600 g | beef (diced) |
2 l | water |
4 cloves | garlic |
5 | shallots |
1 tbsp | ginger |
1 tbsp | galangal |
1 tbsp | white pepper |
1 tbsp | ground coriander |
½ tsp | ground cumin |
4 | candlenuts |
2 tsp | ground nutmeg |
2 tsp | ground cinnamon |
5 | bay leaves |
2 | potatoes (large) |
800 ml | coconut milk |
3 | eggs |
2 | limes |
2 | tomatoes |
4 | spring onions |
30 g | parsley |
6 tbsp | fried onions |
salt | |
oil for frying | |
rice for serving |
Boil water for the beef soup.
Blend chopped garlic, shallots, ginger, galangal, pepper, coriander, cumin, and candlenuts. I did it the traditional way, using a mortar and pestle. But it’s alright to just use a blender.
Sauté all of the blended ingredients and add nutmeg, cinnamon, bay leaves, and diced beef. Fry for approx. 10 min. until browned and aromatic. Meanwhile dice potatoes and put in the beef soup water.
Add the coconut milk and give it a good stir. Simmer for 10 – 15 min. Add salt to taste. Don’t be put off—it doesn’t look very attractive!
In the meantime, hard-boil the eggs in a separate pot (approx. 10 min.). Cut limes, tomatoes, spring onions, and parsley.