How to make Indonesian rawon

 How to make Indonesian rawon 

Here’s a simple Indonesian Rawon (Beef Black Soup) recipe:

🥘 Ingredients:

500 g beef (preferably brisket or shank), cut into chunks

2 liters water

3 tbsp cooking oil

2 stalks lemongrass, bruised

3 kaffir lime leaves

2 bay leaves

2 cm galangal, bruised

Salt and sugar to taste

Spice Paste (ground until smooth):

6 shallots

4 garlic cloves

5 candlenuts (kemiri), roasted

2 red chilies (optional, for mild heat)

2 cm ginger

2 cm turmeric (or 1 tsp ground turmeric)

3 tbsp kluwek (black nuts), soaked in warm water, flesh removed

For serving:

Bean sprouts (briefly blanched)

Boiled salted egg (optional)

Fried shallots

Fresh lime wedges

Sambal (chili paste)

Steamed rice

👩‍🍳 Instructions:

1. Boil beef in water until tender (about 1.5–2 hours). Remove meat, cut into bite-size pieces, and keep the broth.

2. Make the spice paste by grinding shallots, garlic, candlenuts, chilies, ginger, turmeric, and kluwek until smooth.

3. Sauté the spice paste with a little oil until fragrant and darker in color.

4. Add lemongrass, kaffir lime leaves, bay leaves, and galangal. Stir well.

5. Pour the sautéed spices into the beef broth, then add beef pieces back in.

6. Simmer for another 20–30 minutes until the flavors develop. Adjust salt and sugar to taste.

7. Serve hot with rice, bean sprouts, salted egg, fried shallots, lime, and sambal on the side.

👉 Rawon is special because of the kluwek nut, which gives it the unique black color and earthy flavor.