Authentic Rawon Recipe
Surabaya, Indonesia
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Introduction & history
Rawon is a traditional Indonesian black beef soup known for its deep, earthy flavors and distinctive dark color, which comes from keluak (Indonesian black nuts). Originating from East Java, it is a beloved dish often served with rice and condiments. The dish is made by simmering beef, typically brisket, shank, or ribs, in a spiced broth. The seasoning includes a paste of (typically) keluak, shallots, garlic, candlenuts, red chilies, turmeric, cumin, pepper, ginger, cutcherry, galangal, coriander, and shrimp paste, which is sautéed until fragrant before being added to the broth. Kaffir lime leaves, lemongrass, green onions or leeks, and sometimes tamarind contribute additional depth to the flavor. The result is a rich, savory soup with a slightly nutty and tangy profile. Rawon is often garnished with bean sprouts, fried shallots, and scallions and served with accompaniments like sambal (spicy chili paste), salted egg, and krupuk (crispy crackers). Its bold, aromatic taste makes ... Read more
Cooking tips
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meat
Cuts of beef that benefit from long braising are ideal for this soup. Namely, that would be beef shank, brisket, trimmings, oxtail, ribs, and beef kneecaps. However, other, quicker-cooking meats are also used. -
keluak
It can be a challenge to find keluak outside Indonesia. However, you might locate it in well-stocked Asian markets. Select nuts that are heavy for their size and free of cracks or mold on the shell, as these are signs of freshness and quality. Once opened, the keluak should be black, mold-free, and moist. You can store keluak in the refrigerator for up to a year without spoiling, provided its shell ... Read more
Rawon
PREP 45min
COOK 1h 30min
RESTING 10min
READY IN 2h 25min
Unlike the traditional version of rawon soup, this version goes for tender beef tenderloin and not the more typical beef shank, ribs, or brisket, resulting in a shorter cooking time. The list of spices is typical and in line with tradition. The dish begins with a rich spice paste, sautéed to release its aroma, before adding tender beef chunks and aromatic ingredients like lemongrass, galangal, and kaffir lime leaves. Slowly simmered with palm sugar for depth, the soup is finished with fresh leeks and served with steamed rice, crispy fried onions, and sambal terasi for a perfect balance of flavors. Paired with steamed rice and toppings like prawn crackers, sambal terasi, and crispy onions, this comforting soup is a celebration of bold, traditional flavors.
Ingredients
750g (1 2/3 lbs) beef tenderloin, diced to medium chunk
1 ½ L (6 1/3 cups) water
2 leeks, slices about 1cm/0.5"
2 galangal, smashed
2 lemongrass, crushed
2 cm/1" ginger, smashed
6 kaffir lime leaves, midrid discarded
1 tbsp palm sugar/gula merah, shaved
some oil to sauteed
GROUND SPICES
15 pc keluak/keluwek nuts
10 shallots
6 garlic cloves
1 tbsp coriander seeds, toasted in a pan
1 tsp cumin, toasted in a pan
4 candlenuts, toasted in a pan
2 red chilies, discard seeds
salt, to taste
GARNISHES
Sambal terasi ( shrimp paste sambal/sambal belachan)
prawn crackers/kerupuk
short beansprouts
golden crispy fried onions (bawang goreng)
Preparation
Scoop out the flesh of the keluak/keluwek from its shell. Soak it in warm water for about 10 minutes, then drain.
Heat oil in a pot and sauté the spice paste until it becomes aromatic.
Add the meat, lemongrass, kaffir lime leaves, ginger, and galangal. Stir well until the meat is cooked through.
Pour in the water and add the palm sugar. Adjust the seasoning to taste.
Cook until the meat becomes tender. Add an additional 2 ½ cups (600 ml) of water, as rawon will then have enough soup to last through the day.
Add sliced leeks and cook for another 5 minutes.
Serve hot with steamed rice and a variety of garnishes.
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