Rawon Spice Paste
A dark, earthy Indonesian spice paste built on smoky kluwek nuts.
Dietary
Pescatarian, Keto, Wheat free, Dairy free, Halal
Allergens
Shellfish, Tree nuts
This bumbu is the backbone of East Java's black beef soup, rawon, blending toasted aromatics with kluwek for a deep, almost cocoa-like color and flavor. Grinding the spices into a smooth paste before frying releases their fragrance and mellows any bitterness from the kluwek. Use it as the base for simmering beef into a rich, dark broth.
Ingredients
- 8 kluwek nuts (black candlenuts), seeds scooped out
- 6 cloves garlic, peeled
- 8 shallots, peeled
- 4 candlenuts (kemiri), or macadamia nuts
- 1 tablespoon coriander seeds
- 1 teaspoon black peppercorns
- 1 teaspoon shrimp paste (terasi)
- 2 inches fresh turmeric, peeled
- 2 inches fresh ginger, peeled
- 2 inches galangal, peeled and sliced
- 3 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 cup water, as needed for blending
Method
-
Soak the kluwek seeds in warm water for 10 minutes, then scoop out the black flesh into a bowl, discarding the shells.
-
In a dry skillet over medium heat, toast the coriander seeds and black peppercorns until fragrant, about 2 minutes, then remove from heat.
-
In a blender or food processor, combine the kluwek flesh, garlic, shallots, candlenuts, toasted coriander and peppercorns, shrimp paste, turmeric, ginger, and galangal.
-
Add 1/4 cup water and blend, scraping down the sides as needed, until a smooth, thick paste forms.
-
Heat the vegetable oil in a 9-inch skillet over medium heat until shimmering.
-
Add the spice paste to the skillet and fry, stirring frequently to prevent sticking, until the paste darkens, thickens, and the oil separates and glistens on the surface, 8 to 10 minutes.
-
Stir in the salt, then remove the paste from the heat and let cool completely before transferring to a jar.
-
Store the cooled paste in an airtight container in the refrigerator for up to 1 week, or freeze in portions for up to 3 months.
Related recipes
Rate this recipe
Rawon Spice Paste
This bumbu is the backbone of East Java's black beef soup, rawon, blending toasted aromatics with kluwek for a deep, almost cocoa-like color and flavor. Grinding the spices into a smooth paste before frying releases their fragrance and mellows any bitterness from the kluwek. Use it as the base for simmering beef into a rich, dark broth.
30 min 16 oz 95 cal
Ingredients
- 8 kluwek nuts (black candlenuts), seeds scooped out
- 6 cloves garlic, peeled
- 8 shallots, peeled
- 4 candlenuts (kemiri), or macadamia nuts
- 1 tablespoon coriander seeds
- 1 teaspoon black peppercorns
- 1 teaspoon shrimp paste (terasi)
- 2 inches fresh turmeric, peeled
- 2 inches fresh ginger, peeled
- 2 inches galangal, peeled and sliced
- 3 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 cup water, as needed for blending
Method
- 1
Soak the kluwek seeds in warm water for 10 minutes, then scoop out the black flesh into a bowl, discarding the shells.
- 2
In a dry skillet over medium heat, toast the coriander seeds and black peppercorns until fragrant, about 2 minutes, then remove from heat.
- 3
In a blender or food processor, combine the kluwek flesh, garlic, shallots, candlenuts, toasted coriander and peppercorns, shrimp paste, turmeric, ginger, and galangal.
- 4
Add 1/4 cup water and blend, scraping down the sides as needed, until a smooth, thick paste forms.
- 5
Heat the vegetable oil in a 9-inch skillet over medium heat until shimmering.
- 6
Add the spice paste to the skillet and fry, stirring frequently to prevent sticking, until the paste darkens, thickens, and the oil separates and glistens on the surface, 8 to 10 minutes.
- 7
Stir in the salt, then remove the paste from the heat and let cool completely before transferring to a jar.
- 8
Store the cooled paste in an airtight container in the refrigerator for up to 1 week, or freeze in portions for up to 3 months.