local food

RAWON

Rawon or Nasi Rawon/Rawon Rice (when served with rice) is a strong rich tasting traditional Indonesian beef black soup.Originally from Surabaya in Indonesian province of East Java. It uses black nuts/keluak (Pangeum edule, fruits of kepayang tree) as the main seasoning which gives the strong nutty flavor and dark color to the soup.

The soup is made of ground mixture of garlic, shallot, keluak, ginger, candlenut, turmeric, red chili and salt sauteed with oil until it gets aromatic. The sauteed mixture is then poured into boiled beef stock with diced beef. Lemongrass, galangal, bay leaves, kaffir lime leaves and sugar are then added as seasonings.The special dark or black color of rawon comes from the keluak as the main spice. The soup is usually garnished with green onion and fried shallot, and served with rice, hence the name rawon rice or Nasi Rawon in Indonesian language, together with baby bean sprouts, salted preserved egg, shrimp crackers and sambal chili sauce on the side.

Category : Soup

Cooking time : 45 – 60 minutes

Ingredients

– 250 gram Beef gram beef meat (use the part that has more fat )

– 1 stalk of spring onion, finely chopped (can also be substituted with chives)

– 2 kaffir lime leafs

– 2 salam leafs

– 1 stalk of lemon grass, bruised

– 2 cm galangal, bruised

– pepper and salt to taste

– 6 cups of water

Spice Paste

– 5 shallots

– 3 cloves of garlic

– 4 candlenuts ( can be substituted with 6 of almonds)

– 1 cm ginger

– 1/2 teaspoon of coriander

– 1/2 tablespoon of turmeric powder

– a pinch of cumin

– 3 kluweks, take only the meat

– 2 red chillies, seeded (fresh or use chili powder if you like)

Directions

1. Put the beef and water in a large pan and simmer uncovered until beef is tender. When it’s tender, separate the meat and cut into small cube. Bring back to boil with low heat.