We are independent & ad-supported. We may earn a commission for purchases made through our links.

Advertiser Disclosure

Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.

How We Make Money

We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently from our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What Is Rawon?

By Lakshmi Sandhana
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Rawon is a Javanese black beef soup that has its origins in Surabaya, one of the provinces in East Java, Indonesia. This aromatic, richly flavored soup is one of the traditional dishes of Indonesia and is typically served over rice or glass noodles. The main spice in this dish is keluak, a black nut that is the seed of the fruit of the Kepayang tree found in the region. This spice is responsible for giving the soup its exotic, deep-black color.

This soup or stew is considered to be one of the distinctive foods of Jawa Timur and eastern Jawa Tengah. It comes with a variety of accompaniments, such as shrimp crackers, mung bean sprouts, salted duck eggs, and sambal chili sauce. Sometimes, it is referred to as Nasi Rowan or Rawon rice in Indonesia when served over a bowl of rice.

A bonanza of various flavors, this black soup is typically served with a large assortment of colorful garnishes. Some of the more common garnishes are green onion, blanched bean sprouts, and crispy shallot flakes. It may also be garnished with wedges of boiled egg and Chinese celery sticks. While it is served as a main course in both East and Central Java, there are subtle differences in both its appearance and taste in the two regions. The Rawon made in Central Java is sweeter and blacker in color than the Rawon stew found in Eastern Java.

The beef in this soup is diced into small bite sizes, and it is sometimes pressure cooked until it gets soft. The stew contains a potent ground-up spice mix made of an array of fresh and dry ingredients — red chillies, garlic, shallot, and candlenut — which thickens the dish. It also has turmeric, galangale, which is a type of ginger, and keluak. These spices are usually ground up, sauteed in oil, and added to boiling beef stock that contains the diced beef. Sometimes, it is also seasoned with kaffir lime leaves, leek, bay leaves, and lemongrass.

The unique, nutty flavor of the Rawon soup comes from the black keluak nut. It is a hard-shelled seed that resembles a Brazil nut and is considered to be difficult to find. This is because the seeds are harvested from wild Kepayang trees that require years to mature; they aren't cultivated commercially because it isn't economically viable. The fruit and seeds are poisonous, and they require rigorous processing before they can be used as food. Keluak can sometimes be found in premixed spice pastes.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.

Discussion Comments

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.