Surabaya’s signature beef rawon recipe – savory, spice-rich black sauce

Reseprakyat.com – Rawon is a traditional East Javanese beef soup dish known for its thick, black broth made from a blend of kluwek spices and herbs. It has a savory, spicy flavor with a tantalizing aroma. In Surabaya, rawon is a dish of pride and is often served at special occasions. This article will guide you through making authentic beef rawon, complete with nutritional information and cooking tips.

A Brief History of Rawon

Rawon is thought to have existed since the kingdoms of East Java, particularly the Majapahit Empire. Its black color comes from kluwek, a fermented fruit seed, imparting a distinctive flavor rarely found in other dishes. The combination of Indonesian spices such as coriander, turmeric, and galangal makes rawon more than just a dish, but a culinary heritage reflecting a rich culture.

Main Ingredients (4–5 Servings)

Prepare the following ingredients to make your rawon taste authentic and rich in flavor :

• 500 grams of beef shank or brisket, diced
• 2 liters of beef stock
• 2 tablespoons of cooking oil
• 2 stalks of lemongrass, bruised
• 4 kaffir lime leaves
• 2 bay leaves
• 1 stalk of spring onion, finely sliced
• Salt and brown sugar to taste

Ground spices

• 6 red onions
• 4 cloves of garlic
• 4 kluwek grains, take out the contents
• 1 tsp roasted coriander
• 1 cm ginger
• 1 cm turmeric
• 1 cm galangal
• ½ tsp granulated pepper

Meat Preparation

Use beef with less fat for a richer broth. Cut the meat against the grain to ensure tenderness. Before cooking, blanch the beef in boiling water for 5 minutes to remove any dirt and foam. Discard the first cooking water to ensure the broth is clear and free of any fishy odors.

Steps for Cooking Rawon

Boiling Meat

Boil the pieces of meat in 2 liters of water until tender. This process takes about 45 minutes over low heat. While you wait, you can prepare the ground spices.

Sauté the spices

Finely chop the shallots, garlic, kluwek (Indonesian long bean), coriander, ginger, turmeric, galangal, and pepper. Heat oil in a pan and sauté the ground spices until fragrant, about 5–7 minutes. Add the lemongrass, lime leaves, and bay leaves and stir well. The cooked spices will add depth to the flavor of the sauce.

Combine the Seasonings and Stock

Add the sautéed spices to the pot of beef stock. Stir gently to combine the spices. Add salt and brown sugar to taste. Cook over low heat for 30 minutes to allow the spices to penetrate the meat and thicken the broth.

Finishing

Taste the broth and adjust the seasoning to your liking. If you prefer a thicker broth, simmer longer over low heat, uncovered. Sprinkle with sliced ​​spring onions when serving.

Tips for Successful Rawon Cooking

• Choose Quality Kluwek: Make sure the kluwek is dark black and doesn’t have a musty odor for a more flavorful broth.
• Use Low Heat: Slow cooking helps the spices penetrate and the meat remains tender.
• Store Overnight: The rawon will have a richer flavor the next day once the spices have fully absorbed.

Nutritional Information of Rawon per Serving (Estimate)

Beef rawon is not only appetizing but also provides important nutrients :

• Calories: ±350 kcal
• Protein: ±25 g – essential for growth and tissue repair.
• Fat: ±20 g – source of energy and vitamin absorption.
• Carbohydrates: ±10 g – derived from herbs and vegetables.
• Vitamins & Minerals: Rich in iron, zinc, and B-complex vitamins that support the body’s metabolism.

For a more balanced meal, serve rawon with brown rice and additional boiled vegetables such as bean sprouts or spinach.

Baca Juga : Resep Rawon Surabaya Kuah Hitam Khas Jawa Timur

Variations and Complements

Traditionally, rawon is always served with side dishes. Here are some ideas you can try:

• Bean Sprouts: Provides a fresh and crunchy sensation.
• Salted or Boiled Eggs: Add protein and texture.
• Shrimp Crackers: Provides a savory, crunchy flavor that contrasts with the thick sauce.
• Shrimp Paste Sambal: For spicy food lovers, shrimp paste sambal complements the savory and sweet flavor of rawon.

Serving method

Prepare a large bowl and pour the rawon broth over the tender pieces of beef. Sprinkle with spring onions and bean sprouts, and serve with warm white rice. For added flavor, add lime for a refreshing and balanced broth.

Health Benefits

Beef rawon provides good nutritional benefits when consumed in reasonable portions:

• Quality Protein: Helps repair tissue and build muscle.
• Iron: Important for preventing anemia.
• Vitamin B Complex: Supports energy metabolism.
• Natural Antioxidants: Spices like turmeric and coriander contain antioxidant compounds that are good for your health.

Storage Tips

Rawon can be stored in the refrigerator for 3–4 days. Store in an airtight container. Heat gently before serving. The flavor of rawon actually becomes richer overnight as the spices are absorbed.

Conclusion

Surabaya’s signature beef rawon is a testament to the richness of Indonesian cuisine. With its black color and distinctive aroma, rawon offers an unmatched blend of savory flavors and spices. By following the steps above, you can easily prepare this authentic dish at home. Serve it with traditional accompaniments like bean sprouts, salted egg, and chili paste for a perfect dining experience.

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