Savory and Appetizing Indonesian Fast Cooked Traditional Black Beef Soup from Surabaya. Authentic Recipe of Rawon Surabaya.

Things to know about Rawon Surabaya Recipe

The Indonesian Traditional Black Meat Soup is known as “Rawon” locally. It is a unique beef stew dish with a black colored broth. Rawon originated from the East Javanese region of Indonesia, in the city of Surabaya. This dish is recently nominated as the best soup dish in Asia. In the past, Rawon is considered as a peasant dish, but due to its popularity, the royalties took interest in it and enjoyed the dish.

The dark color of the broth come from a special spice used in this dish, called keluak (kluwak), the Indonesian Black Nut. Kluwak is highly toxic when eaten raw and needs to be fermented before use. This spice is then dried and ground together with various spices to create the earthy, sour taste of the broth. This dish is amazing when eaten during cold weather, as it gives a warm feeling to your body from the heat of ginger and chili. This is a dish you would not want to miss!

Authentic Recipe of Rawon Surabaya. Savory and Appetizing Indonesian Fast Cooked Traditional Black Beef Soup from Surabaya.

Local Recipe Name with Local Characters: Rawon Surabaya

User submitted Recipe

5 from 1 vote

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— General Atributes of This Recipe:

Prep Time 30 mins

Cook Time 30 mins

Total Time 1 hr

Difficulty Medium Cooking Difficulty Recipes

Price Level Normal Price Recipes

Cooking Time Less Than 60 minutes to be made Recipes

Main Ingredient Group Beef based Recipes, Meat (Red) based Recipes

Spice Level Medium Spiced Recipes

Dish Type Soup Recipes, Soups Recipes (Hot)

Main Cooking Method Boiled, Boiled (Simmering), Pressure Cooker Made

Occasional Cooking Mother’s Day Recipes, Weekend Family Meal Recipes

— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —

Course Dinner Recipes, Lunch Recipes, Main Course Recipes

Cuisine Indonesian Cuisine

Servings 6 Portions

Calories / Serving 242 kcal

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Ingredients

 

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Rawon

• 500 grams (1.1 lb) Beef Brisket Diced
• 2 sticks Lemongrass – Cymbopogon – Barbed Wire Grass – Cochin Grass – Malabar Grass Crushed
• 3 pcs Kaffir Lime Leaf Torn
• 1/2 thumb Fresh Galangal – Kencur – Aromatic Ginger – Kaempferia Galanga – Sand Ginger – Cutcherry – Resurrection Lily Peeled, Crushed
• 4 sticks Scallion Sliced
• 1 tsp White Sugar – Regular Sugar – Granulated Sugar
• 2 tsp Salt
• 1.5 L (50.72 floz) Water
• 150 grams (5.29 oz) Bean Sprout Blanched
• 4 pcs Salted Duck Egg Boiled
• Fried Shrimp Crackers As needed

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For Blended Spices

• 7 cloves Shallot Onion
• 5 cloves Garlic
• 4 pcs Kluwak – Indonesian Blacknut
• 1 pc Red Chili Pepper
• 1/2 tbsp Coriander Seed
• 3 pcs Candlenut
• 1 thumb Fresh Ginger Root
• 1 tbsp Vegetable Oil For blending
• 2 tbsp Vegetable Oil For stir-frying

Sambal Terasi

• 2 pcs Red Chili Pepper Large
• 10 pcs Fresh Cayenne Chili Pepper
• 1 pc Tomato
• 1 tsp Shrimp/Prawn Paste Indonesian
• 1 tsp Salt
• 1 tsp White Sugar – Regular Sugar – Granulated Sugar
• 1 tbsp Vegetable Oil

Instructions

 

Blended Spice

• Soak the Keluwak or Indonesian Black Nut in hot water for a few minutes.
• Into a food processor, add all the ingredients along with vegetable oil for blending.
• Blend into a smooth consistency
• Into a stock pot, add vegetable oil and stir fry the blended spice until fragrant.

Cooking the Rawon

• Add all the other dry ingredients (lemongrass, scallions, galangal, and lime leaves, sugar, salt) into the pot, cook with the blended spice until fragrant
• Add water into the pot and mix well.
• Bring the broth to heat, then add the diced beef to the pot.
• Cook in the pressure cooker for 30 minutes or until the beef become tender.
• Serve the finished dish in a bowl with beansprout and boiled duck eggs

For Making Sambal Terasi

• Finely chop all the ingredients
• Into a non-stick pan, add vegetable oil.
• Stir fry all the chopped ingredients until soft.
• Using a food processor, blend the cooked peppers, tomato, garlic, shallot, and shrimp paste until smooth.
• Season to taste.

RECIPE VARIATIONS:

A slow-cooked alternative for this dish takes approximately 2 hours to be cooked.

COOKING TIPS:

Use an older keluwak for a tastier broth, you can know whether a keluwak is old by shaking it near your ear, and if you hear rattling sounds, it’s old.

You can replace the water used to boil with beef stock to produce a richer taste. Any part of beef is okay to use in Rawon, but the ones with a high percentage of fat produce the best result.

SERVE WITH:

The Rawon is best served with warm white rice, shrimp crackers, key lime juice, and crispy fried shallot.

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— Specific Atributes of This Recipe:

Seasonal Cooking Autumn Recipes, Spring Recipes, Summer Recipes, Winter Recipes

World Regions Cuisine Asian Cuisine, International Cuisine, South-Eastern Asian Cuisine, Traditional Cuisine

I am looking for… Big Batch Cooking

Religious Cooking Halal Recipes

Nutrition

Calories: 242kcalCarbohydrates: 6gProtein: 19gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 67mgSodium: 1274mgPotassium: 384mgFiber: 1gSugar: 3gVitamin A: 39IUVitamin C: 8mgCalcium: 32mgIron: 3mg

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