As promised, the follow-up of Indonesian dish Rawon.

Smelling like grannie's cooking skills

It smells all over the house for Indonesian food. The smell reminds me of being in the kitchen of my beloved grandmother. You can even smell the Indonesian kitchen outside of our house. The neighbors have already indicated that they would like to register as volunteers to taste.

However, it appears like a bomb has exploded in the kitchen. Pans, chopping boards, knives, spoons etc. Kitchen tools are everywhere.
The indicated cooking hours in the recipe were not sufficient, because the beef was not tender enough, but now after almost 10 hours on the stove:
The rice is in the rice steamer (inherited by me from my sweet little Indo grandmother)
The Bintang beers are cold.

The tempeh is marinated with lemon, garlic, pepper and salt and is now gently frying in the oil.

Finally the time is there to eat rawon

Delicious steamed rice in a bowl. Rawon along with bean sprouts, finely sliced spring onion, parsley and coriander, a salted duck egg, fried tempeh and a little juice of a fresh lemon. The black soup tastes delicious.

Of course I have prepared too much food.

The remainder of the rawon is in the freezer, waiting for the next Indonesian dish.
My freezer will eventually be a storage for an entire Indonesian rice table.

I hope that I can give myself more time to try cooking more dishes from the Indonesian cuisine.

If you want to make this recipe yourself? In my previous blog post is the ingredients list and a short film about how it was made

Thank you for reading!
And Selamat Makan!