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.




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