How to Make Rawon (Traditional & Healthy Version)
Rawon is an iconic beef soup from East Java, Indonesia, celebrated for its deep black broth and rich, earthy flavors. The signature color comes from keluak (black nut), creating a distinctive taste unlike any other Indonesian dish. Traditionally enjoyed for lunch, Rawon is a hearty and aromatic meal, featuring tender beef, fragrant spices, and fresh herbs. Its origins trace back to the royal kitchens of Java, where the combination of keluak, lemongrass, galangal, and shallots created a soup fit for nobility. Today, Rawon remains a staple at Indonesian family tables, warungs, and special gatherings—loved for its comforting qualities and bold flavors. The taste of Rawon is savory, slightly nutty, and aromatic, appealing to those who enjoy layered spice profiles. While it is a non-vegetarian dish due to its beef base, this healthy version focuses on lean cuts and minimizes oil, making it suitable for calorie-conscious eaters. Rawon is not only a delicious representation of Indonesian culinary heritage, but also a great choice for those seeking nutritious, protein-rich meals with authentic flavor. Its unique use of keluak sets it apart and introduces global audiences to the diversity of Indonesian cuisine.
Ingredients
- •200g Lean beef (brisket or chuck) (potong dadu)
- •2 nuts Keluak (Pangium edule) (isi keluak, haluskan)
- •4 cloves Shallots (iris tipis)
- •3 cloves Garlic (cincang)
- •2 nuts Candlenut (kemiri) (haluskan)
- •1 thumb-size piece Galangal (memarkan)
- •1 stalk Lemongrass (memarkan)
- •2 leaves Bay leaf (daun salam)
- •700 ml Low-sodium beef broth
- •1 tbsp Vegetable oil (for sautéing)
- •1 tsp Salt (to taste)
- •1/2 tsp Ground black pepper
- •2 stalks Spring onions (iris untuk topping)
- •50g Bean sprouts (for garnish)
Step-by-step instructions
Step 1 · Prepare keluak: Crack open the nuts and scoop out the flesh
Prepare keluak: Crack open the nuts and scoop out the flesh. Soak in warm water for 10 minutes, then mash until smooth.
Step 2 · Make the spice paste: Blend shallots
Make the spice paste: Blend shallots, garlic, candlenut, and mashed keluak into a smooth paste.
Step 3 · Heat vegetable oil in a pot
Heat vegetable oil in a pot. Sauté spice paste, galangal, lemongrass, and bay leaf until fragrant.
Step 4 · Add beef cubes
Add beef cubes, stir well, and cook until lightly browned.
Step 5 · Pour in beef broth
Pour in beef broth. Simmer on medium heat until beef is tender and broth turns dark.
Step 6 · Season with salt and black pepper
Season with salt and black pepper. Adjust taste as needed.
Step 7 · Serve hot
Serve hot, garnished with spring onions and bean sprouts. Pair with steamed rice for a complete meal.
Why this recipe is healthy
This healthy Rawon recipe limits oil and uses lean beef, reducing saturated fat and calories. The inclusion of fresh vegetables as garnish increases fiber and vitamins. By controlling salt and using low-sodium broth, it supports cardiovascular health. The soup is filling yet light, perfect for lunch without heavy post-meal sluggishness.
A note on tradition
Rawon is a culinary treasure of East Java, especially in Surabaya and Malang. Traditionally served at family gatherings, weddings, and special events, Rawon showcases the unique local ingredient keluak. Its deep color and bold flavors reflect Javanese preferences for hearty, aromatic dishes. Rawon is often enjoyed as a lunch staple, accompanied by rice and sambal.