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

Agoralia Recipes Traditional Authentic Dishes v017

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 a peasant dish, but due to its popularity, the royalties took interest in it and enjoyed the dish. The dark color of the broth comes 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!


Agoralia Recipes Traditional Authentic Dishes v017

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

Local Recipe Name with Local Characters: Rawon Surabaya
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— General Atributes of This Recipe:

Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins

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

Servings 6 Portions
Calories / Serving 262 kcal

Ingredients
 

Rawon

  • 500 grams (1.1 lb) Beef Brisket Diced
  • 2 sticks Lemongrass – Cymbopogon – Barbed Wire Grass – Cochin Grass – Malabar Grass Crushed
  • 3 sheets Kaffir Lime Leaf Torn
  • ½ 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
  • 1500 ml (50.72 floz) Water
  • 150 grams (5.29 oz) Bean Sprout Blanched
  • 4 pcs Salted Duck Egg Boiled
  • Fried Shrimp Crackers To taste

Blended Spices

  • 7 cloves Shallot Onion
  • 5 cloves Garlic
  • 4 pcs Kluwak – Indonesian Blacknut
  • 1 pc Red Chili Pepper
  • ½ tbsp Coriander Seed
  • 3 pcs Candlenut
  • 1 thumb Fresh Ginger Root
  • 1 tbsp Vegetable Oil For blending
  • 2 tbsp Vegetable Oil For frying

Sambal Terasi

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

Instructions
 

Blended Spices

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

Rawon

  • Add all the other dry ingredients (lemongrass, scallions, galangal, and lime leaves) into the pot (where the blended spices were fried), and cook with the blended spice until fragrant.
  • Add the water into the pot and mix well.
  • Bring the broth to heat, then add the diced beef to the pot.
  • Cook in low heat for 1 to 2 hours or until the beef becomes tender.
  • Serve the finished dish in a bowl with beansprout and boiled duck eggs.

Sambal Terasi

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

NOTES

A faster alternative for this dish is to cook it with a pressure cooker, which cut down the cooking time to 30 minutes.
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.

— Specific Atributes of This Recipe:

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Nutrition

Calories: 262kcalCarbohydrates: 6gProtein: 19gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 67mgSodium: 1274mgPotassium: 384mgFiber: 1gSugar: 3gVitamin A: 39IUVitamin C: 8mgCalcium: 32mgIron: 3mg
Keyword Indonesian Traditional Black Beef Soup, Rawon Surabaya Recipe
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