When talking about iconic Indonesian dishes, rawon is definitely on the list! This dish is famous for its dark, rich broth, tender beef, and deep, aromatic spices. The secret behind rawon’s unique flavor lies in kluwek, a special ingredient that gives the broth its signature black color and deep umami taste.
If you’ve ever wanted to try making rawon at home, don’t worry! This recipe is super easy to follow, even for beginners. Let’s dive into the ingredients and steps to make this delicious dish!
Ingredients You’ll Need
1. Main Ingredients
- Beef (brisket or slightly fatty cuts) – 500 grams, cut into medium-sized chunks
- Water – 1.5 liters
- Kluwek – 4 pieces (remove the flesh, soak in warm water, then mash)
- Kaffir lime leaves – 3 leaves
- Bay leaves – 2 leaves
- Lemongrass – 1 stalk (bruised)
- Galangal – 2 cm (bruised)
- Salt – to taste
- Sugar – 1 teaspoon
- Beef broth powder – 1 teaspoon (optional, for extra umami)
2. Spice Paste
- Shallots – 6 cloves
- Garlic – 4 cloves
- Candlenuts – 3 (toasted)
- Coriander seeds – 1 teaspoon (toasted)
- Ginger – 2 cm
- Turmeric – 2 cm (lightly charred)
- Red chili – 1 (optional, for a mild kick)
3. Side Dishes (To Complete the Dish!)
- Short bean sprouts – as needed
- Salted eggs – 2 (halved)
- Prawn crackers – as needed
- Sambal terasi (shrimp paste chili sauce) – to taste
- Steamed white rice – a must-have!
How to Make Rawon Beef Soup
1. Prepping the Beef
1. Cut the beef into bite-sized pieces and blanch in boiling water for a few minutes to remove impurities. Drain and discard the water.
2. Refill the pot with 1.5 liters of clean water and simmer the beef over medium heat until tender (about 30–45 minutes).
2. Making the Spice Paste
1. Blend or pound the shallots, garlic, candlenuts, coriander, ginger, turmeric, and red chili until smooth.
2. Heat a bit of oil in a pan and sauté the spice paste until fragrant. Add kaffir lime leaves, bay leaves, lemongrass, and galangal, stirring until well combined.
3. Add the mashed kluwek and mix well.
3. Cooking the Rawon
1. Transfer the sautéed spice paste into the pot with the simmering beef.
2. Season with salt, sugar, and beef broth powder (if using).
3. Simmer over low heat for about 1.5–2 hours until the beef is tender and the broth is dark and flavorful.
4. If the liquid reduces too much, add more hot water as needed.
4. Serving the Rawon
1. Serve the rawon in a bowl alongside hot steamed rice.
2. Add bean sprouts, salted egg, and prawn crackers for an authentic experience.
3. If you love spice, don’t forget a spoonful of sambal terasi!
Tips for the Best Rawon!
- Choose Good Kluwek – Pick kluwek that’s jet black inside and has no rancid smell for the best taste.
- Tender Meat Trick – If you want softer beef without long cooking times, use a pressure cooker for 30 minutes before adding the spices.
- Let the Flavors Develop – For the richest taste, let the rawon rest for a few hours before serving. This allows the spices to blend perfectly.
- Add Shrimp Paste (Petis Udang) – For an extra layer of depth, add a little shrimp paste while sautéing the spices.
Rawon Variations to Try
- Rawon Kikil (Beef Tendon) – Perfect for those who love a chewy, gelatinous texture.
- Rawon Ayam (Chicken Rawon) – A lighter alternative using chicken instead of beef.
- Vegetarian Rawon – Replace the beef with tofu and tempeh while keeping the signature kluwek broth.
Rawon isn’t just about flavor—it’s about nostalgia and warmth. Every spoonful is rich, comforting, and packed with history. Try this recipe at home and experience the deep, savory goodness of rawon. Don’t forget to share your cooking results in the comments. Happy cooking!