Rawon (Rawon)
Overview
Rawon is a black beef soup from East Java in Indonesia. Its striking dark colour and nutty, earthy flavour come from keluak, the black nut of the kepayang tree, which is ground into a paste with shallots, garlic, ginger, turmeric and chilli. Beef is simmered in this spiced broth with lemongrass and lime leaves until tender. Rawon is served with rice, bean sprouts, salted duck egg, crisp shrimp crackers and sambal. It is a well-known dish of Surabaya and is found across Java.
Pictures
History
Rawon is an old East Javanese dish, and some writers trace it back to the time of Javanese kingdoms many centuries ago. The keluak nut must be processed carefully because it is poisonous when raw. Today rawon is sold in warungs and restaurants throughout Indonesia. Many Javanese families make it for special gatherings, and restaurants in Surabaya are known for their own versions of the soup.
Main ingredients
Beef, keluak nuts, shallots, garlic, lemongrass, bean sprouts. The soup is built on black beef broth and is usually served hot. Diet: contains meat; usually gluten-free.
Recipe outline serves 4 · ~150 min
Ingredients
- 600 g beef brisket
- 4 keluak nuts, flesh removed and soaked
- 6 shallots, 4 garlic cloves, 2 cm ginger, 1 tsp turmeric
- 2 lemongrass stalks, 4 lime leaves
- bean sprouts, salted eggs
- sambal, rice
Allergens: Contains: Crustaceans, Eggs. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Boil the beef in 2 l water for 1 hour.
- Blend keluak, shallots, garlic, ginger and turmeric and fry the paste.
- Add the paste, lemongrass and lime leaves to the beef and cook for 45 minutes.
- Slice the beef, season and serve with rice and sides.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.