Rawon Solo
Solo version of rawon, sweeter and less spiced than Surabaya
The recipe
Rawon Solo is the Solo (Surakarta) version of East Java's rawon — but where Surabaya's rawon is heavy on the kluwek and has a slightly bitter edge, Solo's version is sweeter, less spiced, and more aromatic. The defining feature: a generous use of shallots, garlic, and a small amount of palm sugar for sweetness. Solo is the royal city of Java, and Rawon Solo is considered the more refined version — what the Javanese court ate. The dish is typically served with rice, bean sprouts, salted egg, sambal, and krupuk. The color is dark mahogany (less black than Surabaya's version).
Ingredients
Method
💡 Tips from the kitchen
- ·Use less kluwek than Surabaya rawon for a more refined, less bitter flavor.
- ·The palm sugar is non-negotiable — it's the difference between Solo and Surabaya rawon.
- ·Use beef tendon for the right texture. It should be fall-apart tender.
The story
Did you know?
🇮🇩 Indonesia has 17,000+ islands — only 6,000 are inhabited.
Cook it yourself
Rawon Solo is one of Indonesia's heritage dishes. Want to try the recipe at home?
See the recipe →
