Rawon
Rawon is a rich and aromatic Indonesian beef soup, distinctive for its deep black color derived from the keluak nut. This hearty dish features tender beef stewed with a complex spice paste, creating a uniquely savory and slightly nutty flavor profile. It's often served with steamed rice and various fresh accompaniments.
An original recipe by Forkin
- Total time
- 3 hr 30 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 530 kcal
Allergen information: may contain eggs and nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gbeef shank, cut into 2-3 cm cubes
- 1.5 lwater
- 20 glemongrass, bruised
- 5 ggalangal, sliced
- 3 pcskaffir lime leaf
- 2 pcsbay leaf
- 1 tbsptamarind paste
- 1 tspsalt
- 0.5 tspsugar
- 2 tbspvegetable oil
spice paste
- 5 pcskeluak, cracked, flesh soaked in hot water
- 8 pcsshallot
- 4 clovegarlic
- 3 pcsred chili, seeds removed if desired(optional)
- 3 pcscandlenut, toasted
- 5 gturmeric, fresh, peeled
- 5 gginger, fresh, peeled
- 5 ggalangal, fresh, peeled
- 1 tspcoriander seed, toasted
- 0.5 tspcumin, toasted
- 0.5 tspblack peppercorn
garnish
- 2 tbspfried shallot(optional)
- 1 cupbean sprout, blanched(optional)
- 0.5 pcslime, cut into wedges(optional)
- 2 pcshard-boiled egg, halved(optional)
Equipment
food processor · large pot · dutch oven · cutting board · knife
The method
Step by step
- 1
Crack open the keluak nuts and scoop out the dark flesh.
About 5 min
Cook’s note: Wear gloves as keluak can stain.
- 2
Soak the keluak flesh in hot water for at least 15 minutes to soften it and remove any bitterness.
About 15 min
- 3
Drain the soaked keluak and set aside.
- 4
Combine the shallot, garlic, red chili, toasted candlenut, fresh turmeric, fresh ginger, fresh galangal, toasted coriander seed, toasted cumin, black peppercorn, and the prepared keluak flesh in a food processor or mortar and pestle.
About 5 min
- 5
Process or pound until a smooth spice paste forms.
About 10 min
Cook’s note: Add a little oil if needed to help blend.
- 6
Heat vegetable oil in a large pot or Dutch oven over medium heat.
About 1 min
- 7
Add the spice paste to the pot and sauté for 10-15 minutes, stirring frequently, until fragrant and the oil separates from the paste.
About 15 min
Cook’s note: Cooking the paste thoroughly is crucial for flavor.
- 8
Add the beef shank cubes to the pot and sear on all sides until lightly browned.
About 10 min
- 9
Pour in the water, then add the bruised lemongrass, sliced galangal, kaffir lime leaf, bay leaf, tamarind paste, salt, and sugar.
About 2 min
- 10
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 2-3 hours, or until the beef is very tender.
About 3 hr
Cook’s note: Check occasionally and add more water if the liquid level gets too low.
- 11
Taste and adjust seasoning with more salt or sugar if needed.
About 1 min
- 12
Serve the rawon hot, garnished with fried shallot, blanched bean sprout, lime wedges, and halved hard-boiled egg.
Cook’s note: Rawon is traditionally served with steamed rice.
Per serving
Nutrition
- Calories
- 529.5kcal
- Protein
- 33.8g
- Carbs
- 23.5g
- Fat
- 35g
- Fibre
- 3.3g
- Sugar
- 5.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover rawon in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat until warmed through, or in the microwave.
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