Rawon: A Traditional Indonesian Beef Soup Recipe

Rawon is a traditional Indonesian beef soup, originating from East Java. It is well-known for its distinct black color, which comes from the use of kluwak nuts. This flavorful and aromatic dish is a must-try for anyone looking to explore Indonesian cuisine. Below is a detailed recipe to help you prepare this delicious dish at home.

Ingredients:

• 500 grams of beef (preferably beef shank or brisket)
• 2 liters of water
• 3 tablespoons of cooking oil
• 5 kluwak nuts (soaked, flesh extracted)
• 5 shallots
• 4 garlic cloves
• 1 thumb-sized piece of galangal (crushed)
• 1 thumb-sized piece of ginger (crushed)
• 2 lemongrass stalks (bruised)
• 3 kaffir lime leaves
• 2 bay leaves
• 1 teaspoon coriander seeds (ground)
• 1 teaspoon cumin seeds (ground)
• 1 teaspoon turmeric powder
• 1 teaspoon sugar
• Salt to taste
• 3-4 bird’s eye chilies (optional, for a spicy kick)

Garnishes:

• Boiled eggs (optional)
• Bean sprouts
• Fried shallots
• Fresh lime wedges
• Sambal (Indonesian chili paste)
• Rice for serving

Instructions:

1. Prepare the Beef: Cut the beef into medium-sized cubes. Bring the water to a boil in a pot, then add the beef and let it simmer for about 30-45 minutes until the meat becomes tender. Skim off any foam or impurities that rise to the surface. Once the beef is tender, strain and reserve the broth.

2. Make the Spice Paste: In a blender or food processor, blend the shallots, garlic, kluwak, coriander, cumin, and turmeric into a smooth paste. You may need to add a bit of water or oil to facilitate blending.

3. Cook the Paste: Heat the oil in a large pan over medium heat. Add the spice paste and stir-fry for about 3-4 minutes until fragrant.

4. Add Aromatics: Add the crushed galangal, ginger, lemongrass, lime leaves, and bay leaves to the pan. Cook for another 2 minutes, allowing the flavors to meld together.

5. Simmer the Soup: Transfer the cooked spice paste and aromatics to the pot with the beef broth. Add the beef back in, along with salt and sugar to taste. Simmer everything together for another 20-30 minutes to allow the flavors to develop.

6. Final Touch: Taste the soup and adjust seasoning if necessary. If you like it spicy, add the bird’s eye chilies.

7. Serve: Ladle the rawon into bowls and serve with boiled eggs, bean sprouts, fried shallots, lime wedges, and sambal on the side. Don’t forget to enjoy it with steamed rice.

Tips:

• Soaking the kluwak nuts before use is essential to extract their deep, earthy flavor.
• Rawon tastes even better when made a day in advance, allowing the flavors to mature.

This savory, rich soup has a unique taste that’s both comforting and bold. Whether you’re a fan of Indonesian cuisine or just trying something new, rawon is sure to impress. Happy cooking!