Nasi Rawon Recipe (Traditional East Java Beef Soup)

When talking about Indonesian cuisine, it’s impossible not to mention Nasi Rawon. This flavorful dish is a traditional East Java beef soup that is popular throughout the country. It is known for its rich, dark broth made from a blend of spices and the use of a unique ingredient called keluak.

The key ingredient in Nasi Rawon is keluak, also known as black nut. This nut has a strong, earthy flavor and is used to give the soup its distinct taste and color. To prepare the keluak, it is first soaked in water for a few days, then pounded and mixed with other spices to create a paste. This paste is then added to the soup, giving it its unique flavor.

To make Nasi Rawon, you will need a variety of spices such as ginger, turmeric, galangal, and lemongrass, among others. These spices are ground together to create a fragrant spice paste, which is then sautéed before adding the beef and broth. The beef is cooked until tender, and the soup is simmered for several hours to allow the flavors to meld together.

What is Nasi Rawon?

The key ingredient in Nasi Rawon is the black nuts, or keluwek. These nuts have a dark black color and a unique earthy flavor, which gives the soup its distinct taste and color. To prepare the broth, the black nuts are boiled and then mashed to release their flavors. The broth is then simmered with spices such as galangal, turmeric, ginger, and shallots to create a complex and aromatic base.

Nasi Rawon is usually served with a variety of toppings and side dishes. Common toppings include slices of beef, bean sprouts, fried shallots, and sambal chili paste. It is also common to serve the soup with emping crackers, which are made from melinjo nuts and add a crunchy texture to the dish. The combination of the rich soup, tender beef, and fragrant spices creates a comforting and satisfying meal.

Ingredients and Preparation

Ingredients and Preparation

In order to make a delicious and authentic Nasi Rawon, you will need the following ingredients:

  • 500 grams of beef (preferably shank or brisket)
  • 2 liters of water
  • 4 kaffir lime leaves
  • 4 bay leaves
  • 3 tablespoons of cooking oil
  • 5 shallots, finely chopped
  • 4 cloves of garlic, finely chopped
  • 5 candlenuts, crushed
  • 3 teaspoons of coriander seeds, crushed
  • 1 teaspoon of turmeric powder
  • 2 teaspoons of salt
  • 1 teaspoon of sugar
  • 2 stalks of lemongrass, crushed
  • 1 teaspoon of black peppercorns
  • 2 tablespoons of tamarind juice
  • 2 tablespoons of sweet soy sauce
  • 2 cups of rice, cooked

To prepare the Nasi Rawon, follow these steps:

  1. In a large pot, boil the beef in water until tender. Skim off any impurities that rise to the surface.
  2. Add the kaffir lime leaves and bay leaves to the pot and continue simmering for another 30 minutes.
  3. In a separate pan, heat the cooking oil and sauté the shallots, garlic, candlenuts, coriander seeds, turmeric powder, and salt until fragrant.
  4. Add the sautéed mixture to the pot of beef and stir well.
  5. Then, add the sugar, lemongrass, black peppercorns, tamarind juice, and sweet soy sauce to the pot. Simmer for another 15 minutes.
  6. Remove the beef from the pot and shred it. Return the shredded beef to the pot and continue simmering for 5 more minutes.
  7. Serve the Nasi Rawon hot with steamed rice and additional toppings such as bean sprouts, fried shallots, and a side of sambal chili.
Ingredients Quantity
Beef 500 grams
Water 2 liters
Kaffir lime leaves 4 leaves
Bay leaves 4 leaves
Cooking oil 3 tablespoons
Shallots 5, finely chopped
Garlic 4 cloves, finely chopped
Candlenuts 5, crushed
Coriander seeds 3 teaspoons, crushed
Turmeric powder 1 teaspoon
Salt 2 teaspoons
Sugar 1 teaspoon
Lemongrass 2 stalks, crushed
Black peppercorns 1 teaspoon
Tamarind juice 2 tablespoons
Sweet soy sauce 2 tablespoons
Rice 2 cups, cooked

How to Serve Nasi Rawon

How to Serve Nasi Rawon

1. Rice: Nasi Rawon is traditionally served with steamed white rice. The rice acts as a neutral base for the flavorful beef soup and allows you to fully savor the rich flavors of the dish.

2. Soup: The star of the dish is the beef soup, which is made from a blend of aromatic spices, including keluwek, a unique black nut indigenous to Indonesia. The soup is rich, dark, and slightly sweet, and is packed with tender beef and fragrant herbs. Serve the soup piping hot to fully enjoy its flavors.

3. Condiments: Nasi Rawon is traditionally served with a variety of condiments that can be added to enhance the flavor of the dish. Some common condiments include:

  • Sambal: Sambal is a spicy chili paste that adds heat and depth of flavor to the soup. You can make your own sambal or use a store-bought version.
  • Bean sprouts: Bean sprouts add a fresh and crunchy texture to the dish. They can be served raw or blanched.
  • Fried shallots: Fried shallots add a crispy and slightly sweet element to the dish. They can be sprinkled on top of the soup or served on the side.
  • Cilantro: Cilantro leaves add a refreshing and herbal note to the dish. They can be sprinkled on top of the soup or served on the side.
  • Kerupuk: Kerupuk, or prawn crackers, are a popular Indonesian snack that can be served alongside Nasi Rawon. They add a crispy texture and can be dipped into the soup for added flavor.

By serving Nasi Rawon with rice and a variety of condiments, you can create a well-balanced and flavorful meal that will delight your taste buds. Don’t forget to serve the soup hot and enjoy each spoonful of its rich flavors!

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