Rawon
Prep Time : 20 mins
Cook time : 55 mins
Servings : 3 People
  Jump to the ingredients   Jump to the instructions

Rawon is a popular Indonesian soup originating from the Surabaya region of East Java. Traditionally, rawon is characterized by its black color, which comes from one of its main ingredients, the black keluak walnut. Nowadays, you can find several variations of Nasi Rawon all over Indonesia. For example, it is the use of keluak that makes Balinese Rawon soup brown instead of black. But the most popular version is still the traditional East Java version. If the ingredients are ready, we can move on to the details of the rawon recipe.

How Many Calories is 1 Serving Rawon?

1 portion of rawon is 287 calories.
Rawon

Ingredients

Rawon

Instructions Hide Photos

  1. Put the sunflower oil in a large pot and heat it.
  2. Once the oil is hot, add the chopped shallots and garlic.
  3. Cook the diced beef over high heat, stirring until golden brown.
  4. Add water, salt, black pepper, and granulated sugar to the cooked meat. Cook over low heat for about 1 hour until the meat softens and the soup boils.
  5. At the end of the time, add the chopped green onions to the soup and stir.
  6. You can serve Rawon soup by ladling it into bowls. Bon Appetit!
  Serving Suggestions

Served with delicious side dishes such as cooked rice, bean sprouts, boiled eggs, and fried onions.

  Expert Tips
  • To seal the beef, you need to cook it over high heat for a short time.
  • Since keluak walnut, which gives the dark color to Rawon soup, is not available in some countries, in this recipe we use beef to give it color.

Recipe Categories

Soup Recipes

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