Blend
shallot, garlic, ginger, candlenut, turmeric, red chili and black nuts (kluwek)
until smooth.
Heat pan and
put all blended ingredients and saute until cooked and smell good.
Add beef rump
cubes and water to make the stock.
Put kaffir
lime leafs, salam, galangal, lemon grass and boil until beef is tender.
Season with
coriander powder, cumin, salt and sugar according to taste.
Notes : This
original recipe is from Surabaya, Indonesia. It is served as a main
course or soup in Indonesia together with salty egg and small beans
sprout and krupuk udang.