Happy Family Day!
Long weekend here in BC Canada, back to school and work tomorrow, yet 4 of us been stuck at home since Friday. Well that’s not entirely true. I was stuck at ER with my oldest on Saturday, from before 5 PM until 1.30 AM as he has ruptured ear drum 😬 In fact, he is still battling with fever, pain, and now has been throwing up a lot, which the father and I believe it’s the side effect of the antibiotics he has been taking since yesterday. My poor young guy 😕
To top that, today is only -6 C, however tomorrow we are back to -20 C until the end of the week. Meh!
My household has been busy with life for sure. How about you? I hope you guys are in a better situation than us!
Today’s recipe sharing is a beef soup with black dark broth. I prepared in in instant pot, but you can use regular stove top as well 😊
2 kg beef
10 black nut a.k.a Pangium (kluwak in Indonesian)
1 c hot boiling water
2 lemongrass
10 kafir lime leaves
1 medium large onion
5-6 garlic
5-6 candlenut (no subs)
1/4 tsp turmeric powder
1/2 tsp ground coriander
1/4 c vegetable oil
1 thumb ginger, crushed or sliced
5-6 c water
3-4 tbsp chicken bouillon powder
Slice beef into bite-sized cubes, set aside.
Soak black nut in water for at least 10 mins, then squeeze between fingers, turning the hot water into black solution, set aside.
Turn onion, garlic, and candlenut into a fine paste, then dump into instant pot, pot
Pour oil and add in the other spices, saute til fragrant. Add in beef, coat nicely, then pour in black solution, stir to combine.
Pour in water, stir.
Turn off saute option, place lid on, click soup option and let the instant pot does its magic!
Serve with warm rice 😊
Rawon Daging
Ingredients
- 2 kg beef
- 10 black nut a.k.a Pangium kluwak in Indonesian
- 1 c hot boiling water
- 2 lemongrass
- 10 kafir lime leaves
- 1 medium large onion
- 5-6 garlic
- 5-6 candlenut no subs
- 1/4 tsp turmeric powder
- 1/2 tsp ground coriander
- 1/4 c vegetable oil
- 1 thumb ginger crushed or sliced
- 5-6 c water
- 3-4 tbsp chicken bouillon powder
Instructions
- Slice beef into bite-sized cubes, set aside.
- Soak black nut in water for at least 10 mins, then squeeze between fingers, turning the hot water into black solution, set aside.
- Turn onion, garlic, and candlenut into a fine paste, then dump into instant pot, pot
- Pour oil and add in the other spices, saute til fragrant. Add in beef, coat nicely, then pour in black solution, stir to combine.
- Pour in water, stir.
- Turn off saute option, place lid on, click soup option and let the instant pot does its magic!
- Serve with warm rice
