Side Dish
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Rawon Daging (Beef in Spiced Black Broth)

When winter comes, cold and dark, soup always the best choice. But this one is very different soup, still very nice though ๐Ÿ™‚

In Indonesia, we don’t have any cold season, but we still eat this soup anytime we want. Warm soup, warm weather, warm drink. I know it might sound crazy, maybe I have to admit that :p

Oh well, this is one of favourite food too, even my daughter likes this too. The broth is nice and light, perfect for comfort food ๐Ÿ™‚

In the picture you can see some cabbage there as well but not in ingredients. That’s because I’m a lazy cook, since no vegetables in the soup, I decided to throw some cabbage in it too. Too lazy to make another vegetable side dish :p


– 500 grams beef shoulder

– 3 cloves of garlic

– 1 banana shallot

– 1 big lemon grass (crushed)

– 2 lime leaves

– 1 bay leaf

– 2 cm galangal (crushed)

– 1/2 tsp ground turmeric, coriander, ginger

– 2 kluwak (cracked then soak the inside part in warm water for at least 5 minutes)

– salt and pepper


How to:

– Cook beef in a big pot (the beef has to be in when the water still cold).

– Meanwhile, you can blitz kluwak, garlic, shallot, turmeric, ginger and coriander.

– In a pan with 2 tbsp oil, saute the spices until aromatic then add galangal, lemon grass and the leaves.

– Cook for around 2 minutes. Set aside.

– Cut the beef into dice around 1 cm.

– In the beef stock (water from the beef), you can put the spices into it.

– Add the beef, salt and pepper. And wait until it’s boiling. Taste it and serve hot with jasmine rice.

note: You can get all the spices and leaves in Asian shop. As for kluwak, I’m not really sure about it. I suggest you check some Indonesian online shop, I think they always have it. For my self, I always ask my mum to send it for me or when I have chance to go in holiday, I always bring a lot of them. Peeled, and store in freezer. They can last quite long time.


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