1-First Step: Make the spice paste Start by blending 8 shallots, 4 garlic cloves, 2 red chillies, 3 cm peeled turmeric, 3 cm peeled ginger, 3 cm peeled galangal, 1 tsp coriander seeds, 0.5 tsp ground cumin, and 1 tsp salt into a smooth paste. If your blender needs help, add a small splash of the measured water just to get it moving, but keep the paste thick and fragrant. A smooth paste gives the sauce its rich color and even flavor.

2-Second Step: Simmer the beef until tender Place the 600g beef cubes in a pot with the spice paste, 2 Indonesian bay leaves, 2 kaffir lime leaves, 2 bruised lemongrass stalks, and 1 litre water. Bring it to a boil, then lower the heat and simmer gently for about 1.5 hours. Keep the heat low enough that the beef cooks slowly and stays juicy. This is one of the best ways to make sure the meat becomes tender without falling apart. Gentle simmering matters. It helps the beef stay moist and gives the broth time to absorb the spices.

3-Third Step: Reserve the stock and prepare the skewers When the beef is tender, lift it out and reserve the cooking stock. The stock carries a lot of flavor, so do not throw it away. Thread the beef cubes onto skewers, placing the pieces snugly but not too tightly. This makes them easier to grill and easier to serve with the sauce later.

4-Fourth Step: Make the gravy Heat 1 tbsp cooking oil in a pan and sauté any remaining spice paste from the pot. Cook it until fragrant, then add 750ml beef stock. Stir the mixture well while it simmers. Next, whisk in the 100g rice flour or the 70g rice flour and 30g tapioca flour mixture little by little. Stir constantly so the sauce stays smooth and does not form lumps. The gravy should thicken into a silky, pourable sauce with a rich golden color.

5-Fifth Step: Grill the skewers Heat a grill, grill pan, or charcoal grill until hot. Grill the skewers for 2 to 3 minutes per side, just long enough to char the outside without overcooking the beef. Because the meat has already been simmered, the grilling stage is mainly for smoky flavor and color. If you are cooking for a family with different spice preferences, this is the point where you can serve some skewers plain and add more sauce later to individual plates.

6-Final Step: Serve with lontong and garnish Arrange the sliced lontong rice cakes on plates, place the grilled beef skewers on top or beside them, then ladle the hot sauce over everything. Finish with fried shallots for crunch and aroma. Serve right away while the sauce is steaming and the skewers are hot. The final plate should look rich, colorful, and filling.