Rawon Recipe - a Delicious Black Beef Soup from Indonesia

Rawon Recipe – a Delicious Black Beef Soup from Indonesia

by faishal on in Soups

Rawon Recipe - a Delicious Black Beef Soup from Indonesia

Rawon, a traditional Indonesian beef soup, stands as a testament to the country’s diverse culinary heritage. Originating from East Java, this robust and flavorful beef soup has earned its place as a cherished comfort food. A medley of rich spices, hearty meat, and the distinctive touch of black nuts creates a symphony of tastes that beckon you to explore the depth and complexity of Indonesian cuisine. Enjoy this famous rawon recipe :

Brief Rawon Recipe Information:

Origin Country: Indonesia (East Java)
Number of Servings: 6 servings
Number of Calories (per serving): Approximately 400 calories
Preparation Time: 30 minutes (excluding soaking time)
Cooking Time: 2 hours
Total Time: 2 hours 30 minutes
Keywords: Indonesian cuisine, Rawon, beef soup, black nuts, traditional recipe

Rawon Recipe Key Ingredients:

For the Spice Paste, the Soup and the Garnish:

  • 8 shallots, peeled
  • 6 cloves garlic, peeled
  • 3 candlenuts
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 tablespoon salt
  • 1 kg beef (brisket or chuck), cut into chunks
  • 2 liters water
  • 3 kaffir lime leaves
  • 2 stalks lemongrass, bruised
  • 4 bay leaves
  • 150g black nuts (keluak), soaked overnight
  • 3 tablespoons tamarind juice
  • 2 teaspoons salt (or to taste)
  • 1 teaspoon palm sugar (or brown sugar)
  • Fresh bean sprouts
  • Sambal (chili paste)
  • Fried shallots
  • Lime wedges

How to Cook Rawon Recipe

  1. Step 1: Preparing the Spice Paste – In a blender, combine shallots, garlic, candlenuts, coriander seeds, cumin seeds, turmeric powder, and salt. Blend until a smooth paste is formed.
  2. Step 2: Soaking the Black Nuts – Soak the black nuts in water overnight to soften them. Rinse thoroughly.
  3. Step 3: Creating the Rawon Base – In a large pot, bring water to a boil. Add the beef chunks and the spice paste. Simmer for about 1 hour until the meat is tender.
  4. Step 4: Adding Flavorful Elements – Introduce kaffir lime leaves, lemongrass, bay leaves, and soaked black nuts to the pot. Continue simmering for an additional 30 minutes.
  5. Step 5: Balancing Flavors – Stir in tamarind juice, salt, and palm sugar to achieve a harmonious balance of sweet, sour, and savory flavors.
  6. Step 6: Serving the Symphony – Ladle the rich Rawon soup into bowls, ensuring a generous serving of beef and black nuts. Garnish with fresh bean sprouts, a dollop of sambal for heat, fried shallots for crunch, and lime wedges for a zesty finish.

Savor the Richness of Rawon:

Rawon is more than a soup; it’s a culinary journey through the bold flavors of Indonesian spices and the heartiness of tender beef chunks. As you savor each spoonful, you’ll discover the intricate balance of flavors that makes Rawon a culinary masterpiece. Whether enjoyed with a steaming bowl of rice or as a standalone dish, Rawon invites you to experience the warmth and richness of Indonesia’s culinary heritage.

Tips for a Culinary Adventure:

  • Black Nut Handling: Handle black nuts with care, as they can stain hands and utensils. Soaking them helps soften and remove excess tannins.
  • Beef Selection: Choose cuts like brisket or chuck for a tender and flavorful result.
  • Spice Adjustment: Tailor the spice level by adjusting the amount of chili in the sambal.
  • Enhance Presentation: Elevate the visual appeal by arranging garnishes artfully, creating a feast for both the eyes and palate.
  • Tradition and Creativity: While respecting the traditional recipe, feel free to add personal touches or explore variations to make Rawon uniquely yours.

Embark on a culinary adventure with Rawon, a dish that encapsulates the soulful essence of Indonesian cuisine. As the aromas waft through your kitchen, you’ll find yourself transported to the vibrant streets of East Java, where this savory symphony originated.

FAQ Section for Rawon Recipe

What is Rawon?

Rawon is a traditional Indonesian beef soup known for its rich and dark color, which comes from the use of keluak (black nut). It is typically made with beef, aromatic spices, and herbs, creating a flavorful and distinctive dish.

What gives Rawon its unique dark color?

The dark color of Rawon comes from the keluak (black nut). This ingredient not only provides the characteristic black color but also imparts a unique, slightly nutty and earthy flavor to the soup.

Can I make Rawon without keluak?

Keluak is essential for the authentic flavor and color of Rawon. If you cannot find it, the dish won’t have the same traditional taste, but you can experiment with other earthy ingredients like black mushrooms or dark soy sauce as a substitute.

What cuts of beef are best for Rawon?

The best cuts of beef for Rawon are those that are suitable for slow cooking, such as beef shank, brisket, or chuck. These cuts become tender and flavorful when simmered for a long time.

How do I store leftovers of Rawon?

Store leftover Rawon in an airtight container in the refrigerator for up to 3 days. The flavors often develop and improve after a day. To reheat, gently warm it on the stovetop until heated through.

Can Rawon be frozen?

Yes, Rawon can be frozen. Allow it to cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw in the refrigerator before reheating on the stovetop.

What side dishes are typically served with Rawon?

Rawon is usually served with steamed rice and various accompaniments such as salted eggs, fried shallots, bean sprouts, lime wedges, sambal (chili paste), and sometimes, crispy shrimp crackers.

Are there vegetarian or vegan versions of Rawon?

While traditional Rawon is made with beef, you can make a vegetarian or vegan version by using plant-based protein alternatives such as tofu or tempeh and vegetable broth instead of beef broth. You will still need keluak for the authentic flavor and color.

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