Mdm Aishah's Nasi Rawon - a hearty beef soup from across the Archipelago
from East Java to Singapore
our recent feature on a neighbourhood Malay hawker stall in eastern Singapore offered a rewarding opportunity to uncover the stories, traditions, and culinary heritage behind one of the community’s most beloved food establishments.
instantly recognisable for her warm smile and welcoming personality, Mdm Aishah is the owner of Dapur Aishah in Bedok, where she serves a wide selection of Singaporean-Malay favourites, including Nasi Lemak, Rendang, Mee Rebus, Mee Soto, and her signature Nasi Rawon.
having migrated from Madiun, East Java, to Singapore in the 1990s, Mdm Aishah shared her inspiring journey from working as a hawker assistant to eventually establishing her own business, driven by her unwavering passion for cooking and sharing her own heritage through food.
in a generous gesture, she also offered to teach us her recipe for Rawon, a celebrated beef soup originating from her hometown. the dish is distinguished by its use of buah keluak, a fermented black nut that lends Rawon its characteristic dark colour and rich, earthy flavour. Mdm Aishah explained, however, that her version reflects the Singaporean-Malay adaptation of the dish and differs from the traditional preparation found in East Java.
one notable distinction is the addition of curry powder, which introduces greater depth and complexity to the spice profile. tn contrast, the original Javanese recipe typically relies on a simpler blend of coriander and cumin.
the accompaniments also reflect local adaptations. In East Java, Rawon is traditionally served with sambal, salted egg, and mung bean sprouts. By comparison, the Singaporean-style Nasi Rawon is accompanied by a more generous spread that includes cuttlefish sambal, bergedil, serunding (coconut floss), fried tempeh, and crispy fried cow lung (paru), creating a heartier and distinctly local interpretation of this cherished classic.
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