"Not only that, the addition of various distinctive spices also makes Semarang beef rawon a favorite menu for many people. Another joyful thing is that you don't need to bother going to Semarang to be able to enjoy it. This Semarang black broth rawon recipe can easily be tried and prepared at home. Check out the recipe right away."

Ingredients: 500 grams of beef (diced) 2 stalks of lemongrass (crushed) 3 bay leaves 6 kaffir lime leaves 1/2 segment of galangal (crushed) 1 tablespoon of saltSugarPepper powderSufficient waterCooking oilShrimp crackersBean sprouts

How to Make Semarang Beef Rawon: Clean the beef thoroughly, then cut it into small cubes. Set aside first. Prepare the fine spices, starting from kluwek, ginger, tamarind, chili, shallots, and garlic. Blend until the spices are completely smooth. Heat the oil in a pan, sauté the fine spices until fragrant. Add bay leaves, lime leaves, and galangal. Cook until the leaves wilt.

Enter the meat, then pour 1 1.2 liters of water. Cook and stir until the meat is tender and the seasoning is absorbed. If the broth has reduced, add another approximately 1 1/2 liters of water. Continue cooking until done. Then, add seasonings such as salt, sugar, and powdered pepper. Cook until the gravy thickens and the seasoning is absorbed into the meat.

Rawon beef from Semarang is ready to be served with white rice, salted eggs, fried tempeh, sambal, bean sprout garnish, and shrimp crackers. With easily found ingredients in the market and a simple cooking method, you can create a dish that pleases the palate and stimulates the appetite. So, what are you waiting for? Come on, try the recipe immediately and enjoy the deliciousness of Semarang's rawon beef in your own home! Source: Diadona