Rawon Is The Indonesian Beef Soup That Requires A Nutty Special Ingredient

Indonesia -- the world's largest archipelago -- is astounding: Over 275 million people living on more than 6,000 inhabited islands. Underlaid by rich volcanic soil, tropical climates, a broad array of biodiversity, and centuries of trade, it's no surprise the Asian nation features a dizzying array of tasty foods.

For a delicious foray into the flavorful world of Indonesian cuisine, seek out rawon, a dish born out of East Java. A beef soup made with a bouquet of aromatics, its star ingredient is a nut called kuelak. Such an ingredient lends the dish a dark, nearly pitch-black color, and the taste is just as impressive as the color: slightly bitter, acidic, earthy, and full of spice. When matched with the tender, slow-cooked morsels of beef, the dish brims decadent bites. Plus, to break up the soup's rich flavor, rawon's accompanied by side snacks like salted duck eggs, crackers, and bean sprouts.

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Background Of Rawon

The rich soup hails from Surabaya, a large city in eastern Java, Indonesia. As a prominent trading hub for centuries, it's no surprise the dish incorporates an aromatic array of spices. Rawon's preparation has long been interlinked with the region, first noted in a religious inscription from the 10th century. Nowadays, it's a staple across Java, found ubiquitously at street stalls throughout the island. And its popularity has spread abroad, too -- it's enjoyed in Bali, Singapore, and Malaysia.

Alongside keluak, the soup is defined by its beef shank broth. Atop such a meat base, the soup is built using frequently utilized Indonesian aromatics like galangal, lemongrass, ginger, turmeric, and shallots, as well as candlenuts, cumin, coriander, tamarind, and a further range of shifting components. However, such a remarkably tasty dish all boils down to the unique nut that lends rawon its characteristic flavor. The manner in which aromatics meld with keluak creates such a distinct dish.

Keluak Lends Rawon Its Characteristic Flavor

Keluak -- called by varying names like pangi, puchong, and kluwak -- is a nut that emerges from the Pangium tree. Native to the mangrove swamps of Indonesia, it contains poisonous hydrogen cyanide, which necessitates a complex processing method of washing, fermenting, and boiling to eliminate. Such labor-intensive handling renders it a relatively rarely employed ingredient. However, its flavor is worthwhile -- hence its esteem in Indonesian and Peranakan cooking. The nuts bring a hefty dose of umami, with olive and mushroom-like savoriness, accompanied by wood-like undertones and even a bit of smokiness.

Keluak's flavor delectably melds with rawon's bright aromatics and floral array of spices. The nut's flesh is typically pounded in a mortar and pestle during preparation, which aids in blending its taste into the dish. A pan-top toasting blooms its flavors, and the subsequent simmering further concentrates the taste. The result is a savory, rich liquid full of flavor.

Read the original article on Tasting Table.