Dark beef soup or Rawon is cooked with keluak (fruits of kepayang). The special dark color of rawon comes from keluak as the main spice. Keluak is a dark brown nut from Indonesia about the size and shape of a flattened golf ball. Before cooking, the content of the nuts is white in color. Good nuts after cooking, should be richly dark and oily, with the contents variously described as “opium” or “soft tar”. The nuts come from the Pangium edule or “Kepayang” tree, which grows wild in Indonesia and parts of Malaysia


  • 500 g beef

  • 1 liter water

  • 6 shallots

  • Pinch of salt

  • 1 roasted tamarind

  • 2 teaspoons coriander seeds

  • 2 keluaks (fruits of kepayang)

  • 1 piece (around1 cm) of turmeric

  • 1 piece (around1 cm) of galangal

  • 1 stalk of lemongrass


  • 1.

    Clean the beef and boil it in the water in a saucepan until almost tender

  • 2.

    Remove the beef from the saucepan and cut into small cubes.

  • 3.

    Grind all spices except lemongrass and galangal then sauté at medium temperature.

  • 4.

    Put the spice into the boiling beef stock in the saucepan

  • 5.

    Add lemongrass and galangal

  • 6.

    Put back the beef cubes into the saucepan

  • 7.

    Cook through until the beef is really tender


Serve Rawon warm with steam rice, salted egg, bean sprouts sambal, fried shrimp crackers

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings