18 Maret 2023
Table of Content
Introduction
Rawon Ayam is a traditional Indonesian dish that originated from East Java. This dish is made from a mixture of herbs and spices, giving it a rich and flavorful taste. Rawon Ayam is usually served with rice, bean sprouts, and other side dishes. In this article, we will provide you with a recipe for making Rawon Ayam that you can easily follow at home.Ingredients
To make Rawon Ayam, you will need the following ingredients:- 1 whole chicken, cut into pieces
- 2 liters of water
- 4 kaffir lime leaves
- 3 bay leaves
- 3 lemongrass stalks, bruised
- 2 tablespoons of tamarind paste
- 4 tablespoons of cooking oil
- 250 grams of bean sprouts, blanched
- 1 tablespoon of salt
- 1 tablespoon of sugar
- Spice paste:
- 10 shallots
- 5 cloves of garlic
- 5 red chilies
- 3 candlenuts
- 1 teaspoon of coriander seeds
- 1 teaspoon of cumin seeds
- 1 teaspoon of turmeric powder
Preparation
Follow these steps to make Rawon Ayam:- Blend all the spice paste ingredients in a food processor until smooth.
- Heat the cooking oil in a pot over medium heat, then sauté the spice paste until fragrant.
- Add the chicken pieces into the pot and mix well with the spice paste.
- Add the water, kaffir lime leaves, bay leaves, and lemongrass into the pot.
- Bring the mixture to a boil, then lower the heat and let it simmer for about 45 minutes until the chicken is tender.
- Add the tamarind paste, salt, and sugar into the pot, then stir well.
- Simmer for another 10 minutes.
- Turn off the heat and let the Rawon Ayam sit for a while to let the flavors blend.
Serving
Serve the Rawon Ayam with steamed rice, blanched bean sprouts, and other side dishes of your choice. You can also add some sambal and fried shallots on top of the Rawon Ayam for an extra kick of flavor.Tips
- You can use beef instead of chicken to make Rawon Sapi.
- For a more authentic taste, use freshly squeezed tamarind juice instead of tamarind paste.
- Blanch the bean sprouts in boiling water for about 2 minutes, then drain and rinse with cold water to maintain their crunchiness.
- Use a mortar and pestle to grind the coriander and cumin seeds if you don't have a spice grinder.