Ingredients:
 | 4 kemiri nuts |
| 3 shallots, sliced |
| 2 garlic cloves, sliced |
| 1 tsp. salt, or to taste |
| ¼ tsp. white pepper |
| ¼ tsp. turmeric |
| a ½-inch piece of fresh ginger,
sliced |
| 6 cups of water |
| 1 lb. boneless beef chuck |
| 2 stalks of lemongrass |
| lime slices |
| 2 Tbs. raw rice, soaked in ¼ cup
water for 10 minutes |
| 2 hard-boiled eggs, peeled and
sliced |
|
Instructions:
| In a food processor, chop fine the
nuts, then blend them with the shallots, garlic, salt, pepper, turmeric, and ginger to
form a paste. |
| In a large pot, combine the paste
with the water, beef, lemongrass, and 1 lemon slice and bring mixture to a boil over
moderate heat. |
| In the food processor, blend rice
mixture to coarse consistency and add this to the beef mixture. Cook the soup covered,
over low heat for 1½-2 hours, or until the beef is tender. Adjust the seasoning. |
| Serve the soup hot, garnished with
egg and lemon slices |
Makes 6-8 servings. |
