Rawon Setan: Devil's Spicy Black Beef Soup
Extremely spicy black beef soup — so hot it's called devil's soup.
📑 In This Guide
💡 Did You Know?
This authentic recipe has been passed down through generations, preserving the rich flavors of Indonesian cuisine.
🛒 Ingredients
- 1 kg beef, cubed
- 2 liters water
- 8 kluwek nuts
- 20 red bird's eye chilies
- 10 shallots
- 6 garlic cloves
- 3 cm ginger
- 3 lemongrass stalks
- Salt to taste
- Salted eggs, bean sprouts for serving
👨🍳 Instructions
- Boil beef until tender. Reserve broth.
- Extract kluwek flesh and grind to a paste.
- Grind chilies, shallots, garlic, and ginger.
- Sauté spice paste with kluwek and lemongrass.
- Add to broth and simmer for 30 minutes.
- Season and serve with salted eggs and bean sprouts.
❓Frequently Asked Questions
What is Rawon Setan: Devil's Spicy Black Beef Soup?
Extremely spicy black beef soup — so hot it's called devil's soup.
Where does Rawon Setan: Devil's Spicy Black Beef Soup come from?
Rawon Setan: Devil's Spicy Black Beef Soup originates from Indonesia. It is a beloved traditional dish that has been passed down through generations of Indonesian cooks.
Is Rawon Setan: Devil's Spicy Black Beef Soup difficult to make?
Rawon Setan: Devil's Spicy Black Beef Soup requires moderate cooking skills. While the steps are clear, some techniques need practice.
How can I adjust the spiciness of Rawon Setan: Devil's Spicy Black Beef Soup?
The spiciness can be easily adjusted by modifying the amount of chili peppers. For milder versions, reduce or omit the bird's eye chilies (cabe rawit).
How do I store leftover Rawon Setan: Devil's Spicy Black Beef Soup?
Store leftover Rawon Setan: Devil's Spicy Black Beef Soup in an airtight container in the refrigerator for up to 4-5 days. The flavors actually improve overnight as the spices continue to meld.
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Recipe researched by the NusantaraEats Editorial Team
This recipe has been carefully researched, tested, and documented to preserve authentic Indonesian culinary traditions. Sources include traditional cookbooks, regional culinary experts, and cultural heritage references from Indonesia.