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Preparing the Ground Seasoning

  • Shallots 300 g
  • Garlic 105.26 g
  • Red Chilli 200 g
  • Ginger 62.5 g
  • Galangal 50 g
  • Coriander 5 g
  • Turmeric 20 g
  • Kunci 10 g
  • Lime Leaves 10 pc
  • Lemongrass Stalks 5 pc

Making the Broth

  • Beef Knuckle 1 kg
  • Beef Knuckle Bone 2 kg
  • Water 500 ml

Serving

  • Sambal
  • Fried shallots
  • Rice cake
  • Emping
  1. Preparing the Ground Seasoning

    • Grind all ingredients (except ginger, galangal, lemongrass and lime leaves) until smooth.
    • Sauté all ingredients until fragrant.
  2. Making the Broth

    • Boil the beef knuckle and bones in the rice water until half-cooked.
    • Add the stir-fried seasoning to the broth.
    • Simmer over a low heat until it the knuckle is done and sinks.
  3. Serving

    • Plate alongside sambal, fried shallots, rice cakes and emping.
    • Serve
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