Rawon is Indonesian dish like as stew, fry black – with a typical spice mixture containing Kluwek. Sundanese people in the area call it "picung" or "pucung" (as well as some in Central Java) and in Toraja it's called "pamarrasan". Rawon's typical dark color comes from kluwek, so overseas it's known as BLACK SOUP. Kluwek, besides giving a black color, it also gives rawon a savory sauce and condenses the flavor. In order to keep kluwek from becoming bitter : after being removed from the shell, the contents of kluwek should be soaked for several hours with hot water and then rinsed with cool water (not water from refrigerator).

In East Java you can often find rawon sellers, especially Pasuruan rawon is widely known. In the town of Ngawi, rawon is a common meal there and is often served during the event recitals or other salvation. If passing Madiun-Ngawi area and its surroundings, many restaurant menu boards that offer this soupy dish. Although known as a typical cuisine of East Java, rawon known also by the people of Central Java east (Surakarta – not surprising because Surakarta is near Ngawi).

Meat for rawon generally is beef cut into small pieces. Seasoning the soup is very typical of Indonesia, rich in spices. Blended seasonings and saute until fragrant, then put in the broth stew meat together with meat. Rawon is served while hot with rice, along with : short bean sprouts, scallions, shrimp crackers, fried beef (empal) or salted egg and super spicy sauce. Because sauces are spicy, can you make sweat profusely and lips feel "bloated" ;-p

For those not familiar with this cuisine, maybe you're not in the mood to eat when you see it. Chunks of meat in gravy that is black, with a sprinkling of bean sprouts and chives on top??? But... do not imagine that weird first, as the proverb "Do not Judge The Book by It's Cover" because the appearance and taste very different. It was a tasty, rich spices, and fresh because it contains no milk. Hmm, delectable!!!