🇮🇩 Indonesia · Food
Rawon
By eatmundo · August 4, 2026
🇮🇩 IDA 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.
Ingredients
check them off as you prepareHow 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.
🇮🇩 ID
