Recipe details are AI-generated from the video and may contain errors — for reference only.
Place 1 tsp cumin, 1 tbsp whole coriander, 2 cm turmeric, 2 cm ginger, and 3 candenuts into a dry pan. Dry roast while stirring until brown and aromatic, then remove and grind with a mortar.
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Do not leave while dry roasting so the spices don't burn and turn bitter.
Crack 8 kluwek nuts using a mortar, take only the inner flesh and discard the shell and thin membrane. Soak the kluwek flesh in hot water until soft.
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Taste a bit of the kluwek flesh to ensure it is not bitter, discard immediately if bitter.
Put the ground roasted spices, 5 cloves of garlic, 10 shallots, 3 large red chilies, and the softened kluwek flesh into a blender, then blend until smooth.
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Ensure ingredients are chopped coarsely before blending so the machine doesn't jam.
Crush 3 stalks of lemongrass and tie them into a knot. Slice 5 scallions lengthwise into moderately long pieces.
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Cut the scallions to a consistent size so they cook evenly.
Wash hands with soap after handling raw meat to prevent bacterial spreading.
Crush 5 cm ginger, put it into a pot of boiling water with 1 kg beef. Boil briefly until the beef turns brown and scum releases, then discard the first boiling water and rinse the beef under running water until clean.
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Be sure to discard the first boiling water so leftover blood impurities don't make the broth cloudy.
Cut the blanched beef according to preference (can be diced or sliced thinly).
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Cut into uniform sizes so they cook evenly.
Hot oil may splatter when adding spices, add them slowly along the edge of the pan.
Heat 5 tbsp cooking oil in a pan, add the blended spice paste, 3 knotted lemongrass stalks, and 5 kaffir lime leaves. Sauté until the spices are fully cooked, fragrant, and release oil.
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Sauté the spices until thoroughly cooked and oily, otherwise the broth will taste raw.
Add 2 liters of water to the cooked spices in the pan. Once boiling, add the sliced beef and scallion slices. Cover the pan and cook until the beef is tender.
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Use medium heat and keep the pan covered so the water doesn't evaporate before the beef is tender.
Prepare enough bean sprouts in a bowl, then cut the lime into several small pieces.
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Cut the lime at an angle so it's easier to squeeze later.
Fry chilies carefully as oil may splatter during cooking.
Briefly fry 2 large red chilies, 10 bird's eye chilies, 2 cloves of garlic, and 3 roasted candenuts in a little oil until half cooked. Remove and grind in a mortar with 0.5 tsp salt and 0.5 tsp sugar until smooth.
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Fry the chilies only halfway so they don't pop excessively and are easy to grind.
Once the rawon beef is tender, add 1 tbsp salt and 0.25 tsp sugar to the broth. Stir well, taste test, and cook until the flavors are fully absorbed.
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Add salt gradually during taste testing so the broth doesn't become too salty.
Be careful when pouring hot soup onto the plate to avoid spilling and burning your skin.
Prepare a plate of white rice, pour the hot rawon beef and broth over it. Sprinkle bean sprouts, rawon sambal, squeeze lime juice, and fried shallots on top, then serve warm.
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Serve the rawon while hot so the aromatic spices and rich flavor taste best.
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