Rawon

Prep Time 20 mins

Cook Time 2 hrs

Total Time 2 hrs 20 mins

Cooking Method: Braising, Sautéing, Simmering

Cuisine: Jawa, Jawa Timur

Difficulty: Intermediate

Cooking Temp: 185 C

Servings: 5

Estimated Cost: 8

Calories: 450

Best Season: Winter, Fall, Suitable throughout the year

Description

Rawon is a traditional beef soup originating from East Java, Indonesia. It is renowned for its distinctive dark broth, which derives its deep color and complex flavor from black keluak nuts. Typically prepared with tender beef chunks, aromatic spices, and herbs, Rawon offers a rich, earthy taste that reflects the culinary heritage of Indonesian cuisine. Often served with rice, sambal, bean sprouts, and salted egg, this dish is a beloved staple in many Indonesian households.

Ingredient

500 gram Green Beans
500 gram Carrots
0.5 tbsp Potatoes
500 gram Chayote
50 gram Button Mushrooms
35 gram Shallots
14 gram Garlic
1.5 pieces Keluak
5 gram Candlenuts
0.25 tsp Black Pepper
0.25 tsp Coriander
5 gram Turmeric
8 gram Ginger
25 gram Red Chili
0.25 piece Fingerroot
1 stalk Lemongrass
0.5 piece Galangal
1.5 leaves Lime Leaves
50 gram Soybean Sprouts
0.25 tsp Brown Sugar
0.2 tsp Vegetable Stock
0.25 piece Salt
0.25 tbsp Sugar
1200 ml Water
0.25 stalk Bay Leaves

Instructions

1
Prepare the Ingredients
- Slice and chop the green beans, carrots, potatoes, chayote, and mushrooms into bite-sized pieces. Slice the shallots, garlic, ginger, and red chili. Bruise the lemongrass and galangal to release their aroma.
2
Prepare the Spice Paste
- In a blender or mortar, combine the shallots, garlic, candlenuts, black pepper, coriander, turmeric, ginger, red chili, fingerroot, and a pinch of salt. Blend into a smooth paste.
3
Cook the Soup
- In a large pot, heat a bit of oil and sauté the spice paste until fragrant. Add the bruised lemongrass, galangal, and lime leaves, and cook for another minute to release their aroma.
4
Add the Vegetables
- Add the potatoes, carrots, chayote, and green beans to the pot. Stir well to coat the vegetables with the spice paste.
5
Add Liquid and Simmer
- Pour in the water, and add the vegetable stock, brown sugar, and soy sauce. Bring to a boil, then lower the heat and simmer for about 30 minutes to 1 hour, until the vegetables are tender and the flavors meld together.
6
Add Mushrooms and Soybean Sprouts
- Add the button mushrooms and soybean sprouts towards the last 10 minutes of cooking. Taste and adjust seasoning with salt, sugar, and more vegetable stock if needed.
7
Serve
- Serve hot with a garnish of fresh soybean sprouts, fried shallots, or additional lime leaves for extra aroma and flavor.

Note

While traditional Rawon is typically made with beef, it can also be adapted using vegetables such as carrots, chayote, green beans, and mushrooms for a vegetarian version

Keywords: rawon