MTCMedia – Malang. Rawon is a traditional Indonesian beef soup with a special place in the nation’s culinary heritage. Originating from East Java, this unique dish stands out due to its rich, dark broth infused with a myriad of spices and the unmistakable aroma of kluwak nuts. People cherish this dish not only for its distinct flavor but also for its cultural significance and nutritional benefits.
A Brief History of Rawon
The dish’s history traces back to the Majapahit Kingdom in Java, Indonesia. The earliest reference to rawon is found in the Taji inscription (901 AD) in Ponorogo, East Java, where it is called “rarawwan”. Over time, rawon spread across the archipelago, becoming a staple in various parts of Indonesia. Its enduring popularity stems from its unique taste and the comforting warmth it provides, making it a beloved dish among locals and tourists alike.
Originally, Rawon was a dish prepared for royal occasions and special events, often served to the nobles and royalty of the Majapahit Kingdom. Over time, it became popular among a wider range of East Java residents, particularly in the city of Surabaya. Historically, this dish prepared using buffalo meat. However, as buffalo meat became increasingly difficult to access, beef became a common substitute in the dish. The slow cooking method used in preparation ensures that the beef is tender and absorbs into the broth, creating a rich flavor.
The Taste of Rawon
The flavor profile of this dish is both complex and enticing. Furthermore, the soup’s signature black color comes from kluwak nuts, carefully fermented to eliminate toxins and impart a nutty, slightly earthy flavor to the broth. This is complemented by a blend of aromatic spices, including lemongrass, galangal, and kaffir lime leaves, which add layers of depth and fragrance. Furthermore, the tender beef, usually cut into small cubes, absorbs these flavors, resulting in a savory, umami-rich dish. A hint of sweetness and spiciness rounds out the taste, creating a harmonious balance that is both satisfying and memorable.
Where to Find Authentic of this dish
This dish is actually available all over Indonesia, but some places offer an experience closer to its original form.
Rawon Setan – Embong Malang
Known as Rawon Setan because it opens at night until the early hours of the morning. The restaurant got its name, “Setan,” from its operation during the supposedly spooky hours of the night. Moreover the beef in this dish is very tender, and the marinade infuses it perfectly, making it a crowd favorite. Located strategically in the center of Surabaya, Rawon Setan offers easy access to both tourists and locals. Visitors crowd this place to enjoy the delicious dish in its original flavor. If you visit Surabaya, you must try Rawon Setan; it’s a culinary experience not to be missed.
Rawon Rampal – Malang
Rawon Rampal has been around for a long time, and many people favor it for its consistent authentic taste and tender beef. In addition to rawon, this place offers a variety of side dishes such as fried tempeh, salted eggs, and sambal. Furthermore, its strategic location around the Rampal area makes Rawon Rampal easily accessible to tourists and locals alike.
Picture : Hamad Hamazun 
Picture : Danang Saputra
