Indonesian Beef Soto

Instructions

1. Prepare the spice paste
   In a food processor, blend 8 shallots, 6 cloves of garlic, 4 candlenuts (or macadamia nuts), 2 cm fresh turmeric (or 1 tsp ground turmeric), 2 cm fresh ginger, 2 cm galangal, 1 tbsp coriander seeds, and 1 tsp white pepper until smooth. Add a little water if needed to help blend.
2. Brown the beef
   Heat oil in a large pot over medium-high heat. Add the beef chunks and brown on all sides, about 5-7 minutes. Remove and set aside.
3. Sauté the spice paste
   In the same pot, add the spice paste and cook until fragrant and the oil separates, about 5 minutes. Add lemongrass, kaffir lime leaves, and bay leaves, and stir for another minute.
4. Simmer the soup
   Return the beef to the pot. Pour in the beef broth and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours or until the beef is tender. Skim off any foam that rises to the surface.
5. Add coconut milk
   Once the beef is tender, add the coconut milk. Season with salt to taste. Simmer for 15 more minutes on low heat, but do not let it boil vigorously after adding coconut milk to prevent curdling.
6. Prepare garnishes
   While the soup is simmering, prepare all garnishes. Blanch bean sprouts for 10 seconds in boiling water, then refresh in cold water. Chop celery and spring onions. Slice limes into wedges.
7. Assemble the dish
   Place some steamed rice in each serving bowl. Ladle the hot soup and beef over the rice. Arrange bean sprouts, half a boiled egg, and sprinkle with fried shallots, celery, and spring onions on top.
8. Serve
   Serve hot with lime wedges and sambal on the side. Each person can customize their bowl by squeezing lime juice and adding sambal according to their taste preferences.