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Loading...Rawon is the signature black soup of Surabaya, East Java, prized for its deep, earthy color and flavor that comes from fermented keluak nuts. Slow-simmered beef shank in an aromatic spice broth, served over bean sprouts with sambal and lime. It is comfort food at its most distinctive.
Prep Time25 mins
Cook Time120 mins
Total Time145 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 560 kcalCalories
- 26 gFat
- 9 gSaturated Fat
- 28 gCarbs
- 4 gFiber
- 5 gSugar
- 48 gProtein
- 740 mgSodium
- 980 mgPotassium
- 95 mgCalcium
- 7 mgIron
- 22 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the beef and broth
- 1 kg beef shank, cut into 4 cm chunks
- 2.5 L cold water
- 2 stalks lemongrass, bruised and tied
- 3 Indonesian bay leaves (daun salam)
- 5 kaffir lime leaves, torn
- 2 tsp fine sea salt, plus more to taste
For the black spice paste
- 6 keluak (kluwak) nuts, cracked, seeds removed and mashed
- 8 red Asian shallots, peeled
- 5 garlic cloves, peeled
- 4 candlenuts (kemiri), toasted
- 1 tbsp coriander seeds, dry-toasted
- 1 tsp white peppercorns
- 1 tsp ground turmeric
- 1-inch knob fresh ginger, sliced
- 1-inch knob fresh galangal, sliced
- 1 tbsp toasted shrimp paste (terasi)
For the vegetables and garnish
- 200 g fresh bean sprouts, trimmed
- 150 g short green beans, cut into 3 cm lengths
- 2 limes, cut into wedges
- 2 salted duck eggs, peeled and quartered (optional)
- 6 tbsp crispy fried shallots
- Steamed jasmine rice, sambal terasi, and emping crackers, to serve
Directions
- Blend the shallots, garlic, candlenuts, toasted coriander, peppercorns, turmeric, ginger, galangal, shrimp paste, and the mashed keluak seeds with 4 tablespoons water until a very smooth paste forms, about 3 minutes.
- Rinse the beef shank and pat dry. Heat a heavy stockpot over medium-high heat and sear the beef in batches until lightly browned on all sides, about 5 minutes per batch.
- Return all beef to the pot and add the spice paste, lemongrass, bay leaves, and kaffir lime leaves. Stir-fry for 4 to 5 minutes until the paste darkens and smells deeply aromatic.
- Pour in the 2.5 L cold water and bring to a boil. Reduce to a gentle simmer, skim off any gray foam, cover partially, and cook for 95 to 110 minutes until the beef is fork-tender.
- Meanwhile, bring a small pot of water to a boil. Blanch the bean sprouts for 30 seconds and the green beans for 2 minutes; drain and set aside separately.
- Season the broth with the salt and simmer 5 more minutes. Taste and adjust salt; the broth should be deeply savory with a noticeable earthy backbone from the keluak.
- To serve, mound bean sprouts and a few green beans in each deep bowl. Ladle hot black broth and beef chunks over them.
- Top each bowl with fried shallots, a salted egg wedge, and a generous squeeze of lime. Serve with steamed rice, sambal terasi, and emping crackers on the side.
- Instruct diners to mix the sprouts into the broth before eating so they wilt slightly and stay crisp-tender.
Cook’s Notes
- Only use properly fermented and cleaned keluak nuts from a trusted source; raw nuts contain toxins and must be black and soft inside.
- Dry-toasting the candlenuts, coriander seeds, and shrimp paste in a dry skillet before grinding unlocks significantly more aroma.
- For an even richer soup, swap half the shank for bone-in brisket; the marrow melts into the broth as it simmers.
- Rawon improves on the second day once the spice paste fully infuses the broth, so leftovers are a bonus.
- A final squeeze of lime is essential; the acidity cuts the earthy richness and brightens every spoonful.
