Rawon beef with this thick black soup tastes great. The chunks of fatty meat are tender and juicy. More delicious eaten with salted eggs and fresh bean sprouts.
This thick black kluwek spiced beef soup has become a culinary icon in Surabaya. The savory taste of medhok and its thick spices have made many people addicted.
Now there are variants of rawon beef ribs, oxtail and even chicken. Even though the color is dark black, rawon is liked by many people. Moreover, it is served with chili paste, salted egg, short bean sprouts and prawn crackers.
Making rawon is no different from making soup. The important thing is to choose a good fat-coated meat and mix the spices. Kluwek is the main ingredient and then just follow the recipe instructions below.
cook time: 40 min, prep time: 10 min
- 250 gram of
- 1 stalk of spring onion, finely chopped
- 2 kaffir lime leafs
- 2 salaam leafs
- 1 lemon grass, bruised
- 2 cm galangal, bruised
- Pinch of pepper
- Pinch of salt
- 6 cups of water
- 5 shallots
- 3 cloves of garlic
- 4 candlenuts
- 1 cm ginger
- 1/2 tspn of coriander
- 1/2 tbsn of turmeric powder
- pinch of cumin
- 3 kluweks, take only the meat
- 2 red chilies, seeded
Put the beef and water in a large pan and simmer uncovered until beef is tender.
When it’s tender, separate the meat and cut into small cube. Bring back to the pan and boil with low heat.
Blend the spice paste.
Heat oil in heavy stock pot and sauté the spice paste together with lemongrass, galangal, salam leafs, lime kaffir leafs and kluwek over low heat for 3-5 minutes.
Optional:You can add chilly powder or paprika powder for more flavor.
Bring the frying spice mixture into the pan with beef, simmer for 20 minutes. Season with salt and pepper.
Before it’s done, sprinkle with spring onion and cook for 5 more minutes.