Rawon
A rich and savory Indonesian beef soup, darkened with black nuts (keluak) and served with noodles, fried tofu, and fresh herbs. This simplified version captures the deep, nutty flavor of the classic dish.
- Total time
- 120 min
- Servings
- 4
- Calories
- 650
- Protein
- 35g
Ingredients
- 1 lb beef chuck
- 5 pieces keluak (black nuts)
- 4 medium shallots
- 3 cloves garlic
- 1 cup coconut milk
- 8 oz dried egg noodles
- 8 oz fried tofu
- 1 whole lime
Instructions
- 1
Soak the 5 keluak pieces in warm water for 10 minutes, then scrape out the dark flesh and discard the shells.
- 2
In a blender, combine the keluak flesh, 4 peeled shallots, and 3 garlic cloves. Blend with 2 tbsp water into a smooth paste.
- 3
Cut the 1 lb beef chuck into 1-inch cubes. In a pot, heat 1 tbsp oil over medium-high and brown the beef on all sides, about 5 minutes.
- 4
Add the keluak paste to the pot and stir-fry with the beef for 2 minutes until fragrant.
- 5
Pour in 4 cups water and the 1 cup coconut milk. Bring to a boil, then reduce heat to low and simmer until the beef is tender, about 1.5 hours. Season with salt and pepper.
- 6
While the soup simmers, cook the 8 oz noodles according to package directions, then drain and set aside.
- 7
Slice the 8 oz fried tofu into bite-sized pieces. Cut the lime into wedges.
- 8
To serve, divide the noodles among bowls, ladle the hot soup and beef over, and top with tofu and a squeeze of lime. Add fresh herbs like basil or cilantro if you have them.
Tools you’ll need
- large pot
- blender
- knife
- cutting board
- measuring cups
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