Rawon

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Rawon is a indonesian soup with a character of its own. A dark East Javanese beef soup flavoured with keluak, lemongrass and spices, earthy, deep and unmistakably Indonesian. It is a useful recipe for exploring Asian flavours through clear, approachable cooking.

What is Rawon?

Rawon is not a standard everyday dish in many Western kitchens, which is exactly why it is interesting. At its core, it is a dark East Javanese beef soup flavoured with keluak, lemongrass and spices, earthy, deep and unmistakably Indonesian. The key is balance: savoury, aromatic, fresh and sometimes sweet or spicy. Serve it with rice, noodles, vegetables or a crisp cucumber side so the flavours can stand out clearly.

Serves: 4 people

Preparation time: 60 min

Ingredients

• Beef stew meat – 800 g
• Beef stock – 1.5 l
• Keluak paste – 3 tbsp
• Shallots – 6
• Garlic cloves – 4
• Ginger – 3 cm
• Turmeric – 1 tsp
• Lemongrass – 1 stalk
• Kaffir lime leaves – 3
• Oil – 2 tbsp
• Salt – to taste

Method

STEP 1
Blend shallots, garlic, ginger, turmeric and keluak into a smooth paste.

STEP 2
Fry the spice paste until fragrant and darker in colour.

STEP 3
Add beef, stock, lemongrass and kaffir lime leaves, then simmer until the meat is tender.

STEP 4
Season the soup well and remove the aromatics.

STEP 5
Serve with rice, bean sprouts and boiled egg if desired.