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Cecilia Gondokusumo ha publicado una actualización
Just want to post what I made in between the plating course I attend. Haven’t got different plates or bowls yet, unfortunately. Anyway, I made a modified Rawon Soup. Rawon is an Indonesian beef soup. Originating from the Javanese cuisine of East Java, rawon utilizes the black kluwek nut as the main seasoning, which gives a dark color and nutty flavor to the soup; thus rawon is often described as “black beef soup”. Normally they serve it with bean sprouts and salted egg with rice on the side. But I modified it because I had some veggies and noodles left. It’s healthier this way, too!
In picture: Rawon Soup with egg noodles, fried potatoes, carrots and egg. Some kerupuk (crackers) to add some crunchiness
Lana Mihajlović, Mercedes Delgado de Miguel y2 más2 Comentarios-
Level:
Scoolinary Team
Hi Cecilia!
Thank you for sharing your modified Rawon it’s a dish full of history, and you can really feel the love you put into it!
I love how you made the most of what you had on hand — that kind of resourcefulness is such a valuable skill in any kitchen! The plating looks clean, with good separation between the ingredients, and the variety of colors brings the whole dish to life.
Even though you mentioned not having different plates, the one you chose has a nice depth and edges that help contain the broth without taking away from the presentation. That said, you might try a closer or side angle next time to better highlight the texture of the dark broth.
Have you thought about adding a crunchy element directly into the dish beyond the kerupuk? Or maybe a fresh herb to bring some aroma and height?
You’re at a great stage to keep exploring ,your creativity is already flowing, and that’s what matters most!💫
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Level:
Scoolinary Team
Hi there, Cecilia! Thanks for sharing this with us! 🙌
Your modified Rawon Soup looks bold and full of personality — that contrast between the deep broth, vibrant carrots, and crisp kerupuk totally catches the eye. The magenta placemat adds a beautiful color pop and makes the dish feel warm and intentional.
What’s the one element in plating that you feel still challenges you most? Balancing shape, texture, color… or maybe space on the plate?
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