Rawon
Beef slow-simmered in a black spice paste built on fermented kluwek nuts, lemongrass, and galangal — a Javanese soup from Surabaya, named the world's best soup by TasteAtlas in 2024.
Meat
⚠ Contains: Egg, Tree Nut. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 lbs beef chuck, cubed
- 8 cups beef stock
- 8 kluwek (keluak) nuts, flesh scooped out
- 4 candlenuts
- 4 shallots
- 4 cloves garlic
- 2 stalks lemongrass, bruised
- 1-inch piece galangal
- 1-inch piece turmeric
- 3 kaffir lime leaves
- Bean sprouts, salted egg, and krupuk (crackers), to serve
Steps
- Blend the kluwek flesh, candlenuts, shallots, garlic, and turmeric into a smooth, dark paste.
- Fry the paste in a little oil with the lemongrass, galangal, and lime leaves until deeply fragrant.
- Add the beef and stir to coat in the paste, then pour in the beef stock.
- Bring to a boil, then reduce heat and simmer, covered, for 2.5 to 3 hours, until the beef is very tender and the broth is dark and rich.
- Season to taste and serve hot with bean sprouts, salted egg, and krupuk on the side.