat lots of it.

You can smell the keluak, lemongrass, bay leaf, and lime leaf, so it's very aromatic.

Other than the soup, the meat has to be tender and flavorful so if it's necessary, cook it longer in the pressure cooker.

The classic add-ons are suitable for this dish: the salted egg, bean sprouts, lime and Sambal.

If you like spicy food, Sambal is a great addition.

Okay, then. Thank you for watching. Check out this Toshiba refrigerator...

...on @toshibalifestyleid on IG and Toshiba Home Appliances Indonesia YouTube channel.

If you recook this dish, tag @devinahermawan and @devispantry on Instagram.

Like, subscribe, share, and comment below. Stay tuned and see you in the next video!