October 14, 2024
Rawon is a traditional East Javanese black beef soup made with keluak (pangium nuts), beef, and a flavorful blend of spices. It has a deep, earthy taste and is often served with rice, bean sprouts, and salted egg. Despite its complex flavor, a simplified and budget-friendly version can still deliver that authentic Rawon experience.
| Ingredient | Quantity | Price |
|---|---|---|
| Main Ingredients: | ||
| Beef shank or stew meat | 500g (1.1 lb) | $4.00 |
| Keluak (black nut paste) or substitute* | 2–3 nuts / 2 tbsp paste | $1.00 |
| Garlic | 4 cloves | $0.20 |
| Shallots | 5 | $0.30 |
| Candlenuts (or skip) | 2 | $0.10 |
| Turmeric powder | 1 tsp | $0.05 |
| Coriander powder | 1 tsp | $0.05 |
| Lemongrass | 1 stalk (smashed) | $0.20 |
| Kaffir lime leaves (optional) | 2 leaves | $0.10 |
| Galangal (or ginger) | 1 inch | $0.10 |
| Salt | 1 tsp | $0.02 |
| Pepper | 1 tsp | $0.05 |
| Oil (for sautéing) | 2 tbsp | $0.10 |
| Water | 1.5 liters | Free |
| Optional for Serving: | ||
| Bean sprouts (blanched) | 1 cup | $0.50 |
| Steamed rice | 5 cups | $1.00 |
| Salted egg (halved) | 2–3 eggs | $0.75 |
Prepare the Spice Paste: Blend or grind shallots, garlic, candlenuts, turmeric, coriander, keluak (or substitute), salt, and pepper until smooth.
Sauté the Spices: Heat oil in a pot, then sauté the spice paste along with lemongrass, galangal, and kaffir lime leaves until fragrant.
Cook the Beef: Add beef to the pot and stir until it is coated and slightly browned. Pour in water, bring to a boil, then simmer on low heat for 1.5 hours until the meat is tender and the broth turns dark.
Final Touches: Adjust seasoning with salt and pepper if needed. Discard lemongrass and galangal before serving.
Serve: Serve the soup hot with steamed rice, bean sprouts, and slices of salted egg if available.
📌 Final Notes:
