Have some leftover beef from last night’s steak? Or perhaps you've got a fresh cut of beef and are wondering what to cook? If you’re looking for a unique and flavorful beef dish, let us introduce you to Rawon Soup – Indonesia’s iconic black beef soup that hails from the province of East Java.
This deeply savory, rich, and aromatic soup is unlike any other beef soup in the world. Its signature black color comes from a key ingredient called Kluwek (Pangium edule) – a black nut that brings depth and umami to the dish. In this article, we’ll walk you through the history of rawon, what makes it special, and of course, a detailed Rawon Soup recipe that you can try at home.
Whether you’re a fan of Southeast Asian cuisine or just want to explore a new traditional dish, Rawon is a must-try for any food lover.
What Is Rawon Soup?
Rawon Soup is a traditional Indonesian beef soup that originates from East Java, particularly around the Surabaya region. What makes this dish stand out is its jet-black broth, a result of the unique seasoning ingredient called kluwek or black nut. This nut gives rawon its earthy flavor, dark color, and distinctive aroma.
Rawon is usually served with steamed rice, boiled egg, bean sprouts, fried shallots, ground chili paste, and shrimp crackers. The result is a full-bodied, hearty, and spicy dish that warms you from the inside out – perfect for lunch, dinner, or even a late-night craving.
The Legend of Rawon Setan – Devil’s Rawon
When talking about rawon, one famous name always comes up: Rawon Setan (translated as "Devil’s Rawon") in Surabaya. This legendary rawon stall earned its nickname not because of how spicy it is, but because of its unusual opening hours – from midnight until 5:00 AM.
Locals joked that this is the time when the devils roam, hence the name “Rawon Setan.” Over the years, it became a favorite late-night dining spot for Surabayans, tourists, and night owls alike. The restaurant serves rawon with large, tender beef chunks, extra rich broth, and intense flavors that keep people coming back for more.
Rawon Soup Ingredients
If you want to recreate this iconic Indonesian beef soup at home, you’ll need a mix of common and traditional Indonesian ingredients. Most of them are available at Asian grocery stores, especially those that specialize in Southeast Asian products.
Main Ingredients:
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500g of beef meat (preferably shank or brisket), cut into cubes
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3 stalks of lemongrass, bruised
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2 kaffir lime leaves
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2 Indian bay leaves (daun salam)
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3 cm of blue ginger (galangal), sliced
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Mung bean sprouts (for garnish)
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Water (to boil the soup)
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Salt (to taste)
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Sugar (to taste)
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Vegetable oil (for sautéing the seasoning)
Seasoning Ingredients (to be ground into a paste):
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5 cloves of shallot
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4 cloves of garlic
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4 kluwek nuts (use the seed only, soak in warm water to soften)
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2 stalks of green onion
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A small thumb of ginger
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A small thumb of turmeric
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1 tsp coriander seeds
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3 candlenuts
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Tamarind water (1 tbsp tamarind paste diluted in warm water)
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Salt (to taste)
💡 Note: If you can't find kluwek or other traditional Indonesian ingredients in your local store, try visiting an Indonesian grocery store or look for online marketplaces that ship ethnic ingredients.
How to Make Rawon Soup – Step-by-Step Cooking Guide
Step 1: Prepare the Beef and Soup Base
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Wash the beef thoroughly and cut it into cube shapes.
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In a large pot, boil enough water to submerge the beef.
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Add lemongrass, galangal, lime leaves, and Indian bay leaves.
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Once the water is boiling, add the beef cubes. Boil until the meat becomes tender and the broth is infused with the aroma of the spices. Skim off any foam that forms on the surface.
Step 2: Make the Seasoning Paste
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Grind or blend all the seasoning ingredients (shallots, garlic, kluwek, ginger, turmeric, coriander, candlenuts, green onion, tamarind water, and salt) until it becomes a smooth paste.
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Heat a bit of vegetable oil in a pan and sauté the seasoning paste over medium heat until fragrant (about 5–7 minutes).
Step 3: Combine and Simmer
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Add the sautéed seasoning paste into the boiling soup pot with the beef. Stir until everything is well mixed.
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Add salt and sugar to taste. Simmer for another 20–30 minutes to allow the flavors to deepen. The broth should now be a rich, dark brown-black color.
Step 4: Serve
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Serve hot over a bowl of steamed white rice.
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Top with mung bean sprouts, boiled egg (optional), and fried shallots.
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Pair it with shrimp crackers (krupuk udang) and a spoonful of ground chili paste if you like it spicy. Avoid using chili sauce as it changes the flavor profile.
Tips for Making the Best Rawon Soup
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Choose the right beef cut: Use cuts that have some fat and connective tissue like shank or brisket. They become tender and flavorful when slow-cooked.
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Check your kluwek: Only use edible-grade kluwek. Some can be toxic if not prepared properly. Make sure to buy from reputable sources.
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Sauté the spices well: Do not rush this step. Fully sautéing the spice paste enhances the aroma and depth of flavor.
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Don’t skip the garnishes: Mung bean sprouts, fried shallots, and shrimp crackers are traditional toppings that add texture and balance to the dish.
Why You Should Try Rawon Soup
Rawon is not just a delicious soup – it's a piece of Indonesian culinary heritage. Its roots go back centuries, reflecting the rich spice trade and cultural diversity of Java. The complex flavor profile, earthy undertones, and rich broth make it one of the most beloved traditional foods in East Java.
Whether you're cooking for your family or showcasing Indonesian cuisine at a potluck, Rawon will impress. It’s gluten-free, hearty, and deeply satisfying.
Frequently Asked Questions (FAQ)
1. What does Rawon taste like?
Rawon has a savory, nutty, and slightly earthy flavor with a touch of sourness from the tamarind. The kluwek gives it a mild bitterness that balances beautifully with the rich broth.
2. Can I substitute kluwek with other ingredients?
Unfortunately, kluwek is unique and has no real substitute. You could try adding miso paste or fermented black beans for umami, but the flavor will not be authentic.
3. Is Rawon spicy?
Not inherently. However, it is commonly served with a side of ground chili paste, allowing each person to adjust the spice level.
4. Can I make Rawon in advance?
Yes! In fact, rawon often tastes better the next day as the flavors continue to develop. Store in the refrigerator for up to 3 days or freeze for up to 1 month.
Final Thoughts: Bring the Taste of East Java to Your Kitchen
If you're ready to explore the rich culinary traditions of Indonesia, Rawon Soup is a perfect starting point. Its deep flavor, cultural story, and unique ingredients make it a one-of-a-kind experience you can share with friends and family.
So next time you have some beef in the fridge and don’t know what to make, remember this flavorful Indonesian gem. Give Rawon a try—and you might just discover your new favorite soup.
Looking for more Indonesian recipes?
Check out our other recipe:
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