Rawon

Rawon (RAH-won)

Black Beef Soup

⏱ Prep Time 3 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 456 kcal

A mysterious jet-black beef soup from East Java, its inky color from keluak nuts, with tender braised beef, bean sprouts, and salted egg — hauntingly beautiful and deeply savory.

Nutrition & Info

Protein 32.0g

Carbs 28.0g

Fat 24.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ tree nuts ⚠ eggs

Equipment Needed

mortar and pestle heavy pot fine strainer

Presentation Guide

Vessel: deep bowl

Garnishes: bean sprouts, salted egg, fried shallots

Accompaniments: steamed rice, sambal, lime wedge, kerupuk

Ingredients

700g beef shank, cubed
5 keluak (pangium) nuts, flesh extracted
8 shallots
5 cloves garlic
3 candlenuts (kemiri)
2 cm galangal, sliced
2 cm ginger, sliced
3 stalks lemongrass, bruised
5 kaffir lime leaves
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp turmeric powder
2L water
Salt
Bean sprouts
Salted duck eggs, halved
Lime wedges
Sambal
Fried shallots

Instructions

1
Toast coriander and cumin seeds, then grind with shallots, garlic, candlenuts, ginger, and keluak nut flesh into a smooth spice paste.
2
Sear beef cubes in a hot pot until browned on all sides. Remove and set aside.
3
Sauté the spice paste in the same pot for 5 minutes until deeply fragrant and oil separates.
4
Return beef, add water, galangal, lemongrass, kaffir lime leaves, and turmeric. Bring to a boil.
5
Reduce heat and simmer for 2-2.5 hours until beef is very tender and the broth turns jet black.
6
Season with salt. Serve in bowls over bean sprouts, topped with halved salted egg, fried shallots, lime, and sambal.

💡

Did You Know?

Keluak nuts are naturally toxic when raw and must be buried in ash and soil for 40 days before they are safe to eat, a fermentation process that gives rawon its signature black color.

Chef's Notes

Equipment Tips

mortar and pestle
heavy pot
fine strainer

Garnishing

bean sprouts, salted egg, fried shallots

Accompaniments

steamed rice, sambal, lime wedge, kerupuk

The Story Behind Rawon

Rawon is an ancient Javanese dish that predates colonial influence, rooted in the sophisticated spice traditions of East Java. The keluak nut, which requires careful detoxification before use, demonstrates the deep botanical knowledge of Javanese cooks. Rawon is a symbol of Surabaya and East Javanese culinary identity, often served at weddings and ceremonial gatherings.

🕐 Traditionally enjoyed lunch and dinner, ceremonial occasions 📜 Origins: Javanese, pre-colonial era

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