By eatmundo · August 4, 2026
🇮🇩Same ingredients, elsewhere in the world
7 matchesDishes from other countries' kitchens, made from the same core ingredients as Rawon. The percentage is the share of ingredients the two recipes have in common.
Daging Gulai KawahIn Malaysia · same ingredients· Same technique75%
Daging Salai Masak LemakIn Malaysia · same ingredients67%
Chicken KapitanIn Malaysia · same ingredients63%
A iconic East Javanese beef soup characterized by the deep, earthy, and nutty flavor of the keluak nut. This hearty, obsidian-colored broth is a true Indonesian comfort classic.
According to eatmundo's ingredient comparison, the closest dish to Rawon from another cuisine is Daging Gulai Kawah (Malaysia): the two share 75% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Soak 4 keluak nuts in warm water for 15 minutes, remove the dark paste from the shells, and set aside.
- 2
Blend the garlic, shallots, turmeric, galangal, and the keluak paste into a smooth, fragrant spice paste using a food processor.
- 3
Heat 2 tablespoons of oil in a heavy-bottomed pot over medium heat and sauté the paste until it becomes dark and highly aromatic, about 5 minutes.
- 4
Add the 500g of beef cubes to the pot, stirring well to ensure every piece is thoroughly coated in the spice mixture.
- 5
Pour in 1.5 liters of water and add the bruised lemongrass stalks, bringing the mixture to a gentle boil.
- 6
Reduce heat to low, cover the pot, and simmer for 90 minutes until the beef is meltingly tender.
- 7
Season the soup with salt to taste, adjusting to ensure the deep earthiness of the keluak shines through.
- 8
Ladle the soup into serving bowls and garnish with bean sprouts and fresh sambal for a vibrant finish.
Frequently Asked Questions
What is Rawon?
Rawon is a black beef soup originating from East Java, Indonesia. It is prepared with a spice paste including keluak, garlic, shallot, turmeric, and galangal, and is typically served as a main meal accompanied by steamed rice.
Can I substitute keluak?
Unfortunately, no; keluak provides the essential color and flavor that defines the dish.
What beef cut is best?
Use a marbled cut like brisket or shank for the most tender, gelatinous results.
How do I avoid bitterness?
Ensure your keluak is fresh and free of any moldy smell before blending.
Can this be made in advance?
Yes, it tastes even better the next day as the spices continue to develop.
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