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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cut beef into chunky pieces.
Toast the spices (cinnamon, nutmeg, cardamom, cloves, star anise, coriander seeds, cumin) until fragrant.
Blend the shallots, garlic, toasted candlenuts, toasted coriander seeds, toasted cumin, and ginger into a smooth spice paste.
Saute the spice paste with the aromatics (galangal, lemongrass, lime leaves, bay leaves, cinnamon stick, nutmeg, cardamom, cloves, star anise) until fragrant.
Add water, beef, salt, and the spice paste to a pot. Cook in a pressure cooker for 25 minutes until the beef is tender.
Add fresh milk, coconut cream, salt, mushroom bouillon, and white pepper. Cook for a few more minutes until it simmers.
Prepare the toppings: fried potatoes, tomato, green onion, and lime.
Serve the beef and creamy broth in a bowl, topped with fried potato, tomato, green onion, and a squeeze of lime.
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Best enjoyed hot with steamed rice on the side.
A pressure cooker helps tenderize the beef quickly.
Can I use a regular pot instead of a pressure cooker?
Yes, but it will take longer for the beef to become tender.
What can I substitute for candlenuts?
You can use macadamia nuts as a substitute for candlenuts.
Is there a non-dairy alternative for the creamy broth?
You can use almond milk instead of fresh milk for a non-dairy option.
Can I make this soup spicier?
Yes, you can add sliced chili peppers to increase the spice level.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
From my mom’s warung to your kitchen Keeping Indonesian recipes alive
