5 Delicious Raggon Recipes You Must Try

Introduction to Raggon

Raggon is an ancient Indonesian culinary delight that combines the rich flavors of various spices with hearty meat, often layered in between tender rice and a mix of aromatic herbs. This traditional dish, sometimes referred to as Rengginang, is not only a feast for the taste buds but also carries significant cultural value, representing the warmth and diversity of Indonesian cuisine.

🌶️ Note: Raggon should be consumed fresh for the best flavor experience.

Recipe 1: Classic Raggon with Chicken

This classic recipe brings out the essence of Indonesian comfort food:

• Ingredients:
• 500g of jasmine rice
• 600g chicken, cut into small pieces
• 2 shallots, finely sliced
• 4 garlic cloves, minced
• 2 lemongrass stalks, bruised
• 3 kaffir lime leaves
• 3 tablespoons of vegetable oil
• 1 teaspoon of turmeric powder
• 1 teaspoon of coriander powder
• 1/2 teaspoon of chili powder
• Salt and white pepper to taste

Preparation Steps:

1. Cook the jasmine rice as per package instructions and let it cool.
2. In a frying pan, heat the oil and sauté shallots and garlic until golden brown.
3. Add chicken pieces, turmeric, coriander, chili powder, salt, and pepper. Cook until the chicken is browned.
4. Add lemongrass and kaffir lime leaves to the mixture, cooking for an additional 5 minutes.
5. Once the chicken is cooked through, remove the lemongrass and lime leaves.
6. In a large bowl, layer the rice, then the chicken mixture, followed by another layer of rice.
7. Cover and let the flavors meld for at least 30 minutes.

🍛 Note: For an extra burst of flavor, serve the classic Raggon with a side of sambal or cucumber pickle.

Recipe 2: Vegetarian Raggon

This vegetarian version of Raggon is a delightful and healthier alternative:

• Ingredients:
• 500g of basmati rice
• 1 can of chickpeas, drained
• 1 carrot, diced
• 1 bell pepper, diced
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 2 teaspoons of curry powder
• 1/2 teaspoon of turmeric
• Salt to taste
• 3 tablespoons of coconut oil

Preparation Steps:

1. Cook basmati rice according to package instructions.
2. In a separate pan, heat coconut oil and sauté onions and garlic until translucent.
3. Add diced carrots and bell pepper, cook until slightly soft.
4. Stir in chickpeas, curry powder, and turmeric, seasoning with salt.
5. Combine the cooked vegetables with the rice, layer in a dish, and let it sit for flavor enhancement.

🥕 Note: Adjust the amount of spices according to your preference for spice level.

Recipe 3: Spicy Beef Raggon

For those who love a bit of heat, this spicy beef Raggon is the perfect choice:

• Ingredients:
• 500g of short-grain rice
• 700g of beef, thinly sliced
• 3 dried red chilies
• 2 tomatoes, diced
• 4 shallots, finely sliced
• 4 garlic cloves, minced
• 1 lemongrass stalk, bruised
• 2 tablespoons of sweet soy sauce (kecap manis)
• 1 tablespoon of fish sauce
• 2 tablespoons of vegetable oil
• Salt to taste

Preparation Steps:

1. Cook the short-grain rice and let it cool.
2. Heat oil in a pan, sauté shallots, garlic, and chilies until fragrant.
3. Add beef slices, cooking until browned.
4. Stir in tomatoes, lemongrass, sweet soy sauce, and fish sauce. Cook until beef is tender.
5. Layer the cooked rice with the beef mixture in a dish, allowing the flavors to blend.

🔥 Note: Adjust the number of chilies for desired heat level.

Recipe 4: Seafood Raggon Delight

Capture the essence of the sea with this seafood-infused Raggon:

• Ingredients:
• 500g of long-grain rice
• 300g of shrimp, peeled and deveined
• 200g of squid, cleaned and sliced into rings
• 150g of fish fillets, cubed
• 2 onions, finely chopped
• 4 garlic cloves, minced
• 3 tablespoons of olive oil
• 1 teaspoon of ground cumin
• 1 teaspoon of paprika
• 1/2 teaspoon of dried thyme
• Salt and pepper to taste

Preparation Steps:

1. Cook long-grain rice according to package instructions.
2. In a pan, heat olive oil and sauté onions and garlic until golden.
3. Add seafood, cumin, paprika, thyme, salt, and pepper. Cook until seafood is done.
4. Layer the cooked rice with the seafood mixture, letting the flavors meld.

Recipe 5: Slow-Cooked Pork Raggon

Indulge in the rich, slow-cooked flavors with this pork Raggon:

• Ingredients:
• 500g of sushi rice
• 1 kg of pork shoulder, cut into chunks
• 5 shallots, finely chopped
• 4 garlic cloves, minced
• 2 star anise
• 1 cinnamon stick
• 1 tablespoon of dark soy sauce
• 3 tablespoons of light soy sauce
• 2 tablespoons of vegetable oil
• Salt to taste

Preparation Steps:

1. Begin by cooking the sushi rice.
2. In a slow cooker, combine pork, shallots, garlic, star anise, cinnamon, soy sauces, oil, and salt.
3. Cook on low for 6-8 hours or until pork is tender.
4. Once done, layer the pork mixture with rice in a serving dish.

Let’s wrap up by recalling the flavors we’ve explored:

The world of Raggon is incredibly diverse, from the classic chicken version to innovative vegetarian, spicy beef, seafood, and slow-cooked pork options. Each recipe brings something unique to the table, with a harmony of flavors that represent the culinary diversity of Indonesia. Whether you prefer the comfort of traditional spices, the zest of heat, or the savory notes of slow cooking, there’s a Raggon recipe for every palate. Enjoy experimenting with these recipes, adjust the spices to your taste, and let the rich cultural heritage of Indonesian cuisine inspire your next culinary adventure.

What makes Raggon different from other rice dishes?

+

Raggon is distinct for its layered preparation, where rice and various ingredients are cooked separately then combined, allowing for a rich melding of flavors. It’s often infused with aromatic spices and herbs unique to Indonesian cuisine.

Can Raggon be made ahead of time?

+

Yes, Raggon can be prepared ahead of time. You can make the rice and filling up to a day in advance and layer them just before serving to enhance the flavor.

Is there a vegan version of Raggon?

+

Absolutely! For a vegan Raggon, substitute meat with tofu, tempeh, or a hearty vegetable like eggplant, and use vegetable stock instead of chicken or beef stock.