200°C · 15-30 minAllergens
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, which pairs beautifully with the fresh lemongrass and lime leaves that 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!
Beef chuck (better living 2 stars), carrot, green beans, pointed cabbage, cauliflower, white onion, garlic, red chilli, fresh lemongrass, lime leaves, ginger, cumin seeds, coriander seeds, clove, turmeric, galangal, trassi (shrimp paste), candlenut, kloewak nut, basmati rice, brown rice, gluten-free ketjap manis, sambal badjak, coconut milk, santen (coconut cream), palm sugar, organic vegetable stock, pepper and salt, sunflower oil.
Allergens: noten, schaaldieren, soja, sulfiet.
Microwave
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 minMarleen's choice
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, please transfer to an oven dish.