The Exchange Participant or the exchange participant who had just arrived in East Java tried the typical food of Surabaya rawon as his lunch menu. Georgie—as she is known—was picked up by the extended family of SD Muhammadiyah Manyar (SDMM) Gresik at terminal 2 Juanda International Airport
He will undergo the Harmony in Diversity program from the Association for the International Exchange of Students in Economics and Commerce (AIESEC) for 6 weeks at SDMM Gresik. AIESEC is an international organization for young people who help develop their leadership potential and become ambassadors abroad for social projects.
At first, Georgie was surprised when she was first served a rawon menu. But in the end he was able to enjoy it.
“Really good, for the beginning a little bit spicy, but then… it’s nice,”
According to Georgie, the rawon taste when I first tried it was a bit spicy, but then it didn’t feel spicy anymore. This, he continued, is part of the spices that make Indonesian cuisine superior in terms of taste. “The meat is delicious,” he said praising the delicious rawon meat.
A sprinkling of sprouts, chili sauce, and crackers completes this Indonesian dish. “Is this eaten with crackers?” said Georgie asking if you eat rawon with crackers. The thick gravy did make Georgie curious to taste the taste. He repeatedly took pictures of rawon that had been served in front of him with his gadget camera. “I like it!” he said he liked rawon. Georgie was also intrigued by the rawon serving utensil on her desk. He admitted, such a tool does not exist in his country. “Is this to keep it warm?” asked Georgie to see if it was to keep the rawon warm.
Before coming to Indonesia, Georgie admitted that she wanted to try existing traditional foods. “I’m open to trying new things and I really want to try traditional Indonesian food,” he said. He said he wanted to try new things and really wanted to experience traditional Indonesian food.
A family meal menu, using a little meat left, plus just tofu, so that it is enough for this lunch side dish.
Rawon is best when it has been stored overnight, the spices are absorbed…
- 5 pieces of fried tofu
- 250 gr beef
- 5 bay leaves
- 4 lbs of lime leaves
- 2 cm galangal
- 1 stalk lemongrass
- 1/2 tsp sugar
- 1 tsp coriander
- 1/4 tsp cumin
- 2 red chilies
- 8 red onions
- 3 garlics
- 5 candlenuts
- 2 cm ginger
- 2 cm turmeric
- 2 tsp salt
- 6 keluwek soaked first
How to make RAWON
- Boil beef, drain
- The broth is filtered
- Saute the ground spices, add the salam, lemongrass, lime leaves, galangal…
- Add beef.
- Pour in the beef broth, add the fried tofu.. cook until the spices are absorbed.
- add sugar
- Taste test.
- Ready to serve
- Complete with short bean sprouts, chives, fried onions, salted egg and crackers.