Rawon

East Java is the birthplace of the classic Indonesian beef soup dish known as rawon. Due to the inclusion of keluak, an Indonesian black nut, as one of the primary ingredients, it has a unique dark tint. Traditionally, the soup is produced by cooking beef with keluak paste and a blend of spices such as galangal, garlic, shallots, turmeric, and lemongrass. To improve the flavor, some recipes also call for additions like tamarind and kaffir lime leaves. Along with salted eggs, shrimp crackers, and bean sprouts, rawon is typically served over steaming rice. It's a dish that many Indonesians adore, rich and savory.

Rawon is still regarded as a staple dish in Indonesian cooking today because of its depth of taste and cultural significance. The inhabitants of East Java continue to take great delight in it and frequently eat it as a filling meal during festivities and special occasions. Furthermore, rawon's appeal has expanded beyond of Indonesia, as foodies everywhere are beginning to recognize and value it.

Here's a basic recipe for making Rawon:

Ingredients:

• 500 grams beef (cuts with some fat for better flavor)

• 2 liters water

• 5 kaffir lime leaves2 lemongrass stalks, bruised

• 3 bay leaves

• 3 salam leaves (Indonesian bay leaves), optional

• 2 teaspoons tamarind paste, dissolved in 2 tablespoons water (you can also use tamarind concentrate)

• Salt and sugar to taste

• Cooking oil

Spice Paste (Bumbu):

• 8 shallots, peeled

• 6 cloves garlic, peeled

• 5 candlenuts (or substitute macadamia nuts)

• 2 inches galangal, peeled and sliced

• 2 inches ginger, peeled and sliced

• 2 teaspoons ground coriander

• 1 teaspoon ground turmeric

• 1 teaspoon shrimp paste (terasi), toasted

Garnish (optional):

• Sliced green onions

• Fried shallots

• Bean sprouts

• Hard-boiled eggs, halved

• Sambal (chili paste)

Instructions:

1. Prepare the beef by cutting it into chunks or slices. Set aside.

2. Grind all the spice paste ingredients in a food processor or mortar and pestle until smooth.

3. Heat some cooking oil in a large pot over medium heat. Add the spice paste and sauté until fragrant, about 5 minutes.

4. Add the beef to the pot and stir well to coat it with the spice paste.

5. Pour in the water and add the kaffir lime leaves, lemongrass stalks, bay leaves, and salam leaves (if using). Bring to a boil.

6. Once boiling, reduce the heat to low and let the soup simmer until the beef is tender, about 1.5 to 2 hours. Skim off any impurities that rise to the surface.

7. When the beef is tender, add the tamarind water, salt, and sugar to taste. Adjust the seasoning according to your preference.

8. Continue to simmer for another 15-20 minutes to let the flavors meld together.

9. Once done, remove the pot from the heat and discard the lemongrass stalks, bay leaves, and salam leaves.

10. Serve the rawon hot with steamed rice. Garnish with sliced green onions, fried shallots, bean sprouts, hard-boiled eggs, and sambal if desired.

Enjoy your homemade rawon! Adjust the seasoning and spice level to your taste preferences.