|600 g||beef (diced)|
|1 tbsp||white pepper|
|1 tbsp||ground coriander|
|½ tsp||ground cumin|
|2 tsp||ground nutmeg|
|2 tsp||ground cinnamon|
|800 ml||coconut milk|
|6 tbsp||fried onions|
|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 all the fried ingredients to the boiling broth. Cover and simmer for approx. 5 – 7 min.
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.
It’s done! Put soup in a bowl, give it a good garnish with eggs, lime, tomatoes, spring onions, and fried onions, and enjoy! (Best served with rice!)