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Rawon
Rawon setan (devil's rawon), a variation served late at night
上菜順序Main course
起源地Indonesia
地區Ponorogo, Surabaya and Malang, East Java
上菜溫度Hot
主要成分Meat, keluak英語keluak nut

Rawon (Javanese: ꦫꦮꦺꦴꦤ꧀) is an Indonesian beef soup.[1] Originating from East Java, rawon utilizes the black keluak英語keluak nut as the main seasoning, which gives a dark color and nutty flavor to the soup.

Ingredients

Spices, herbs, and condiments commonly used to make rawon: sugar, garlic, shallots, keluak英語keluak/pucung, candlenut, coriander, pepper, lemongrass, ginger, kencur, galangal, palm sugar, lime leaves and bay leaves.

The soup is composed of a ground mixture of garlic, shallots, keluak英語keluak, ginger, candlenut, turmeric, red chili, and salt, and is sautéed with oil. The sautéed mixture is then poured into boiled beef stock with diced beef slices.

Lemongrass, galangal, bay leaves, kaffir lime leaves, and sugar are then added as seasonings.[2] The special dark or black color of rawon comes from the keluak as the main spice. The soup is usually garnished with green onion and fried shallot, and served with rice. Other toppings include bean sprouts, salted preserved egg, krupuk英語krupuk, and fried tolo beans (black-eyed pea).

History

Rawon is one of the oldest historically identified Javanese cuisine英語Javanese cuisine. It was mentioned as rarawwan in an ancient Javanese Taji inscription (901 CE) from the era of the Mataram Kingdom.[3]

Variants

There are several variants of rawon, with the most popular being rawon from Surabaya. A version called rawon setan ("devil's rawon") is sold as a late-night meal at warung英語warung open from midnight to dawn, supposedly the hours during which devils roam.[4]

In Balinese cuisine英語Balinese cuisine, rawon does not use any keluak英語keluak—thus, the color is brown instead of black. Additionally, as the Balinese are mostly Hindu, they tend to favor pork over beef.[5]

See also

References

  1. ^ Indofood corporate website. See "Bumbu Rawon" 網際網路檔案館存檔,存檔日期2011-06-24.
  2. ^ Wright, Clifford A. The Best Soups in the World. John Wiley and Sons. 2009: 64. ISBN 9780470180525. 
  3. ^ Menguak Fakta Menu Lalapan Sunda Lewat Prasasti Taji. beritasatu.com. [2017-12-23] (印度尼西亞語). 
  4. ^ Recipe grombyang rice. Kulineran. [2023-07-26]. 
  5. ^ Resep masakan rawon khas jawa. Kulineran. [2018-01-17] (印度尼西亞語). 

Template:Indonesian cuisine