|Place of origin||Indonesia|
|Region or state||Surabaya and Malang, East Java|
|Main ingredients||Meat, keluak nut|
The soup is composed of a ground mixture of garlic, shallots, keluak, ginger, candlenut, turmeric, red chili, and salt, and is sautéed with oil. The sautéed mixture is then poured into boiled beef stock with diced beef slices.
Lemongrass, galangal, bay leaves, kaffir lime leaves, and sugar are then added as seasonings. The special dark or black color of rawon comes from the keluak as the main spice. The soup is usually garnished with green onion and fried shallot, and served with rice. Other toppings include bean sprouts, salted preserved egg, krupuk, and fried tolo beans (black-eyed pea).
There are several variants of rawon, with the most popular being rawon from Surabaya. A version called rawon setan ("devil's rawon") is sold as a late-night meal at Indonesian food stalls open from midnight to dawn, supposedly the hours during which devils roam.
|Wikimedia Commons has media related to Rawon.|
- Indofood corporate website. See "Bumbu Rawon" Archived 2011-06-24 at the Wayback Machine
- Wright, Clifford A. (2009). The Best Soups in the World. John Wiley and Sons. p. 64. ISBN 9780470180525.
- "Menguak Fakta Menu Lalapan Sunda Lewat Prasasti Taji". beritasatu.com (in Indonesian). Retrieved 23 December 2017.
- Gross, Matt (6 May 2011). "Lost in Java". New York Times.
- "1 resep rawon babi enak dan sederhana". Cookpad (in Indonesian). Retrieved 17 January 2018.