Delicious and Authentic Indonesian Rawon Recipe

Ingredients

  • 500 grams of beef, cut into cubes
  • 2 liters of water
  • 2 stalks of lemongrass, bruised
  • 3 bay leaves
  • 2 kaffir lime leaves
  • 2 teaspoons of tamarind paste
  • 2 tablespoons of vegetable oil
  • 2 teaspoons of salt
  • 1 teaspoon of sugar
  • 100 grams of mung bean sprouts
  • 2 scallions, sliced
  • 2 limes, cut into wedges
  • 2 tablespoons of keluak (Indonesian black nut), soaked overnight and shelled
  • 6 shallots
  • 4 cloves of garlic
  • 1 thumb-sized piece of ginger
  • 1 thumb-sized piece of galangal
  • 1 tablespoon of turmeric powder
  • 1 teaspoon of coriander seeds
  • 1/2 teaspoon of cumin seeds
  • 1/2 teaspoon of fennel seeds

Steps and instructions

  1. Prepare the spice paste by combining the keluak, shallots, garlic, ginger, galangal, turmeric powder, coriander seeds, cumin seeds, and fennel seeds in a food processor. Blend until smooth.
  2. Heat the vegetable oil in a large pot over medium heat. Add the spice paste, lemongrass, bay leaves, and kaffir lime leaves. Sauté until fragrant.
  3. Add the beef cubes to the pot and cook until they change color. Add the water, tamarind paste, salt, and sugar. Stir well.
  4. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for at least 2 hours, or until the beef is tender and the broth is flavorful.
  5. While the rawon is simmering, prepare the garnishes. Rinse the mung bean sprouts and drain. Slice the scallions and cut the limes into wedges.
  6. Once the rawon is ready, ladle it into bowls. Top each bowl with a handful of mung bean sprouts and a sprinkle of sliced scallions. Serve with lime wedges on the side.

Tools for making

  • Cutting board - For cutting and preparing the ingredients
  • Chef's knife - Essential for chopping and slicing the beef and other ingredients
  • Food processor - To blend the spice paste
  • Large pot - To cook the rawon and allow it to simmer
  • Vegetable oil - For sautéing the spice paste
  • Measuring spoons - To accurately measure the salt, sugar, and other ingredients
  • Ladle - For serving the rawon into bowls
  • Soup bowls - To serve the finished rawon
  • Spoon - For stirring and serving the rawon
  • Small bowls - For holding the garnishes such as mung bean sprouts and sliced scallions
  • Lime squeezer - Optional, but helpful for juicing the limes

Recipe variations

  • Use chicken or tofu instead of beef for a meat-free version.
  • Add Indonesian shrimp paste (terasi) to the spice paste for an extra umami flavor.
  • Replace the water with beef or chicken broth for a richer broth.
  • Add sliced tomatoes or chunks of potato to the rawon for additional texture and flavor.
  • Experiment with different herbs and spices such as coriander powder, cinnamon, or star anise to customize the flavor profile.
  • Garnish with crispy fried shallots for added crunch and aroma.
  • Serve the rawon with steamed rice or lontong (compressed rice cake) for a more substantial meal.
  • Add a dollop of sambal (Indonesian chili paste) for those who prefer a spicy kick.
  • Include baby bok choy or other leafy greens in the soup to incorporate more vegetables.
  • For a vegan version, substitute the tamarind paste with lime juice and use vegetable broth instead of water.

Recipe overview

Rawon is a traditional Indonesian beef soup, known for its rich, dark broth and aromatic spices. The unique flavor and color come from the key ingredient, keluak, an Indonesian black nut that has been soaked and shelled. This recipe also includes aromatic herbs like lemongrass, bay leaves, and kaffir lime leaves, as well as a homemade spice paste made from a mix of traditional Indonesian spices. In this recipe, you will learn how to make authentic Rawon from scratch, from preparing the spice paste to simmering the beef until it's tender and flavorful. The final soup is served with fresh garnishes like mung bean sprouts, sliced scallions, and lime wedges, adding a refreshing crunch and tang to the hearty soup. Making Rawon is a labor of love, as it takes time to let the flavors develop and the beef to become tender. But the result is a deeply flavorful and comforting dish that's worth the effort. Whether you're familiar with Indonesian cuisine or trying it for the first time, this Rawon recipe is a delicious adventure worth exploring.

Common questions

  1. Can I use a different type of meat? - While traditionally rawon is made with beef, you can experiment with other types of meat such as chicken or lamb to suit your taste.
  2. Do I have to soak the keluak overnight? - Yes, soaking the keluak overnight helps to soften the shell and make it easier to remove. It also enhances the flavor of the nut.
  3. Can I substitute the tamarind paste? - If you don't have tamarind paste, you can use tamarind pulp instead. Soak the pulp in warm water, then strain out the seeds and fibers before adding it to the recipe.
  4. Can I adjust the spice level? - Absolutely! If you prefer a milder flavor, you can reduce the amount of spices or omit certain ingredients like chili peppers. Conversely, if you like it spicier, you can add extra chili peppers or chili powder.
  5. How long should I simmer the rawon? - It is recommended to simmer the rawon for at least 2 hours to allow the flavors to develop and the beef to become tender. However, you can simmer it for longer if desired, as it will only enhance the taste.
  6. Can I make rawon in advance? - Yes, rawon actually tastes better the next day as the flavors continue to meld. You can make it in advance and refrigerate it, then reheat it when ready to serve.

Serving dishes and utensils

  • Cutting board - Used for chopping and preparing ingredients
  • Chef's knife - Essential for cutting the beef and various other ingredients
  • Large pot - Used for cooking the rawon broth
  • Food processor - Ideal for blending the spice paste
  • Ladle - Used for serving the rawon into bowls
  • Soup bowls - The serving vessels for the rawon
  • Spoon - For stirring and tasting the broth

Origin stories

Rawon, an Indonesian beef stew, holds a special place in the culinary culture of East Java. This dish is uniquely defined by an ingredient known as "keluak." This nut, native to the mangrove swamps of Southeast Asia, requires careful preparation to remove its natural toxins and reveal its rich, dark flavors. It gives rawon its distinctive black color and deep, earthy taste. Folklore has it that the dish was originally created by a cook in the ancient Majapahit Kingdom who was tasked with creating a dish that would appeal to the king's adventurous taste buds. The result was rawon, a dish that not only satisfied the king but also became a beloved meal in the kingdom. Today, rawon is an emblem of Javanese hospitality and is often served at festive occasions and gatherings.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.