Allergens
Schaaldieren
Noten
Sulfiet
SojaRawon Surabaya
A special dish on the menu from Indonesian cuisine! This stew features super tender beef (better living 2 stars) and is uniquely spiced with kloewak, the fermented seeds of the kloewak tree. It has a light smoky, bitter, and almost chocolatey flavour that pairs beautifully with the fresh lemongrass and lime leaves I also use for this stew. Additionally, you will receive whole grain rice and sajoer lodeh: a variety of vegetables in a mildly spiced coconut sauce. Selamat makan!
Rawon Surabaya
Beef chuck (better living 2 stars), carrot, pointed cabbage, cauliflower, green beans, white onion, garlic, red chilli, fresh lemongrass, lime leaves, ginger, cumin seeds, coriander seeds, cloves, turmeric, galangal, trassi (shrimp paste) [shellfish], candlenut [nuts], kloewak nut, basmati rice, brown rice, gluten-free ketjap manis [soya], sambal badjak [sulphites], coconut milk, santen (coconut cream), palm sugar, organic vegetable stock, pepper and salt, sunflower oil.
Allergens: noten, schaaldieren, soja, sulfiet.
MicrowaveMarleen's choice
Heat the rawon stew and the rice with sajoer lodeh (vegetables) loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 min
Preheat the rawon stew and the rice with sajoer lodeh (vegetables) covered with aluminium foil or an oven-safe dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.
Average weight: 540 g
