Rawon- Recipe and How to Cook

A Culinary Gem Of East Java

In my previous post, we looked at the breathtaking volcanoes, cascading waterfalls, and enchanting National Parks of Eastern Java.

However, one would be incomplete on a trip through this area without tasting some of its delicacies! We will thus expose Rawon, today- a much-loved traditional meal that is famous in East Java and throughout Indonesia.

This delectable soup is dark in color due to the infusion of Kluwek (also known as kepayang) nuts.

For those who don’t know what Rawon is we can check out the recipe below and find out how to make this treasure of the East Javanese cuisine at your home kitchen!

What Rawon is

Rawon, a traditional soup from east Java, consists of beef that has been slow-cooked with a variety of herbs and spices. Who’s the star of the show? It is almost black, with the help of which the miracle of kluwek (or kepayang) nuts helps.

It is specifically called East Javanese food, and the Rawon is the ‘real’ thing, it does not taste like any other style due to the distinct taste.

But, let me clarify here that Indonesian cuisine in its originality is a colorful blend of cultural diversity in creating food altogether making it a vibrant meal to behold.

Some reasons to believe that Rawon is indeed the oldest cuisine in East Java dating back to the 10th century are rather questionable

However, one thing is for sure: there is nothing else like Rawon with its inky black color and rich, meaty taste. The secret is Kluwek fruit which probably none of you had ever heard of.

This dark magic is done by adding Kluwek fruit to the beef broth and boiling it together thereby giving the soup the unique earthy slightly bitter taste of the fruit.

Such a combination offers a taste sensation that is not found in other combinations of these flavors.

Complementary menu

the menu is salted egg and boiled bean sprouts also added with prawn crackers

so this food becomes richer in taste

And because Indonesians like spicy food, of course, there must be sambal available

but if you don’t like spicy food don’t worry because the sambal is separated

Here is how to cook Rawon along with the recipe

By the way, I assume the ingredients are only for consumption by 2 people

Ingredients

250g beef
1/2 beef leg bone, halved
2 fresh kaffir lime leaves
1 lemongrass stalk, smashed
2 tsp tamarind water
1 leek, sliced 1 cm
0.5 Tbsp Royco Beef Broth (you can replace it with flavoring available in your country)
1 tsp salt
1.5 liters of water
4 tbsp cooking oil

Spices

2.5 cloves garlic
2 red onions
2 Kluwek fruits, smashed and soaked in hot water
1-2 hazelnut grains, roasted
1 cm turmeric, roasted

How to Cook It ?

Boil the beef and leg bones until they are half soft. Cut the meat according to taste, then set it aside.
Add the seasoning and salt to the meat stew. Sauté ground spices, galangal, lime leaves, and lemongrass until fragrant and cooked.
Add the pieces of meat to the sauté, and cook until the spices are absorbed.
Transfer the sautéed meat into the broth. Cook on low heat until the meat is tender.
Serve warm with accompaniments.
Additional items such as salted eggs, bean sprouts, and prawn crackers, may not be available in your country. However, if there is an Indonesian shop in your city, try to find them there.

I think all the ingredients for Rawon will be available at the Indonesian shop. You might even find the seasoning for cooking Rawon in a packaged form, making it easier and simpler to prepare.

Okay guys, if you ever visit Indonesia and specifically East Java, be sure to try Rawon.