Rawon nguling

Char grill or gas char the galangal, ginger, chilli and turmeric. Leave to cool.

Remove the seeds from the chilli, and roughly chop with the other charred ingredients.

Using a blender or food processor, blend the charred ingredients, together with the rest of the spice paste ingredients until smooth.

Heat a large non-stick wok over medium heat. Add the paste, and stir-fry for a couple of minutes, stirring constantly, until the paste has reduced and darkened in colour slightly.

Add the beef stock and bring to the boil. Adjust seasoning if needed.

To cook the spring onions, add the whole stalks into the boiling soup and cook till wilted and tender.

To serve, dunk the thin slices of beef into the hot stock in batches, and serve immediately in a bowl with a wilted shallot, hot soup, and garnishes of your choice.

NOTES

Keluak is a nut grown in Southeast asia. In its raw state, the nut is poisonous, but is made edible through a process of boiling and fermentation. You can buy fermented keluak (some times called buar keluak) at specialty Asian grocers.