Dream - Discussing Indonesian cuisine will never end if dissected one by one. But everyone agrees that all Indonesian food has a delicious taste that will make the stomach always feel hungry. The combination of spices is a characteristic to recognize the origin of the food. The deliciousness and authenticity are also felt by foreign tourists.

The recognition is not just a figment of the imagination because several typical Indonesian foods are already famous worldwide. After Nasi Goreng and Rendang made it into the "World's Tastiest Foods" list by CNN, now it's the turn of two Indonesian soup dishes to receive recognition from the international community. The dish called rawon ranks first as the "10 Best Rated Soups in the World 2023". Followed by Laksa, which made it into the "50 Best Soups in the World 2023" list according to Taste Atlas.

The following 'Bahasa' text translated to 'English' while preserving any html tags: "This Indonesian specialty soup surpasses other delicious soups in the world, such as Ramen from Japan and Tom Kha Gai from Thailand. So, what makes this internationally renowned Indonesian cuisine so delicious?"

Based on the notes in the Serat Wulangan Olah-olah Warna-warni (1926), rawon became a dish for kings. Originally, rawon used buffalo meat, but now it is replaced with more common and easily found beef. Cooked with a slow method and a mixture of typical spices, it makes the rawon meat very tender and the broth perfectly absorbed.

Because of its very dark color, many foreign tourists call rawon black soup. However, Dream friends must know that if keluak is not processed properly, it will produce toxins that can be harmful to the body's health. Therefore, keluak should not be consumed raw.

Rawon lovers must already know that one serving of rawon consists of pieces of beef, bean sprouts, sprinkles of fried onions, shrimp crackers, salted eggs, and thick black broth. Strong with spices aroma and tender meat texture, making rawon even more savory, especially with the addition of salted eggs and the freshness of bean sprouts that maximize the distinctive taste of East Javanese rawon.