400 grams Beef
2 liters Water
2 tbs. Vegetable oil
10 Kaffir lime leaves
2 stalks Lemon grass cut into 10 cm and chrushed
3 Salam leaves
2 cm Ginger crushed
2 cm Galangal crushed
50 grams Dried fermented soybean optional (tempe semangit)
2 pcs Leeks cut into 3 cm length
4 cloves Garlic sliced finely and fried
200 grams Bean sprouts
4 cloves Garlic
2 tsp. Coriander
1/2 tsp. Pepper
2 stalks Celery chopped
1 pcs Lime quartered
2 tbs. Fried onion
Boil the meat until tender. About 1500 ml will remain. Remove, cut the meat into of 2 X 2 X 1/2 chunks. Return the meat chunks to the broth.
Heat oil and saute blended spices, lemon grass, kaffir lime leaves, salam leaves, ginger and galangal until fragrant.
Add fermented soy bean and leak leaves bring to boil. Add fried garlic. Cook until the flavors mingle.
Arrange sprouts in a serving bowl, top with broth. Serve warm with celery, lime and fried onion.