🇮🇩 Indonesia recipe
Rawon
Rawon is the pride of East Java, a dramatic jet-black beef soup that gets its distinctive dark color and complex earthy flavor from keluak (pangium) nuts. These fermented black nuts impart a flavor that is impossible to replicate, simultaneously nutty, smoky, and deeply savory. Rawon is traditionally served with rice, bean sprouts, salted duck egg, and a bright squeeze of lime to cut through the richness.
Prep30 mins
Cook2 hrs 30 mins
Serves6
Difficultyhard
Ingredients
- 800g beef brisket or shank, cut into 3cm cubes
- 2 liters water
- 5 keluak (pangium) nuts, cracked open and flesh scooped out
- 8 large shallots, roughly chopped
- 6 cloves garlic
- 5cm piece fresh ginger, sliced
- 3cm piece fresh turmeric, sliced
- 2cm piece lesser galangal (kencur), sliced
- 3 candlenuts (kemiri), toasted
- 1 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon shrimp paste (terasi), toasted
- 2 stalks lemongrass, bruised and knotted
- 4 kaffir lime leaves, torn
- 3 tablespoons vegetable oil
- 1 tablespoon salt
- Bean sprouts, lime wedges, and sambal for serving
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 350
- Protein
- 30 g
- Carbs
- 8 g
- Fat
- 22 g
