|Place of origin||Indonesia|
|Region or state||Surabaya and Malang, East Java, Indonesia|
|Main ingredients||Meat in keluak soup|
Rawon or Nasi Rawon/Rawon Rice (when served with rice) is a strong rich tasting traditional Indonesian beef black soup. Originally from Surabaya in Indonesian province of East Java. It uses black nuts/keluak (Pangeum edule, fruits of kepayang tree) as the main seasoning which gives the strong nutty flavor and dark color to the soup.
The soup is made of ground mixture of garlic, shallot, keluak, ginger, candlenut, turmeric, red chili and salt sauteed with oil until it gets aromatic. The sauteed mixture is then poured into boiled beef stock with diced beef. 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, hence the name rawon rice or Nasi Rawon in Indonesian language, together with baby bean sprouts, salted preserved egg, shrimp crackers and sambal chili sauce on the side.
Rawon is one of the oldest and the earliest historically identified dish from ancient Java. It was mentioned as rarawwan in ancient Javanese Taji inscription (901 CE) from the era of Mataram Kingdom.
There are several variants of rawon, the most popular, however, is rawon from Surabaya. A Surabayan popular variant is called rawon setan (Devil's rawon), a popular rawon dish from Surabaya. The reason for this nickname is that the warung (stall) that sells this rawon dish is open from midnight to dawn just like the time when they say devils come out. The rawon setan stall is quite popular in Surabaya.
In Bali, there is also a meat stew called rawon. This Balinese version, however, does not use any keluak, thus the soup color is not black but rather light brownish grey instead, and they favour pork over beef.
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