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Preparing the Ground Seasoning

  • Shallots 300.0 g
  • Garlic 105.26 g
  • Red Chilli 200.0 g
  • Ginger 62.5 g
  • Galangal 50.0 g
  • Coriander 5.0 g
  • Turmeric 20.0 g
  • Kunci 10.0 g
  • Knorr Chicken Powder 1kg 5.0 g
  • Lime Leaves 10.0 pc
  • Lemongrass Stalks 5.0 pc

Making the Broth

  • Beef Knuckle 1.0 kg
  • Beef Knuckle Bone 2.0 kg
  • Water 500.0 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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