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1
Soak and Prepare the Keluak
20 Mins
Boiling water, 100°C (212°F)
Crack the keluak nuts with the back of a heavy knife and scoop out the black flesh. Boil the flesh in water for 10 minutes, drain, then soak it in fresh hot water for 10 minutes more. Drain and set aside.
If a nut smells sharp or chemical, throw it away — good keluak smells nutty and earthy.
Done when: The flesh is soft, black and smells nutty, not sharp.
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2
Fry the Spice Paste
10 Mins
Medium heat, about 175°C (350°F)
Blend the keluak flesh, shallots, garlic, candlenuts, turmeric, ginger, chillies, galangal and toasted shrimp paste with a splash of water into a thick paste. Heat the oil in a large pot and fry the paste for about 8 minutes, stirring, until it darkens and the oil separates at the edges.
Fry the paste until it truly darkens — a pale paste makes a pale, flat broth.
Done when: The paste is dark, fragrant and glossy with oil at the edges.
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3
Simmer the Beef
90 Mins
Gentle simmer, about 95°C (203°F)
Add the beef chunks and the water to the pot with the lemongrass knot. Bring to a boil, skim off any foam, then lower the heat to a gentle simmer and cook, partly covered, for about 90 minutes until the beef is very tender. Keep the broth at a gentle simmer and check the beef is cooked through to at least 71°C (160°F).
Skim the foam in the first 10 minutes — it keeps the broth clear and clean-tasting.
Done when: The beef yields easily to a fork and the broth is deep black.
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4
Season and Finish the Broth
10 Mins
Simmer, about 95°C (203°F)
Stir in the tamarind paste, palm sugar and salt. Taste and adjust: a little more tamarind if it is too rich, a pinch more salt if it is flat. Remove the lemongrass knot and discard it.
Season at the end — the broth reduces as it simmers and salt added early can overshoot.
Done when: The broth tastes deep, nutty and savoury, with a gentle sour lift.
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5
Serve with Rice and Sprouts
5 Mins
Serving hot, about 70°C (158°F)
Ladle the hot soup into bowls, making sure each bowl gets beef and plenty of broth. Top with bean sprouts, spring onions and fried shallots, and serve with steamed rice and sambal on the side.
Serve the sprouts raw on top — they wilt just enough in the hot broth and stay crisp.
Done when: The soup is steaming hot, the beef is tender, and the sprouts are still crisp.
auto_awesome Finishing Touches & Plating
Serve the rawon steaming hot with rice, sprouts and sambal — the black broth, the tender beef and the fresh crunch are the whole point of the dish.
Indonesia
35m
