Talking about typical Indonesian food doesn't fill you up. Almost every region in Indonesia has delicious and tempting food to taste. In addition, the processing and spices used also determine where the exceptional food comes from. This deliciousness and authenticity make Indonesian specialties attract the attention of many foreign tourists.

Even recently, several typical Indonesian foods have gone global. After CNN included fried rice and rendang in their list of "The Most Delicious Foods in the World", rawon now takes the top rank as the "10 Best Rated Soups in the World 2023," and laksa finds its place in the Taste Atlas version of the "50 Best Soups in the World 2023".

This typical Indonesian soup dish has beat other delicious soups, such as Ramen from Japan and Tom Kha Gai from Thailand. So, what is the deliciousness of this world-famous Indonesian soup?

Rawon, East Java Specialty

It is said that rawon has existed since the time of Majapahit Kingdom. This is proven by a script mentioning this food in the Taji Inscription (901 AD) in Ponorogo, East Java. In the inscription, rawon is written with the name "rarawwan". This inscription makes many people believe that rawon originated from Ponorogo before finally spreading to all corners of East Java.

The notes in "Serat Wulangan Olah-olah Warna-warni" (1926) show that rawon was a dish for kings. Rawon was made from buffalo meat in the past, but now beef is more common and easier to find. The rawon meat becomes very tender and perfectly absorbs the broth because it simmers with a special mixture of spices.

One of the keys to the deliciousness and uniqueness of rawon is the use of "keluak" in this most delicious soup in the world. "Keluak" gives the dark black color that is characteristic of rawon. If you don't use "keluak", you could say rawon is just an ordinary soup. Because of its dark black color, many foreign tourists call rawon a black soup. The keluak is poisonous if it is not processed correctly. So, you shouldn't eat it raw.

One plate of rawon consists of beef, bean sprouts, a sprinkling of fried onions, shrimp crackers, salted egg, and dark black soup sauce. The soup is rich in spices and tender meat, plus the savory salted egg and freshness of the bean sprouts, making a delicious combination in one bite of East Javanese rawon.

Photo: The deliciousness of the world-famous laksa Tangerang (Shutterstock/Hanifah Kurniati)

Tangerang Laksa

"Laksa," another soup often found in several regions of Indonesia, is included in the Taste Atlas list of the most delicious soups in the world. In Indonesia, several regions have typical laksa dishes, namely Betawi laksa, Bogor laksa, and the most famous, Tangerang laksa.

According to indonesia.go.id, Tangerang laksa has been around for hundreds of years. This typical Tangerang food results from acculturation to Chinese culture in Tangerang. The name "laksa" comes from Sanskrit, meaning: a lot, which refers to making laksa with many herbs and spices.

Uniquely, in Tangerang, there are two types of laksa that Sobat Parekraf can try: Laksa Nyonya and Laksa Nyai. These two types of laksa characterize who makes them. The Chinese Peranakan of Tangerang makes Laksa Nyonya, while local residents produce Laksa Nyai.

Tangerang laksa is made of white rice flour noodles drizzled with a thick yellow sauce made from coconut milk and selected spices. A plate of Tangerang laksa is complete with additional side dishes in the form of chicken opor, boiled egg, a sprinkling of green beans, and a sprinkling of roasted coconut, which makes the laksa taste even more delicious on the tongue.

Apart from rawon and laksa, several typical Indonesian soups have been included in the list of "Most Delicious Soups in the World", such as soto, gulai cincang, and mi kocok. So, what's your favorite soup, Sob?