🍲 Rawon (East Javanese black beef soup)

Name: Rawon (East Javanese black beef soup)
Total time: 150 min
Yield: 4
Cuisine: Indonesia · East Java
Ingredients: 600 g beef brisket or shin, cubed; 4 keluak (kluwek) seeds, flesh scooped out; 6 shallots and 4 garlic cloves; 3 cm galangal and 2 stalks lemongrass, bruised; 2 tsp ground coriander, 1 tsp turmeric, salt; 2 tbsp vegetable oil and 1.5 l water; 100 g short bean sprouts; 600 g cooked rice to serve

Origin: Indonesia · East Java

585kcal

per serving · 450 g

130kcal

per 100 g

40 gProtein9 g / 100 g

22 gFat5 g / 100 g

50 gCarbs11 g / 100 g

Rawon is a beef soup from East Java with a striking jet-black broth. The colour and deep, earthy flavour come from keluak (kluwek), the fermented seed of the kepayang tree, ground with shallots, garlic, galangal and lemongrass. Tender beef chunks simmer in the broth, which is served with steamed rice and topped with short bean sprouts.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: beef

Not veganbecause of: beef

Not keto11 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Tree nuts

What it is made of

beefkeluak nutlemongrassgalangalbean sproutsrice

Recipe

4 servings150 min

Ingredients

600 g beef brisket or shin, cubed
4 keluak (kluwek) seeds, flesh scooped out
6 shallots and 4 garlic cloves
3 cm galangal and 2 stalks lemongrass, bruised
2 tsp ground coriander, 1 tsp turmeric, salt
2 tbsp vegetable oil and 1.5 l water
100 g short bean sprouts
600 g cooked rice to serve

Method

Simmer the beef in the water for about 1 hour, skimming the foam.
Blend the keluak flesh, shallots, garlic, coriander and turmeric into a paste.
Fry the paste in oil with the galangal and lemongrass until fragrant and dark.
Stir the paste into the beef broth and simmer for another 45 minutes until the meat is tender; season with salt.
Serve over or beside rice, topped with bean sprouts.

How to make it lighter

Trim visible fat from the beef and skim the broth well as it cooks.
Use a smaller scoop of rice and a bigger bowl of broth and sprouts.
Fry the spice paste in 1 tbsp oil instead of 2 — 1 tbsp oil ≈ 120 kcal.

History

Rawon is strongly associated with Surabaya and other cities of East Java, where it is sold everywhere from street stalls to restaurants. It is often cited as one of the older recorded Javanese dishes, but its exact origins are not well documented.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →