Indonesian Dark beef soup


Authentic Indonesian Recipe

Indonesian Dark Beef Soup or Rawon in Indonesian seem so simple, according to the image.

But don’t get me wrong. I have to be honest with you; this Indonesian recipe is one of the most difficult authentic recipes to make. You need the right amount of the ingredients or you can throw away the dish because it tasted awful.

The first time I made this soup recipe, I could directly throw it away, because it tasted so bad that you could barely eat. But I didn’t give up, I’ve tried a few more time, and now I can say that I can make this delicious recipe.

One thing that you have to remember is that you have to be careful with adding some kluwek, the most important ingredient of this soup recipe. Kluwek can bring terrible taste if you use it too much. I think it’s better to use the juice of the kluwek than the kluwek itself.

This beef soup recipe is certainly delicious and love by many people, especially by people from East Java, where this authentic recipe originated came from.

My son like it very much despite that he is very difficult with food. If I say to him that we have this dark beef soup for dinner tonight, he said, I love that Mom; I can certainly eat one whole plate. And indeed, he eats everything up. So I practice more and more to get the best results, but one thing I can say, different hands means different taste. So don’t give up if you don’t succeed the first time. Keep trying. Your persistence will win at the end. I can do it, you can do it too.

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  • 500 gram tenderloin beef, cut in little square pieces (1 inch x 1 inch)
  • 200 gram mung bean sprouts, tailed and cleaned and soaked in heat boiled water for a few minutes, drain it and set aside
  • 2000 cc water
  • 8 cloves garlic
  • 1 big onion of 3 big shallots
  • 1 tablespoon ground coriander
  • 1/2 teaspoon cumin
  • 1 small aromatic ginger
  • 1 Red chili
  • 1 teaspoon turmeric powder
  • 2 pieces ginger (each i/2 inch
  • 2 pieces galangal (each 1/2 inch
  • 2 Bay leaves
  • 4 Kaffir lime leaves
  • 3 Kluwek soaked in the heat boiled water

  • 1 teaspoon shrimp paste (terasi)
  • 1 tablespoon tamarind, soaked in heat boiled water
  • 1 teaspoon beef bouillon powder
  • Vegetable oil
  • Salt
  • Sugar


  • Make a spice paste of garlic, onion or shallots, coriander, aromatic ginger, cumin and red chilli. Set aside
  • Heat some vegetable oil in the sauce pan on low-medium fire, add the spice paste, stir it until fragrant
  • Add the beef, ginger, galangal, bay leaves, terasi and kaffir lime leaves (squeeze it before you add them to the pan) stir it, then let it simmer for 1 hour with tip on low fire until the juice comes out of the beef
  • Add the water, tamarind water, and the kluwek water. The rest of kluwek, make it very fine and add them into the dish
  • Add the bouillon powder, salt and sugar to your taste
  • Taste it. And correct the seasoning if needed. And let it simmer for 2 or 3 hours with tip on low fire until the beef is tender
  • Served with white rice, mung bean sprouts and fried onions

For 10 persons

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