Surabaya, the second-largest city in Indonesia, is known for its rich culinary heritage. One of its most famous dishes is rawon, a hearty beef soup made with a distinct black broth. The dish is beloved by locals and tourists alike, and for good reason. The bold flavors and complex spices make it a truly unique experience. In this article, we'll explore the art of cooking rawon Surabaya-style and share some tips and tricks to make the perfect bowl of this delicious soup.
Before we dive into the details of cooking rawon, let's take a moment to appreciate the history of this iconic dish. Rawon is believed to have originated from the East Java region, where it was traditionally served during special occasions like weddings and religious ceremonies. The dish is made with various spices and herbs, including turmeric, ginger, and keluwak, which gives the broth its signature black color. The beef used in the soup is typically cooked for hours until it's tender and falls off the bone. Rawon is often served with rice, bean sprouts, and a side of sambal (Indonesian chili paste) for an extra kick of flavor.
Choosing the Right Meat
The key to making a delicious bowl of rawon is choosing the right meat. The best cut of beef for this dish is shank or brisket, which has a good balance of meat and fat. It's important to choose a cut of meat with plenty of connective tissue, as this will break down during the cooking process and create a rich, flavorful broth. Before cooking, make sure to trim any excess fat from the meat to prevent the soup from becoming too greasy. To enhance the flavor of the beef, you can marinate it overnight with a mixture of garlic, ginger, and coriander.
Cooking the Meat
Once you've chosen your meat, it's time to start cooking. In a large pot, heat some oil over medium-high heat and add the marinated beef. Cook the meat until it's browned on all sides, then remove it from the pot and set it aside. In the same pot, add some sliced shallots, garlic, and ginger and sauté until fragrant. Next, add the beef back into the pot along with some water and a few pieces of keluwak. Bring the mixture to a boil, then reduce the heat and let it simmer for several hours until the meat is tender and falls off the bone. You can also add some lemongrass and kaffir lime leaves for extra flavor.
Making the Broth
The broth is the heart and soul of rawon, and it's what gives the soup its signature black color. To make the broth, you'll need to prepare a spice paste using a variety of herbs and spices. The paste typically includes shallots, garlic, ginger, turmeric, coriander, and cumin. Blend the ingredients together in a food processor or mortar and pestle until you have a smooth paste. In a separate pot, heat some oil over medium heat and add the spice paste. Cook the paste until it's fragrant and the oil begins to separate from the mixture. Add some water and the cooked beef to the pot, then let it simmer for another hour or so until the broth has thickened and turned black. Make sure to remove any pieces of keluwak from the broth before serving.
Serving and Garnishing
Once you've made the broth and cooked the meat, it's time to assemble the soup. Start by placing a scoop of rice in the bottom of a bowl, then add some bean sprouts and slices of cooked beef. Ladle the hot broth over the top, making sure to evenly distribute the meat and vegetables. Finally, add a dollop of sambal on the side for an extra kick of heat. Some other traditional garnishes for rawon include fried shallots, hard-boiled eggs, and sliced chilies. Serve the soup hot and enjoy!
Variations on Rawon
Vegetarian Rawon
If you're a vegetarian or simply looking for a meat-free version of rawon, you're in luck. You can easily swap out the beef for mushrooms, tofu, or tempeh to create a delicious vegetarian version of this classic dish. The cooking process is largely the same, but you'll need to adjust the amount of spices and seasonings to suit your taste. You can also add some vegetables like carrots and potatoes to the broth for extra texture and flavor.
Seafood Rawon
For a unique twist on the traditional recipe, try making a seafood version of rawon. Instead of beef, use shrimp, squid, or fish as the main protein. The broth can be made with a combination of fish stock and coconut milk, which gives it a rich, creamy texture. Add some lemongrass, galangal, and lime leaves to the broth to enhance the seafood flavor. Serve the soup with some steamed rice and a side of sambal for a delicious and satisfying meal.
Spicy Rawon
If you love spicy food, try adding some extra heat to your rawon with some extra chilies or hot sauce. You can also use a combination of different chilies to create a complex and layered flavor. Some popular choices include bird's eye chilies, Thai chilies, and jalapenos. Just be sure to taste the soup as you go along to make sure it's not too spicy for your liking.
Rawon Rujak
Rawon rujak is a unique variation on the classic dish that combines the flavors of rawon with the tangy sweetness of rujak, a traditional Indonesian fruit salad. The recipe is similar to traditional rawon, but with the addition of fruits like pineapple, mango, and papaya. The sweetness of the fruit balances out the rich and savory broth, creating a delicious and refreshing flavor. Serve the soup with some steamed rice and a side of rujak for a truly unique culinary experience.
In conclusion, rawon is a beloved dish that's deeply rooted in the culinary traditions of Surabaya. Whether you're a seasoned chef or a beginner, you can easily make this delicious soup in your own kitchen. With the right ingredients and a little bit of patience, you can create a bowl of rawon that's sure to impress. So why not give it a try and discover the magic of Surabaya's famous dish?
| Ingredient | Measurement |
| Beef Shank or Brisket | 1 kg |
| Shallots | 10 pcs |
| Garlic | 5 cloves |
| Ginger | 5 cm |
| Keluwak | 5 pcs |
| Turmeric | 3 cm |
| Coriander | 1 tsp |
| Cumin | 1 tsp |
| Salt | to taste |