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If you ever visit Malang, a charming city in East Java, Indonesia, don’t leave without tasting Rawon. This black beef soup is more than just a meal—it's a cultural experience, a bowl full of heritage and spices that warms both body and soul. Loved by locals and gaining popularity among global foodies, Rawon is known for its unique dark broth, infused with a native spice called keluwak (black nut).
In this blog post, we’ll dive into
how to cook authentic Rawon at home—even if you’re thousands of miles away from
Indonesia. Let’s bring the rich aroma of Malang’s street food into your
kitchen.
What
is Rawon?
Rawon is a traditional Indonesian beef soup with a deep, dark
broth. What makes it black? The secret lies in keluwak, a fermented
black nut that gives Rawon its signature earthy, nutty, and slightly bitter
taste.
Traditionally served with steamed
rice, bean sprouts, salted egg, and a squeeze of lime, Rawon is the kind of
dish that tells stories of generations, markets, and spices traveling across
islands.
Ingredients
You’ll Need
For the Soup:
- 500g (1 lb) beef (preferably brisket or shank), cut
into cubes
- 2 tablespoons cooking oil
- 1 stalk lemongrass, bruised
- 4 kaffir lime leaves
- 1-liter (4 cups) water
- Salt and sugar to taste
For the Spice Paste (ground together):
- 5 cloves garlic
- 6 shallots
- 4 candlenuts
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 2 keluwak nuts (or substitute with ready-made paste)
- 1 cm piece of galangal
Note: If you can’t find keluwak
locally, check Asian or Indonesian grocery stores. It’s the heart of the dish.
How
to Cook Rawon: Step-by-Step
1. Prepare the Spice Paste
Grind or blend all spice paste ingredients until smooth. You can sauté it for
deeper flavor.
2. Sauté the Spices
Heat oil in a pot. Sauté the paste with lemongrass and lime leaves until
fragrant—about 5 minutes.
3. Add the Beef
Add beef cubes and stir well, letting them absorb the flavors.
4. Pour in the Water
Add water, bring to a boil, and reduce to simmer. Cook until the meat is tender
(about 1.5 hours). Add salt and sugar to balance the taste.
5. Serve Hot
Serve Rawon with warm rice, bean sprouts, fried shallots, lime wedges, and a
hard-boiled salted egg.
Why
International Foodies Love Rawon
Rawon’s complex taste is a perfect
entry point into Indonesian cuisine. Unlike spicy rendang or coconut-heavy
curries, Rawon offers a subtler but deeply satisfying flavor. The exotic
ingredient (keluwak) adds mystery, while the beef and broth make it familiar
and comforting.
For vegetarians or curious cooks,
variations using mushrooms or tofu are also being explored in modern Indonesian
kitchens.
Pair
It with This: Malang’s Favorite Drinks
While enjoying Rawon, locals often
pair it with Wedang Jahe (hot ginger tea) or Es Jeruk (iced sweet
orange juice). These drinks cleanse the palate and refresh after the rich soup.
Final
Thoughts: Cooking Rawon is Cooking Culture
Cooking Rawon at home is more than
trying a new recipe—it’s recreating a story from East Java. With its bold
flavors, historical roots, and comforting warmth, Rawon connects you to the
soul of Malang.
So the next time you’re looking for
something new to try in your kitchen, give Rawon a go. Your taste buds (and
your travel dreams) will thank you.
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