Rawon

Cut the beef into large chunks, cover with 2 L of water, bring to a boil, and skim off the foam. Simmer over low heat for 60–75 minutes, until the meat is almost tender.

Remove the meat and strain the broth. Scoop the black flesh out of the kluwak nuts; if it tastes bitter or has a sharp smell, rinse it with warm water.

Blend the shallots, garlic, ginger, turmeric, galangal, kluwak flesh, candlenuts, coriander, cumin, tamarind, and shrimp paste into a thick spice paste.

Heat the vegetable oil in a pot. Fry the spice paste over medium heat for 8–10 minutes, stirring, until it darkens and becomes fragrant. Add the lightly crushed lemongrass stalks and kaffir lime leaves and cook for another 2 minutes.

Return the beef to the pot, pour in the strained broth, and add the palm sugar, salt, and black pepper. Bring to a boil, cover, and simmer over low heat for another 30–40 minutes, until the meat is completely tender and the broth has turned black.

Add the chopped scallions, taste, and adjust the salt and pepper if needed. Separately, cook white rice, and blanch the bean sprouts in boiling water for 30 seconds, then drain.

Serve the rawon hot with rice, bean sprouts, fried shallots, and lime wedges.