Rawon Empal

Ingredients

• 700 gr Meat
• 2 liters of water
• 1 stalk Lemongrass, bruised
• 4 lbs Jeruk Leaves, torn
• 5 stalks of chives leaves, I call it green onion leaves (you can use 2 stalks of scallions), cut into 2
• 1 tbsp Tamarind Water
• Salt, sugar & powdered broth to taste
• Cooking oil

Empal Seasoning (mash)

• 2 cloves of garlic
• 2 cm Grilled Turmeric
• 100 gr young galangal
• 1/2 tsp Tamarind
• 1 tbsp Roasted Coriander
• 1 tsp brown sugar (adjust to taste)
• Salt to taste

Rawon Seasoning (mashed)

• 7 pcs red onion
• 5 cloves of garlic
• 2 large red chilies, remove the seeds
• 2 pcs roasted candlenut
• A pinch of roasted cumin
• 1 tsp Roasted Coriander
• 1/4 tsp Pepper granules
• 1 cm Turmeric
• 1 cm young galangal
• 5 pcs Civet, take the meat

Complementary

• Short bean sprouts
• Prawn crackers
• Salted egg
• Chili shrimp paste
• Fried onion

How to make

• 1. Empal: boil the meat until tender. Remove the meat & set aside the broth. Cut the meat according to taste, then beat / bruise the meat.
• 2. Coat with ground spices until smooth. Let stand 15 minutes, for the spices to infuse.
• 3. Heat the cooking oil, then fry the meat until slightly dry brown. Lift & drain.
• 4. Rawon gravy: heat 2-3 tablespoons of cooking oil. Add rawon spices, saute until fragrant. Add the lime leaves & lemongrass, stir until the spices are cooked. Lift.
• 5. Boil 1.5 liters of broth (add water if it's not enough). Add rawon seasoning, add tamarind water, salt, sugar & powdered stock. Stir well. Taste correction. Cook until cooked, add chive leaves, stir briefly, remove from heat.
• Presentation
• Arrange the rice on a serving plate, add the empal. Flush with rawon sauce, add the complement & sprinkle with fried shallots.

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