Steps to Prepare Award-winning Rawon nguling

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We hope you got insight from reading it, now let's go back to rawon nguling recipe. To make rawon nguling you need 32 ingredients and 7 steps. Here is how you do it.

The ingredients needed to prepare Rawon nguling:

1. Get 200 g of beef sirloin or tenderloin (thinly sliced).
2. Provide 4 of spring onions, trimmed but left whole.
3. Take 2 l of beef stock.
4. Provide 50 ml of vegetable oil.
5. You need of spice paste.
6. Provide 2 of lemongrass, finely chopped.
7. Get 3 cm of galangal.
8. Get 3 cm of ginger.
9. Get 2 of large red chilies.
10. You need 2 cm of piece turmeric.
11. Take 6 of shallots.
12. Use 5 cloves of garlic.
13. Get 1 tbsp of coriander seeds, toasted & ground.
14. Prepare 1 tsp of salt.
15. Use 1 tsp of white pepper.
16. Get 1 tsp of ground cumin.
17. Use 4 of kaffir lime leaves, finely sliced.
18. Provide 1 tsp of palm sugar.
19. Provide 1 tsp of shrimp paste.
20. Provide 1 tsp of tamarind paste.
21. You need 2 tbsp of candle nuts.
22. Use 2 pieces of ‘keluak’ nut soaked with hot water (see Note).
23. Provide of garnish.
24. Get of beansprouts.
25. Provide of fried shallots.
26. You need 2 of limes.
27. You need 1 of kaffir lime leaf very finely sliced.
28. Use 2 of shrimp crackers.
29. Take 10 g of sambal.
30. You need of coriander flowers.
31. Provide of chilli, finely sliced.
32. Use of lime.

Instructions to make Rawon nguling:

1. Char grill or gas char the galangal, ginger, chilli and turmeric. Leave to cool..
2. Remove the seeds from the chilli, and roughly chop with the other charred ingredients..
3. Using a blender or food processor, blend the charred ingredients, together with the rest of the spice paste ingredients until smooth..
4. Heat a large non-stick wok over medium heat. Add the paste, and stir-fry for a couple of minutes, stirring constantly, until the paste has reduced and darkened in colour slightly..
5. Add the beef stock and bring to the boil. Adjust seasoning if needed..
6. To cook the spring onions, add the whole stalks into the boiling soup and cook till wilted and tender..
7. To serve, dunk the thin slices of beef into the hot stock in batches, and serve immediately in a bowl with a wilted shallot, hot soup, and garnishes of your choice. NOTES Keluak is a nut grown in Southeast asia. In its raw state, the nut is poisonous, but is made edible through a process of boiling and fermentation. You can buy fermented keluak (some times called buar keluak) at specialty Asian grocers..

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