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Rawon Recipe, Traditional East Java Beef Soup
Penampilan Rawon Asal Jawa Timur (Foto: Dokumen/ Istimewa).


KABARBARU, JAKARTA– Rawon is one of the special culinary of East Java that has been in Indonesia for a long time. Many Indonesians and foreign people like this dish with its authentic taste and unique appearance. It is estimated that this rawon already existed in Indonesia in the 10th century.

The dark black sauce that comes from the fruit of keluak or keluwek plus beef makes this dish even more delicious.

Here are the ingredients and how to make the dish. So you can make it at home and serve it to your family!

Main Ingredients:

  • 500 g beef brisket
  • 1 cow’s knee, halved into 2
  • 3 fresh kaffir lime leaves
  • 1 lemongrass stalks, bruised
  • 1 tsp of tamarind water
  • 2 spring onion, sliced ​​1 cm
  • 1 tbsp of Royco Beef Broth
  • 1 tsp of salt
  • 3 litre of water
  • 5 tbsp of cooking oil

Ground spices:

Gestun Jogja
  • 4 cloves of garlic
  • 8 red onions
  • 5 fruits of kluwak, smashed, and soak into hot water
  • 4 hazelnut grains, roasted
  • 1 cm turmeric, burn

Complement ingredients:

  • Short sprouts
  • Salted egg
  • Cayenne pepper
  • Chips
  • Lime

How to make:

  1. Prepare the ingredients above, and the main ingredient is kluwak.
  2. First, the kluwak need to be crushed, and the meat of kluwak is taken out from its shell. The meat of this kluwak has a dark brown colour. You don’t have to worry because it will turn black when cooked later.
  3. The kluwak is removed and then put into a grinder. After the kluwek is mashed, then you can drain the kluwek first.
  4. After that, take the prepared ground spices, then put them in a blender. Don’t forget to slice the candlenut first to make it easier for the blender to soften it. If it is not sliced, usually the candlenut will be left with a small round shape in the seasoning.
  5. After that, put in the kluwek and ground spices mashed into a cooking pot and cook until the aroma is fragrant.
  6. Once it is a little fragrant, the next step is to add dry spices in the form of lemongrass, ginger galangal, and leaves.
  7. It would help if you cooked the spices until they were fully cooked. Therefore, you will need medium heat.
  8. After that, you can cook the spices for about 10 minutes. The goal is that the herbs are cooked to the maximum and avoid unpleasant aromas. The unpleasant aroma can make your rawon less delicious when consumed.
  9. After the aroma gets more substantial, the next step is to add water. The water needed for cooking this rawon is about 1.5 litres.
  10. After the water is mixed with the spices, add the diced meat.
  11. Add the remaining dry spices and cook until done.
  12. To cook rawon above until thoroughly cooked, you need a long time. However, if you want the rawon to cook quickly, you can use a pressure cooker.
  13.  The goal is that the meat is tender which is the hallmark of rawon vegetables.If you are cooking in a pressure cooker, it will only take 45 minutes to make sure the meat is tender and the oil comes out. This method will make your rawon dish delicious and tasty.

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