1-First Step: Blend the spice paste Start by blending 8 shallots, 4 garlic cloves, 2 red chillies, 3 centimeters turmeric, 3 centimeters ginger, 3 centimeters galangal, 1 teaspoon coriander seeds, 1/2 teaspoon ground cumin, and 1 teaspoon salt into a smooth paste. Add a little water if the blade needs help moving. The paste should be thick but smooth, with a deep yellow-orange color and a strong, fragrant aroma.

2-Second Step: Simmer the beef until tender Place 600 grams beef cubes in a pot with the spice paste, 2 Indonesian bay leaves, 2 kaffir lime leaves, 2 lemongrass stalks, and 1 liter water. Bring it to a boil, then lower the heat and simmer gently for about 1.5 hours. The beef should become tender and easy to thread onto skewers. Keep the heat low enough that the broth barely bubbles. Gentle simmering gives you juicy meat instead of chewy pieces. When the beef is done, set it aside and reserve the stock. That stock becomes the heart of the sauce later.

3-Third Step: Prepare the skewers and sauce base Thread the beef cubes onto skewers that have been soaked in water for 30 minutes. This small step helps stop burning when the meat hits the grill. While the skewers wait, heat 1 tablespoon cooking oil in a saucepan and sauté any remaining spice paste until fragrant. Next, pour in the reserved beef stock while stirring. This keeps the sauce flavorful and lets the toasted spice paste melt into the liquid. The aroma should be warm, earthy, and a little smoky, like a street stall cooking at full speed.

4-Fourth Step: Thicken the sauce Dissolve 100 grams rice flour in water, or use 70 grams rice flour and 30 grams tapioca flour if you want a slightly bouncier texture. Whisk the mixture into the simmering sauce slowly. Keep stirring the whole time so the sauce stays smooth and does not form lumps. The sauce should turn glossy and thick enough to coat the back of a spoon. If it feels too dense, add a splash more stock or water. If it feels too thin, let it simmer a little longer while stirring often.

5-Final Step: Grill and serve Grill the beef skewers over medium heat for 2 to 3 minutes per side until lightly charred. You are not trying to cook the meat again, only to add color and a smoky edge. Serve 3 to 4 skewers with sliced lontong rice cakes, spoon the sauce over the top, and finish with fried shallots.