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Rawon
Indonesian Black Beef Soup
A deeply flavorful and aromatic black beef soup, originating from East Java. Its distinctive dark color and rich taste come from the unique kluwek nuts.
๐ง ์ฌ๋ฃ
- 800 g Beef shank or chuck
- 6 Kluwek (Pangium edule)
- 150 g Shallots
- 6 cloves Garlic
- 2 cm Ginger
- 1 cm Turmeric
- 3 Candlenuts (kemiri)
- 2-3 Chili peppers (red)
- 1 stalk Lemongrass
- 1 cm Galangal
- 2 Bay leaves (Indonesian)
- 3 Lime leaves
- 1 tsp Salt
- 1 tsp Sugar
- 2 tbsp Vegetable oil
- 1.5 L Water or beef broth
- 200 g Bean sprouts
- 6 Salted egg
- Sambal terasi
- Steamed rice
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the kluwek: Carefully crack open the kluwek nuts. Scoop out the black paste from inside each nut. Discard the shells. Place the paste in a bowl and soak it in about 1/4 cup of hot water for at least 15 minutes until softened. Mash it into a smooth paste.
โฑ๏ธ 20 minutes - 2
Make the spice paste: Combine the chopped shallots, garlic, ginger, turmeric, candlenuts (if using), and chili peppers in a food processor or blender. Add the mashed kluwek paste. Blend until you have a smooth paste. You may need to add a tablespoon of water to help the blending process.
โฑ๏ธ 15 minutes - 3
Sear the beef: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (around 190ยฐC / 375ยฐF). Add the beef cubes in batches and sear them on all sides until nicely browned. This step adds depth of flavor. Remove the beef and set aside.
โฑ๏ธ 10 minutes - 4
Sautรฉ the spice paste: Lower the heat to medium (around 170ยฐC / 340ยฐF). Add the blended spice paste to the same pot. Sautรฉ, stirring constantly, until the paste is fragrant and the oil begins to separate from the paste, about 5-7 minutes. This process is crucial for developing the complex flavors.
โฑ๏ธ 7 minutes - 5
Simmer the soup: Return the seared beef to the pot. Add the bruised lemongrass, sliced galangal, bay leaves, and lime leaves. Pour in the water or beef broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer gently for at least 3 hours, or until the beef is fork-tender. Skim off any scum that rises to the surface during the first hour of simmering.
โฑ๏ธ 3 hours - 6
Season and finish: Once the beef is tender, stir in the salt and sugar. Taste and adjust seasoning as needed. Simmer for another 10-15 minutes uncovered to allow the flavors to meld and the soup to thicken slightly.
โฑ๏ธ 15 minutes - 7
Serve: Ladle the hot Rawon into bowls. Garnish generously with fresh bean sprouts. Serve immediately with halved salted eggs, a dollop of sambal terasi, and steamed rice on the side.
โฑ๏ธ 5 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe unique black color and earthy flavor of Rawon come from the kluwek nut. Ensure you use fresh kluwek; old ones can be bitter.
- โSearing the beef and sautรฉing the spice paste until fragrant are key steps for developing the soup's deep flavor profile.
- โThe longer the soup simmers, the more tender the beef will become and the richer the flavors will be.
- โAdjust the amount of chili peppers to your preferred level of spiciness.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- For a richer broth, use beef broth instead of water.
- Some variations include adding a small amount of tamarind paste for a slight tang.
- Experiment with different garnishes like fried shallots or fresh cilantro.