1-First Step: Make the spice paste Start by blending 8 shallots, 4 garlic cloves, 2 red chillies, 3 cm turmeric, 3 cm ginger, 3 cm galangal, 1 teaspoon coriander seeds, 0.5 teaspoon ground cumin, and 1 teaspoon salt into a smooth paste. Add a splash of water if needed to help the blender move the ingredients. You want a paste that looks soft and even, with no large chunks left behind.

2-Second Step: Simmer the beef until tender Place 600 grams beef shank or brisket cubes into a pot with the spice paste, 2 Indonesian bay leaves, 2 kaffir lime leaves, 2 bruised lemongrass stalks, and 1 liter water. Bring everything to a boil, then lower the heat to a gentle simmer. Let it cook for about 1 hour and 30 minutes, or until the beef is tender enough to pierce easily with a fork. Keep the heat low and steady. A slow simmer helps the beef stay juicy instead of turning dry or stringy. If foam rises to the top, skim it off so the broth stays clean and flavorful. When the beef is done, lift it out and set it aside. Reserve 750 milliliters of the beef stock for the sauce.

3-Third Step: Prepare the skewers Once the beef is cool enough to handle, thread the cubes onto skewers. Do not pack the meat too tightly because that can make grilling uneven. Leave a little space between pieces so the heat can kiss every side and create those nice charred edges.

4-Fourth Step: Build the sauce Heat 1 tablespoon cooking oil in a saucepan. Add any remaining spice paste if you have some left from the blender, then sauté briefly until fragrant. Pour in 750 milliliters reserved beef stock and stir well. Bring the mixture to a gentle simmer so the flavors can come together. Next, dissolve 100 grams rice flour in a little water. If you want a slightly bouncy texture, use 70 grams rice flour and 30 grams tapioca flour instead. Whisk this slurry into the simmering sauce slowly while stirring constantly. The sauce should thicken into a smooth, glossy gravy. If it seems too thick, add a splash more stock or water. If it seems too thin, let it cook a little longer.

5-Fifth Step: Grill the skewers Heat a grill pan, outdoor grill, or broiler until hot. Grill the beef skewers for 2 to 3 minutes per side, just until the edges are lightly charred. You are not cooking the beef from raw here, so the goal is flavor and color, not long cooking. Quick grilling keeps the meat juicy and gives the dish that smoky street-food feel. If you are using a stovetop grill pan, brush it lightly with oil to keep the meat from sticking. Turn the skewers carefully so each side gets a little color without drying out.

6-Final Step: Serve with lontong and fried shallots To serve, place 3 to 4 skewers on each plate with sliced lontong beside them. Ladle the hot sauce over the beef and rice cakes, then finish with a generous spoonful of fried shallots. The contrast of soft rice cakes, saucy beef, and crispy shallots makes each bite feel complete.