Complex in flavor and bold in color, rawon is a traditional East Javanese delicacy dating back to more than one hundred years ago. Its main trademarks are the exotic, dark broth, thanks to the use of keluak (black nuts). As a main course, rawon comes with a number of accompaniments: salted egg, raw bean sprouts, sambal terasi, and shrimp crackers. Throughout the years, the soup has made its way to the national scene as a popular comfort food.
INGREDIENTS (serves 6): 1 portion = 481 calories
- 2,500 cc water
- 500 grams beef rump
- 3 pcs lemongrass stalks, crushed
- 1 ½ cm galangal, crushed
- 8 sheet kaffir lime leaves
- 3 scallions, sliced by 1 cm
- 4 tablespoons cooking oil
- 2-3 pcs red chilies
- 8 pcs shallots
- 4 pcs garlic
- 8 pcs keluwak (black nut), use the soft flesh inside
- 3 pcs candlenuts, lightly toasted
- 1 ½ teaspoons shrimp paste, roasted
- 2 teaspoons salt
- 2-3 teaspoons coriander, lightly toasted
- 1 ½ cm turmeric
- 1 ½ cm ginger
- 1 - 1 ½ teaspoons tamarind juice
- 3 pcs salted eggs, cut into 6-7 small pieces
- 150 grams mung bean sprouts
- Sambal terasi (chili paste that uses shrimp paste)
- Shrimp crackers
- Sliced limes (to taste)
- Place meat in water, bring to boil. Add lemongrass stalks, galangal and kaffir lime leaves, continue cooking until meat is tender. Take out the meat, cut in 1x1 cm dices. Measure the broth at 1.600 mi. Put the meet back into the broth. Cook at medium heat.
- Sautee the ground spices until well cooked and aromatic. Add the scallion, stir for two minutes, then add into the broth pot. Continue cooking until all ingredients are well cooked. Remove from heat.
Serving: pour the meat soup into a bowl; serve with mung bean sprouts, salted eggs, sambal terasi, lime juice and shrimp crackers.
See Indonesian Basic Ingredients here.