Rawon, Indonesian Traditional Beff Black Soup from East Java. Served on a Bowl wth Shrimp Cracker (kerupuk Udang) and Chilli Paste and Salted Egg

This dish is originally from East Java and has black color. It used to be served for the king family in East Java and now can be found easily in Surabaya and Malang as night street food.

  • Prep Time14 min
  • Cook Time1 hr 5 min
  • Total Time1 hr 19 min
  • Course
    • Main Course
    • Soup


  • 500 grams beef
  • 12 shallots
  • 6 cloves of garlic
  • 2 cm turmeric
  • 3 cm galangal
  • 1 tablespoon tamarind
  • 2 lemongrass
  • 3 kaffir lime leaves
  • 1 teaspoon of white pepper
  • 6 keluwak
  • 4 candlenuts
  • 2 teaspoon salt
  • 3 teaspoons of bouillon powder
  • 4 tablespoons of cooking oil
  • 600 ml water

How to Cook

Preparing the spices


Cut the beef into 3 cm cubes.


Boil the water and add beef into the water. Cook for 20 minutes.


Place shallots, garlic, turmeric, keluak, tamarind, candlenuts, and white pepper in a food processor and process into a paste.


Heat cooking oil in the pan, and add the spices paste, lemongrass, galangal, and kaffir lime leaves. Stir for 10 minutes.


Place the spices into boiled beef and stock, and add salt and bouillon for the flavor. Cook for 35 minutes.


Rawon is ready to serve.

This dish is best to serve with rice, sambal, bean sprouts, salty eggs, and prawn crackers.

Scroll to Top