Name: Rawon Black Nut Beef Soup
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Yield: 4 generous bowls
Cuisine: Indonesian
Ingredients: 1.5 lb (680 g) beef shank, bone-in, cut into 1.5-inch chunks; 8 cups water; 1 stalk lemongrass, lightly smashed; 2 Indonesian salam leaves; 2 kaffir lime leaves, torn; 1 tbsp tamarind paste; 2 tsp fine sea salt, plus more to taste; 5 keluak (buah keluak) black nuts, soaked and flesh scooped (see tip); 6 candlenuts (or macadamia nuts); 1 tbsp coriander seeds; 1 tsp cumin seeds; 1/2 tsp white peppercorns; 4 whole cloves; Pinch of grated nutmeg; 6 large shallots, peeled; 4 garlic cloves; 1 inch fresh galangal, sliced; 1 inch fresh ginger, sliced; 3 tbsp neutral oil; 2 cups fresh bean sprouts, lightly blanched; Sambal terasi or sambal kecap, to taste; 2 limes, cut into wedges; Steamed jasmine rice or short-grain rice; Crispy fried shallots, for garnish

Be the first to rate

(No Ratings Yet)

Rawon is a signature dark, deeply savory beef soup from East Java, especially beloved in Surabaya. Its signature near-black color and earthy flavor come from keluak (Pangium edule) nuts, which are blended into the spice paste along with toasted coriander, galangal, lemongrass, and candlenuts. Served with bean sprouts, sambal, lime, and rice, it is one of Indonesia's most iconic comfort dishes.

Prep Time25 mins

Cook Time150 mins

Total Time175 mins

Servings4

Yield4 generous bowls

Nutrition Facts

Per serving (estimated)

480 kcalCalories
22 gFat
7 gSaturated Fat
14 gCarbs
3 gFiber
5 gSugar
38 gProtein
620 mgSodium
780 mgPotassium
95 mgCalcium
5.5 mgIron
9 mgVitamin C
40 mcgVitamin A

Ingredients

For the beef and broth

1.5 lb (680 g) beef shank, bone-in, cut into 1.5-inch chunks
8 cups water
1 stalk lemongrass, lightly smashed
2 Indonesian salam leaves
2 kaffir lime leaves, torn
1 tbsp tamarind paste
2 tsp fine sea salt, plus more to taste

For the black spice paste (bumbu)

5 keluak (buah keluak) black nuts, soaked and flesh scooped (see tip)
6 candlenuts (or macadamia nuts)
1 tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp white peppercorns
4 whole cloves
Pinch of grated nutmeg
6 large shallots, peeled
4 garlic cloves
1 inch fresh galangal, sliced
1 inch fresh ginger, sliced
3 tbsp neutral oil

To serve

2 cups fresh bean sprouts, lightly blanched
Sambal terasi or sambal kecap, to taste
2 limes, cut into wedges
Steamed jasmine rice or short-grain rice
Crispy fried shallots, for garnish

Directions

Soak the keluak nuts in plenty of water for 2 days, changing the water twice daily; before opening, test each nut by dropping it in water—discard any that float. Scoop out the black flesh and reserve.
Place the beef chunks in a large pot, cover with the 8 cups of water, bring to a boil, and skim off any foam that rises. Add the lemongrass, salam leaves, and kaffir lime leaves, then reduce the heat and simmer gently for 90 minutes, or until the beef is fork-tender.
While the beef simmers, toast the coriander, cumin, peppercorns, and cloves in a dry skillet over medium heat for about 1 minute until fragrant. Combine in a blender with the candlenuts, nutmeg, shallots, garlic, galangal, ginger, the reserved keluak flesh, and 3 tablespoons of water; blend into a thick, inky-black paste.
Heat the 3 tablespoons of oil in a wok or heavy skillet over medium heat. Add the spice paste and fry, stirring constantly, for 8 to 10 minutes until the paste darkens, thickens, and the oil begins to separate at the edges. Do not rush this step—the deep flavor develops here.
Stir the fried spice paste into the pot of beef and broth along with the tamarind paste and salt. Simmer uncovered for another 30 minutes so the flavors meld into a rich, dark gravy; adjust seasoning with more salt to taste.
Skim excess fat from the surface if desired. Warm serving bowls and divide the blanched bean sprouts and rice among them.
Ladle the hot beef, broth, and a generous spoonful of the black spice gravy into each bowl. Top with crispy fried shallots.
Serve immediately with sambal and lime wedges on the side so each person can adjust the heat and brightness to taste.

Cook’s Notes

Keluak nuts must be soaked for at least 48 hours with daily water changes to leach out the natural hydrocyanic compounds—always float-test each nut and discard any that bob to the surface; if you cannot source them, substitute 2 tablespoons black sesame paste plus 1 tablespoon dark soy sauce for the color and earthy note.
Rawon tastes best when the beef is simmered with bone-in shank; the marrow and connective tissue enrich both flavor and body of the broth.
Add the bean sprouts only at serving so they stay crisp; they offer a fresh, sweet crunch against the spiced dark gravy.
For a slightly sweeter aroma, a small piece of palm sugar (about 1 teaspoon) can be melted into the paste during frying.
Use overnight or refrigerated leftovers within 3 days—the spice paste base deepens overnight, making the reheated soup even more flavorful.