World Library  
Flag as Inappropriate
Email this Article


Article Id: WHEBN0025241404
Reproduction Date:

Title: Rawon  
Author: World Heritage Encyclopedia
Language: English
Subject: Javanese cuisine, Nasi campur, Beef, Dendeng, Feeder cattle
Collection: Indonesian Soups, Javanese Cuisine
Publisher: World Heritage Encyclopedia


Rawon Setan ( Devil's Rawon )
Course main course
Place of origin Indonesia
Region or state Surabaya, East Java
Serving temperature hot
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.[1] Originally from Surabaya in Indonesian province of East Java. It uses black nuts/keluak (Pangeum edule, fruits of kepayang tree) as the main spice 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.[2] The spe­cial dark/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(sometimes fried 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.

Pictured here is Rawon Setan (Devil's Rawon), a popular rawon dish from Surabaya. The reason behind this nickname is because 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. [3]


  1. ^ Indofood corporate website. See "Bumbu Rawon"
  2. ^ Wright, Clifford A. (2009). The Best Soups in the World. John Wiley and Sons. p. 64.  
  3. ^ Gross, Matt (May 6, 2011). "Lost in Java".  

This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.

Copyright © World Library Foundation. All rights reserved. eBooks from Project Gutenberg are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.