Rawon

Rawon is a type of Indonesian beef soup from East Java. This dish has a history of more than 1,000 years and is known as a typical East Javanese food. It gets i…

Rawon
Rawon
Rawon soup with rice.
CourseMain course
Place of originIndonesia
Region or statePonorogo, Surabaya and Malang, East Java
Serving temperatureHot
Main ingredientsMeat, keluak nut

Rawon is a type of Indonesian beef soup from East Java. This dish has a history of more than 1,000 years and is known as a typical East Javanese food. It gets its dark color and nutty taste from the black keluak nut, which is the main spice used. The soup is made by mixing garlic, shallots, keluak, ginger, candlenut, turmeric, red chili, and salt, and cooking them in oil. This mixture is then added to boiled beef stock with pieces of beef.[1][2]

To add flavor, lemongrass, galangal, bay leaves, kaffir lime leaves, and sugar are included. The keluak gives rawon its special dark or black color. The soup is often topped with green onion and fried shallot and is served with rice. Other toppings can include bean sprouts, preserved salted egg, krupuk, and fried black-eyed peas.[3]

Rawon is a dish with a long history, dating back to ancient Java. It was mentioned as rarawwan in an old Javanese Taji inscription from the time of the Mataram Kingdom around 901 CE.[4]

References

Wikimedia Commons has media related to Rawon.
  1. ↑ Wright, Clifford A. (2011-02-04). The Best Soups in the World. Wiley. ISBN 978-1-118-06055-1.
  2. ↑ Ephanov, Nikita (2023-10-15). "Rawon Is The Indonesian Beef Soup That Requires A Nutty Special Ingredient". Tasting Table. Retrieved 2023-12-24.
  3. ↑ Muttaqin, Usep; Firmansyah, Dian Bayu; Dhyaningrum, Ambhita; Prasetyoningsih, Tri Wahyu Setiawan; Trisnawati, Ririn Kurnia (2023-11-03). Proceedings of the 5th International Conference on Language, Linguistics, and Literature (COLALITE 2023). Springer Nature. ISBN 978-2-38476-140-1.
  4. ↑ BeritaSatu.com. "Menguak Fakta Menu Lalapan Sunda Lewat Prasasti Taji". beritasatu.com (in Indonesian). Retrieved 2023-12-24.

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