beef broth:
300 g beef (choose any tender cut like sirloin/tenderloin, diced)
100 g beef lung and tendon (diced)
2 lemongrass stalks (crushed)
5 bay leaves
1 scallion (sliced)
3 cm ginger (crushed)
4 cm galangal (crushed)
1 tbsp of salt or more
1 tbsp sugar
500 ml almond milk (to replace coconut milk)
1500 ml water
2 tbsp rice flour / rice starch (to thicken the broth)
spice paste:
7 cloves garlic
6 candlenuts (fried)
1 tbsp coriander powder
1 tsp white/black pepper
½ tsp cumin powder
2 tbsp + 5 tbsp vegetable oil
garnishing:
5 tbsp of cooking oil (to sauté)
2 tbsp fried shallots
2 tbsp chopped scallion
2 lime (cut into pieces)
4 tbsp sambal tauco, or any kind of sambal
buras, ketupat or rice cake
Garnish the beef soup with sprinkle of chopped scallions and fried shallots. Serve while it's still hot along with Buras (Indonesian rice cake), Ketupat (Malaysian rice cake) or regular steamed white rice