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Rawon (soupe de bœuf noire javanaise)

Name: Rawon (soupe de bœuf noire javanaise)
Prep time: 30 min
Cook time: 1 h 50 min
Total time: 2 h 20 min
Yield: 6 servings
Cuisine: ID
Ingredients: 800 g beef shank or brisket, cut into 4 cm chunks; 2.5 litres water; 6 kluwek nuts (buah keluak), flesh scooped out (about 60 g); 150 ml warm water, for soaking the kluwek; 8 shallots, peeled; 5 cloves garlic, peeled; 4 candlenuts (kemiri), toasted; 3 cm piece fresh turmeric, peeled; 3 cm piece galangal, peeled and sliced; 3 cm piece fresh ginger, peeled; 3 stalks lemongrass, bruised and tied in a knot; 4 leaves daun salam (Indonesian bay leaves); 4 leaves kaffir lime leaves; 3 tbsp vegetable oil; 2 tsp salt, or to taste; 1 tsp sugar; 1/2 tsp ground white pepper; 300 g bean sprouts, tails trimmed; 3 salted eggs, hard-boiled and halved; 4 scallions, thinly sliced; 4 tbsp fried shallots; to serve steamed white rice; to serve sambal (chilli paste); to serve lime wedges

30m

Prépa

110m

Cuisson

Portions

Moyen

Difficulté

Une soupe de bœuf sombre et parfumée, colorée par les noix de kluwek, servie avec du riz et des pousses de soja.

#indonesian#soup#beef#kluwek#east-java

Portions

6portions

Ingrédients

Nutrition

calories410

protein29g

carbs12g

fat27g

fiber3g

Par portion

Étapes

Simmer the beef

Put the beef chunks and water in a large, heavy pot and bring to a boil. Skim off the grey foam that rises, then lower the heat and simmer gently, covered, for about 75 minutes.

800 g beef
2.5 litres water

✅ C'est prêt quand : the beef is tender enough to pierce easily with a fork but still holds its shape

⏱1:15:00

Make the kluwek paste

Soak the kluwek flesh in the warm water for 10 minutes to soften it, then drain. Blend the kluwek with the shallots, garlic, candlenuts, turmeric, galangal and ginger into a smooth, dark paste, adding a splash of the soaking water if needed.

6 kluwek flesh
150 ml warm water
8 shallots
5 cloves garlic
4 candlenuts
3 cm turmeric
3 cm galangal
3 cm ginger

✅ C'est prêt quand : the paste is smooth with no visible chunks

Fry the paste

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Combine and simmer

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Blanch the bean sprouts

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Serve the soup

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Simmer the beef

Put the beef chunks and water in a large, heavy pot and bring to a boil. Skim off the grey foam that rises, then lower the heat and simmer gently, covered, for about 75 minutes.

800 g beef
2.5 litres water

✅ C'est prêt quand : the beef is tender enough to pierce easily with a fork but still holds its shape

⏱1:15:00

Make the kluwek paste

6 kluwek flesh
150 ml warm water
8 shallots
5 cloves garlic
4 candlenuts
3 cm turmeric
3 cm galangal
3 cm ginger

✅ C'est prêt quand : the paste is smooth with no visible chunks

Fry the paste

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Combine and simmer

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Blanch the bean sprouts

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Serve the soup

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History & Culture

The Story Behind the Dish

📍 East Java, Indonesia📅 Traditional, generations old🍲 ID

Rawon comes from East Java, where kluwek nuts grow and have long been used to colour and flavour food. The soup is closely tied to towns such as Ponorogo and Nganjuk, and its deep black broth made it instantly recognisable in markets and roadside warungs across the region.

Over time, rawon spread across East Java and beyond, becoming a beloved comfort food served at home, in simple eateries and at celebrations alike. It remains one of the clearest examples of how a single local ingredient can define an entire regional cuisine.

⭐ Why It's Famous

Rawon is famous for its striking black colour and its deep, savoury, slightly bitter-sweet flavour from kluwek, unlike any other beef soup in Indonesia.