Stir-fry spices until fragrant – on low fire. Add ginger, bay leaves, lemon grass and lime leaves.
Add the beef, tamarind, sugar, bouillon powder and brown sugar. Cook until the meat changes color, cover the pan during cooking so the meat quickly cooks and the flavors mingle (be careful not to char).
Add water and scallions, and cook until boiling. Add salt and adjust the taste.
Rawon should be served while warm along with its complemenst.
NOTE : Kepayang, kluwek, keluwek, keluak, or kluak (Pangium edule Reinw. ex Blume) including achariaceae parts – first entered in flacourtiaceae, is a tree-shaped plant that grows wild or semi-wild. Keluwek seeds used as seasoning in the kitchen for Indonesian cuisine that has black color : rawon, brongkos, as well as konro soups.
