Use only processed keluak
Keluak must be professionally fermented and prepared. Purchase packaged, specifically ready-to-kitchen goods and never use raw seeds or unknown fruits.
Indonesian Recipe
Rawon – black beef soup
beef breast is slowly cooked softly and combined with a carefully roasted keluak paste. Short mung bean sprouts and lime bring freshness to the dark broth.
Total time
2 hr 40 min
Calories
490 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
East Javan beef soup with keluak
The almost black colour of Rawon does not come from soy sauce, but from Keluak. The fermented seeds give the broth an earthy-nut aroma that cannot be substituted meaningfully. Use exclusively exclusively kitchen-ready, commercially processed Keluak paste or prepared seeds. Raw, untreated Keluak does not belong in the kitchen.
Lunch
Dinner
Meat
Indonesian Recipes
Recipe
Rawon – black beef soup
Rawon is an East Javanese beef soup with black keluak, lemongrass, galangal, kaffirlimette leaves and roasted spice paste.
Ingredients
6 servings
Method
-
1
Start beef
Put on beef breast with 2.4 litres of cold water, slowly boil and drain the rising foam. Add a teaspoon of salt and cook for 75 minutes just below the boiling point.
-
2
Finely grind spice paste
Finely puree Keluak paste, shallots, garlic, kemirin nuts, ginger, turmeric, Kencur, coriander, cumin, tamarind and shrimp paste with four tablespoons of broth.
-
3
Fry paste thoroughly
Heat oil in a pan and fry the spice paste at medium heat for 8 to 10 minutes. Stir continuously until it becomes darker, smell strongly and no longer smell raw.
-
4
Add aromas to the broth
Add fried paste, lemongrass, galangal and kaffirlimette leaves to the beef broth. Stir thoroughly and simmer gently for another 35 to 45 minutes until the meat is very tender.
-
5
Set broth
Remove lemon grass, galangal and lime leaves. Check consistency, add some hot water if necessary and balance rawon with remaining salt.
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6
Short blanching sprouts
Pour the mung bean sprouts with boiling water, leave them to stand for 30 seconds and drain well, keeping them fresh and crisp.
-
7
Arrange Rawon
Place meat and black broth in bowls. Sprinkle with sprouts and toasts and serve with lime clefts and steamed rice.
Kitchen know-how
Tips for Rawon – black beef soup
Fry the paste completely
The moist spice paste takes several minutes in hot oil. Only when the raw shallot scent has disappeared, it gives the broth depth instead of heat.
Variations
How to adapt this recipe
Replace beef breast partially with leg discs. Mark and gelatine give the broth more body; cooking time can be extended by 20 to 30 minutes.
Keep the soup completely cool and cool. The next day, remove fat as desired, heat slowly and add sprouts and lime fresh.
Nutrition per serving
490kcal
18.0 gCarbohydrates
42.0 gProtein
28.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Rawon – black beef soup
Keluak is the fermented and professionally processed core of the Kepayang fruit. It dyes Rawon black and delivers the characteristic earthy nutty aroma.
Not convincing. Black soy sauce or sepiatins change the colour, but do not recreate the special taste of fermented keluak.
Untreated nuclei contain harmful substances. For Rawon only commercially processed, explicitly ready-to-eat keluak is suitable.
Too much or spoiled keluak as well as burnt spice paste can be bitter. Check ready-to-eat, sparingly dose and roast the paste over medium heat.
steamed rice, short mung bean sprouts, lime, sambal, roast schalots and salted egg are often served.
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