Rawon is a traditional beef soup from East Java, Indonesia, renowned for its rich, dark broth and deep, aromatic flavors. The dish gets its distinctive black color from the use of kunci (black nut or keluak), a unique ingredient that imparts a nutty, earthy taste. Slow-cooked with tender beef, fragrant spices, and herbs, Rawon is a comforting dish often served with steamed rice, salted egg, and a side of sambal. Its complex flavor profile—savory, slightly sweet, and subtly spicy—makes it a beloved staple in East Javanese cuisine. Below is a detailed, step-by-step recipe to create authentic Rawon at home.
Ingredients (Serves 4-6)
For the Soup:
- 1.5 lbs (700g) beef brisket or shank, cut into 1.5-inch cubes
- 8 cups (2 liters) water
- 4-5 kluwak nuts (black nuts/keluak), soaked in warm water for 30 minutes
- 2 stalks lemongrass, white parts only, bruised
- 4 kaffir lime leaves (or substitute with 1 tsp lime zest)
- 1-inch piece galangal, sliced
- 1-inch piece ginger, sliced
- 2 bay leaves
- 1 tsp tamarind paste (dissolved in 2 tbsp warm water)
- 1 tsp salt (adjust to taste)
- 1 tsp sugar (adjust to taste)
- 2 tbsp vegetable oil
For the Spice Paste (Bumbu):
- 6 shallots, roughly chopped
- 4 cloves garlic
- 4 candlenuts (or substitute with 4 macadamia nuts or 2 tbsp blanched almonds)
- 1 tsp ground turmeric (or 1-inch fresh turmeric)
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1 tsp shrimp paste (terasi), toasted (optional, for umami)
- 3-4 red chilies (adjust to taste)
- 1/2 tsp ground white pepper
For Serving:
- 2 cups bean sprouts, blanched
- 2-3 hard-boiled eggs, peeled and halved
- 1 cup steamed white rice (or compressed rice cakes/lontong)
- 2 tbsp fried shallots (for garnish)
- 1/4 cup fresh cilantro or parsley, chopped
- 2-3 salted duck eggs, halved (optional)
- Sambal oelek or fresh chili paste (for serving)
- Lime wedges
Step-by-Step Recipe
Step 1: Prepare the Ingredients
- Soak the Kluwak Nuts: Soak the kluwak nuts in warm water for 30 minutes to soften. Crack open the shells, scoop out the black paste inside, and set aside. Discard the shells.
- Boil the Beef: Place the beef cubes in a large pot with 8 cups of water. Bring to a boil over medium heat, skimming off any foam or impurities that rise to the surface. Reduce to a simmer and cook for 30 minutes to partially tenderize the beef. Remove the beef from the broth, reserving the broth for later use.
- Hard-Boil the Eggs: If not already prepared, place eggs in a saucepan, cover with water, and boil for 10-12 minutes. Transfer to an ice bath, peel, and halve. Set aside.
- Blanch the Bean Sprouts: Bring a small pot of water to a boil. Blanch the bean sprouts for 30 seconds, then transfer to an ice bath. Drain and set aside.
Step 2: Make the Spice Paste (Bumbu)
- Blend the Paste: In a food processor or blender, combine shallots, garlic, candlenuts, turmeric, ground coriander, ground cumin, shrimp paste (if using), red chilies, and white pepper. Add 2-3 tablespoons of water and blend into a smooth paste.
- Prepare the Kluwak: Add the soaked kluwak paste to the spice paste and blend again until fully incorporated. The mixture will turn dark due to the kluwak.
Step 3: Cook the Broth
- Sauté the Spice Paste: Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the spice paste (including the kluwak) and sauté for 5-7 minutes, stirring frequently, until fragrant and the oil begins to separate from the paste.
- Add Aromatics: Add the bruised lemongrass, kaffir lime leaves, galangal, ginger, and bay leaves to the pot. Sauté for another 2 minutes to release their aromas.
- Combine Beef and Broth: Add the partially cooked beef cubes to the pot, stirring to coat them in the spice mixture. Pour in the reserved beef broth (from Step 1) and bring to a boil.
- Season the Broth: Add the tamarind paste, salt, and sugar. Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is very tender and the broth has turned a deep black color. Stir occasionally, adding more water if the broth reduces too much.
- Adjust Seasoning: Taste the broth and adjust with more salt, sugar, or tamarind as needed for a balanced savory, tangy, and slightly sweet flavor.
Step 4: Prepare the Accompaniments
- Cook the Rice: If not using pre-cooked rice, steam white rice according to package instructions. Alternatively, prepare lontong (compressed rice cakes) by boiling rice wrapped in banana leaves for 1-2 hours until firm, then slice into rounds.
- Prepare Garnishes: While the broth simmers, ensure all garnishes are ready—slice the salted duck eggs (if using), chop the cilantro or parsley, and set out the fried shallots, sambal, and lime wedges.
Step 5: Assemble and Serve the Rawon
- Prepare Serving Bowls: Divide the steamed rice (or lontong) among serving bowls. Add a small handful of blanched bean sprouts to each bowl.
- Add Beef and Broth: Place several pieces of tender beef in each bowl. Ladle the hot, black broth over the beef and rice, ensuring the broth covers the ingredients.
- Add Eggs: Place halved hard-boiled eggs and salted duck eggs (if using) in each bowl.
- Garnish: Sprinkle with fried shallots and chopped cilantro or parsley.
- Serve with Accompaniments: Provide sambal oelek or chili paste on the side for those who want extra heat. Serve with lime wedges for a fresh, tangy kick.
Tips for Success
- Kluwak Quality: Ensure the kluwak nuts are fresh—good kluwak has a dark, oily paste inside. If the paste is dry or smells off, it may be spoiled and should not be used.
- Beef Tenderness: Slow-cooking is key to tender beef. If the beef isn’t tender after 2 hours, continue simmering until it reaches the desired texture.
- Broth Color: The black color comes from the kluwak. If the broth isn’t dark enough, you can add more kluwak paste, but be cautious as it can make the flavor too strong.
- Make Ahead: Rawon tastes even better the next day as the flavors meld. Prepare the broth a day in advance, refrigerate, and reheat before serving.
- Substitutions: If kluwak nuts are unavailable, you can simulate the color with a small amount of black food coloring or charred coconut, though the flavor won’t be the same.
- Vegetarian Option: Substitute beef with tempeh or tofu and use vegetable broth. Omit shrimp paste for a fully plant-based version.
Serving Suggestion
Rawon is a hearty meal on its own but pairs beautifully with other East Javanese dishes like tahu tek (tofu with peanut sauce) or a simple cucumber salad. Serve with a refreshing drink like iced tamarind juice or es teh manis (sweet iced tea) to complement the rich broth.
