Rawon (Black Beef Soup)

About This Recipe

Rawon is East Java's most distinctive soup — a jet-black, intensely flavourful beef broth coloured entirely by keluak nuts, the fermented seeds of a tropical tree. The unique bitter-earthy flavour of keluak combined with tender braised beef creates something utterly unlike any other soup in the world. It is considered one of Indonesia's most important regional dishes.

Ingredients

Serves 6

• 700 gbeef brisket(cut into cubes)
• 5keluak nuts(or 2 tbsp black sesame paste as substitute)
• 5 shallotsshallots(sliced)
• 4 clovesgarlic
• 1 stalklemongrass(bruised)
• 3 kaffir lime leaveskaffir lime leaves
• 1 tspgalangal powder
• 1 tspturmeric
• 2 litreswater
• 2 tbspoil
• 100 gbean sprouts(to serve)
• 2 tbspsambal(to serve)

Instructions

1. 1

   Prepare keluak

   Crack keluak nuts and scoop out the black paste. Dissolve in a little warm water.

2. 2

   Make paste

   Blend shallots, garlic, galangal, and turmeric into a smooth paste.

3. 3

   Sauté paste

   Fry paste in oil until fragrant, 5 min. Add keluak paste and cook 2 min.

4. 4

   Simmer

   Add beef, lemongrass, lime leaves, and water. Simmer 1.5–2 hours until beef is tender. Season with salt.

5. 5

   Serve

   Ladle into bowls. Top with bean sprouts, hard-boiled eggs (optional). Serve with sambal and steamed rice.

Variations

• •

  Use black garlic paste if keluak is unavailable

• •

  Add fried tofu on the side

• •

  Serve with salted egg

Storage

Refrigerate up to 3 days. The flavour deepens overnight.

Frequently Asked Questions