Rawon Surabaya Recipe

Origin: East Java, Indonesia | Cooking Time: 3 hours | Servings: 4-6

Introduction

Rawon is a traditional Indonesian beef soup originating from Surabaya, East Java. Known for its distinctive black broth, Rawon gets its deep color and rich umami flavor from the use of keluak (black nuts). This dish is often served with rice, salted egg, bean sprouts, and sambal for an authentic experience.

Ingredients

For the Soup:

• 500g beef shank or brisket, cut into chunks
• 1.5 liters water
• 4 pieces keluak (black nuts), soaked and mashed
• 2 stalks lemongrass, bruised
• 3 kaffir lime leaves
• 2 bay leaves
• 2 tbsp cooking oil
• Salt and sugar to taste

Spice Paste:

• 6 cloves garlic
• 8 shallots
• 1 tbsp coriander seeds
• 1 tsp cumin
• 1 tbsp candlenuts
• 1 tbsp ginger, minced
• 1 tbsp galangal, minced
• 1 tsp turmeric powder
• 1/2 tsp black pepper

For Garnish:

• Fried shallots
• Chopped celery
• Bean sprouts
• Boiled salted egg, halved
• Sambal (chili paste)

Instructions

Preparing the Broth:

1. In a large pot, boil the beef in 1.5 liters of water for 10 minutes, then drain and rinse to remove impurities.
2. Refill the pot with fresh water, add lemongrass, kaffir lime leaves, and bay leaves. Simmer for 2 hours until the meat is tender.
3. Once cooked, remove the beef and slice into bite-sized pieces. Set aside the broth.

Preparing the Spice Paste:

1. Blend all the spice paste ingredients into a smooth mixture.
2. In a pan, heat the cooking oil and sauté the spice paste until fragrant, around 5 minutes.
3. Add the mashed keluak to the spice paste and stir well.

Finalizing the Soup:

1. Add the cooked spice paste into the broth and stir well.
2. Return the beef to the pot and let it simmer for another 30 minutes.
3. Season with salt and sugar to taste.

Serving:

1. Serve hot with steamed rice.
2. Garnish with fried shallots, bean sprouts, and chopped celery.
3. Accompany with salted egg and sambal for extra flavor.

Tips

• Soak the keluak in warm water for at least 6 hours before using.
• For deeper flavor, let the soup rest for an hour before serving.
• Adjust the amount of keluak to achieve your preferred level of richness.

Conclusion

Rawon Surabaya is a dish rich in tradition and bold flavors. The black keluak broth sets it apart from other Indonesian soups, offering an earthy, nutty, and umami-packed experience. Try this recipe at home and enjoy the authentic taste of East Java!