Indonesian
Rawon
Rawon is an East Javanese beef soup with a deep black broth from kluwek nuts, simmered with lemongrass, lime leaves, and warm spices. Serve it with rice, short bean sprouts, salted egg, and sambal for the familiar balance of rich, earthy, fresh, and spicy.
Ingredients
- Beef brisket or shank, cut into 3 cm cubes300g
- Water1.2 liters
- Kluwek nuts, flesh scooped out3 pieces
- Hot water, for soaking kluwek3 tbsp
- Shallots, peeled5
- Garlic cloves, peeled3
- Candlenuts2
- Fresh turmeric, peeled2 cm
- Fresh ginger, peeled2 cm
- Galangal, bruised3 cm
- Red chilies2
- Ground coriander1 tsp
- Ground white pepper1/4 tsp
- Lemongrass stalk, bruised1
- Kaffir lime leaves3
- Indonesian bay leaves2
- Tamarind water1 tbsp
- Salt1 tsp, or to taste
- Palm sugar1/2 tsp
- Cooking oil2 tbsp
- Steamed white rice2 servings
- Short bean sprouts, rinsed1 cup
- Salted duck egg, halved1
- Fried shallots2 tbsp
- Chopped scallions2 tbsp
- Sambal terasi2 tbsp
- Lime wedges2
Method
- Crack open the kluwek if whole, discard any bitter-smelling or moldy flesh, then soak the good black flesh in 3 tablespoons hot water for 10 minutes and mash into a paste.
- Place the beef and 1.2 liters water in a pot, bring to a boil, skim off the foam, then simmer gently for 45 minutes.
- While the beef simmers, grind the shallots, garlic, candlenuts, turmeric, ginger, chilies, coriander, white pepper, and softened kluwek into a smooth spice paste.
- Heat the oil in a pan over medium heat and sauté the spice paste until dark, glossy, and fragrant, about 8 to 10 minutes.
- Add the bruised galangal, lemongrass, kaffir lime leaves, and Indonesian bay leaves to the pan, then fry for 2 minutes more.
- Stir the sautéed spice mixture into the beef pot, scraping in all the oil and aromatics.
- Season with tamarind water, salt, and palm sugar, then simmer uncovered for 45 to 60 minutes until the beef is tender and the broth is dark, earthy, and well seasoned.
- Taste and adjust with more salt or tamarind water if needed, then remove the lemongrass, galangal, and leaves.
- Divide steamed rice between two bowls or plates and ladle the hot rawon and beef alongside or over it.
- Top with short bean sprouts, fried shallots, and scallions, and serve with salted duck egg, sambal terasi, and lime wedges.
Common questions
What can I use instead of kluwek if I can’t find it?
Kluwek gives rawon its black color and earthy flavor, so there’s no perfect substitute. For a similar deep color, use a little black cocoa or toasted black sesame, but the taste will be different. Avoid overusing either.
How long does rawon take from start to finish?
Plan for about 2 to 2.5 hours total. The beef needs about 1.5 to 2 hours of gentle simmering, plus 15 to 20 minutes to grind and sauté the spice paste and finish the broth.
What are the most common mistakes when cooking rawon?
The biggest mistakes are using bitter or bad kluwek, boiling the beef too hard, and not frying the spice paste long enough. The paste should turn dark, glossy, and fragrant before it goes into the pot.
Can rawon be stored and reheated well?
Yes, it keeps well. Cool it quickly, refrigerate up to 3 days, or freeze up to 2 months. The flavor often deepens overnight. Reheat gently so the beef stays tender and the broth doesn’t split.
What should I serve with rawon?
Serve rawon hot with steamed rice, bean sprouts, salted egg, fried shallots, sambal, and kerupuk. A squeeze of lime is optional, but don’t skip the garnishes—they balance the rich, dark broth.