Dish

Rawon

The broth is made from a blend of spices, including galangal, ginger, turmeric, and lemongrass, which are simmered with beef for several hours. The soup is typically served with rice and a variety of toppings, such as bean sprouts, boiled eggs, and fried shallots. Rawon is a popular dish in East Java, where it is often served during special occasions and celebrations.

Asian cuisine› Indonesian cuisine

Soup› Meat Soup

Origins and history

Rawon is believed to have originated in Surabaya, the capital of East Java, in the 19th century. It was originally a dish for the royal court, but it eventually became popular among the general population. Today, rawon is a beloved dish throughout Indonesia, and it is often considered a national dish.

Dietary considerations

Rawon is not suitable for vegetarians or vegans, as it contains beef. It may also contain gluten if wheat-based ingredients are used in the broth or toppings.

Variations

There are many variations of rawon, depending on the region and the cook. Some versions use different cuts of beef, while others add additional spices or ingredients to the broth. Some cooks also use different toppings, such as fried tempeh or tofu.

Presentation and garnishing

Rawon is typically served in a bowl, with the rice and toppings arranged on top of the broth. The dish is often garnished with fresh herbs, such as cilantro or basil, and a wedge of lime.

Tips & Tricks

To make the broth extra flavorful, try roasting the beef bones before simmering them with the spices. This will add a rich, smoky flavor to the soup.

Side-dishes

Rawon is typically served with rice and a variety of toppings, such as bean sprouts, boiled eggs, and fried shallots. It can also be served with sambal, a spicy chili paste, on the side.