Black Soup Rawon typical of East Java

Rawon is an Indonesian cuisine in the form of a black meat soup as a mixture of special spices using kluwek (Achariaceae). Rawon, although it is known as a typical dish of East Java, is also known by the people of Central Java (Surakarta area).

 

Meat for rawon is generally beef cut into small pieces, mainly the brisket. The taste of this delicious rawon broth comes from the combination of the spices, the soup seasoning is very typical of Javanese, which is a mixture of shallots, garlic, galangal, coriander, candlenut, lemongrass, turmeric, chili, kluwek, salt, coriander, cumin, hazelnut and vegetable oil, so that the taste is different and not commonly found in other Javanese culinary.

 

All these ingredients are mashed, then sauteed until fragrant.  This spice mixture is then put into the meat stew broth together with the meat.  The typical dark color of Rawon comes from Kluwek. Rawon is served with rice, accompanied by small bean sprouts, salted eggs, leeks, shrimp crackers, fried beef (empal) and chili. Rawon stalls that are quite popular is Rawon Nguling at Pasuruan, and Rawon Setan at Embong Malang, Surabaya.

 

 

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