From East JavaVegetables, Soto & Soups

Rawon (East Javanese Black Beef Soup)

Rawon Daging

Beef soup with a black broth from kluwek nuts, from Surabaya and East Java. Served with short bean sprouts, salted egg, prawn crackers and sambal.

Time
2 hr 30 min
Serves
6 people
Origin
East Java
Type
Vegetables, Soto & Soups
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Ingredients

Tap an ingredient once it is ready to tick it off.

Spice paste

To serve

How to Make

  1. Boil the beef until tender, about 1.5 hours, skimming off the foam.

  2. Grind the kluwek with the spice paste.

  3. Fry the paste with lime leaves, lemongrass and galangal until fragrant and cooked.

  4. Add it to the beef broth.

  5. Season with salt and sugar and simmer 30 minutes on low heat.

  6. Serve with rice, bean sprouts, salted egg, prawn crackers and sambal.

Kitchen tip

Choose kluwek with black, soft, non-rancid flesh. Bitter kluwek spoils the flavour.

Questions

Where does Rawon (East Javanese Black Beef Soup) come from?

Rawon Daging is a traditional dish from East Java (capital: Surabaya), in the Java region of Indonesia.

How long does Rawon (East Javanese Black Beef Soup) take to make?

It takes about 2 hr 30 min in total to make 6 servings, including preparation.

What is the secret to a good Rawon (East Javanese Black Beef Soup)?

Choose kluwek with black, soft, non-rancid flesh. Bitter kluwek spoils the flavour.

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