Rabeg
Rabeg is a typical food from Banten, West Java. This dish used to serve only to the family of the King of Banten and now everyone can enjoy this dish.
- Prep Time10 min
- Cook Time1 hr 30 min
- Total Time1 hr 40 min
- Course
- Main Course
Ingredients
- 1 kg goat meat
- 13 shallots
- 6 cloves of garlic
- 7 big red chilies
- 3 chilies
- 1 teaspoon of coriander seeds
- 3 cm ginger
- 6 cm galangal
- one teaspoon of fennel seeds
- half teaspoon of nutmeg powder
- one teaspoon of white pepper
- 3 lemongrass
- 3 kaffir lime leaves
- 4 bay leaves
- 2 cardamoms
- 1 cinnamon
- 8 tablespoon of sweet soy sauce
- 1 teaspoon of salt
- 3 teaspoon of bouillon powder
- 1 teaspoon of sugar
- 50 ml cooking oil
- 1.6 liter of water
Preparing the spices
1
Boil 1 liter of water. Add goat meat, galangal, and 2 lemongrass. Cook for 30 minutes then drain.
2
Place shallots, garlic, big red chilies, chilies, coriander seeds, ginger, fennel seeds, nutmeg powder, white pepper in a food processor and process into a paste.
3
Heat cooking oil in the cooking pot. Add the spices paste, kaffir lime leaves, lemongrass, bay leave, cardamoms, cinnamon. Stir for 12 minutes.
4
Add the meat and stir.
5
Add 600 ml water, salt, bouillon powder, sugar, sweet soy sauce, stir and cook for another 40 minutes.
6
Rabeg is ready to serve with rice and fried shallot as garnish.
