1-First Step: Blend the spice paste (bumbu). Combine 8 shallots, 4 garlic cloves, 2 red chillies, 3 cm peeled turmeric, 3 cm peeled ginger, 3 cm peeled galangal, 1 teaspoon coriander seeds, ½ teaspoon ground cumin, and 1 teaspoon salt. Add a little water and blend into a smooth paste.

2-Second Step: Simmer the beef. In a pot, combine the 600 grams beef cubes, the spice paste, 2 bay leaves, 2 kaffir lime leaves, 2 bruised lemongrass stalks, and 1 liter water. Bring to a boil, then simmer for 1.5 hours until tender.

3-Third Step: Reserve the stock. Turn off the heat and reserve the beef stock for the sauce. Let the beef cool so threading onto skewers is easier and safer.

4-Fourth Step: Thread the skewers. Thread cooled beef onto soaked skewers loosely. Keep some space between pieces so the meat stays tender and grills evenly.

5-Fifth Step: Make the thick yellow sauce. Sauté any remaining spice paste in 1 tablespoon cooking oil until fragrant. Add 750 ml of the reserved beef stock and stir continuously.

6-Sixth Step: Thicken with rice flour slurry. Dissolve 100 grams rice flour in water, then whisk gradually into the simmering stock until thickened. Stir constantly to prevent lumps.

7-Seventh Step: Grill the skewers briefly. Grill over medium heat for 2-3 minutes per side until charred. Quick grilling is the goal, so you do not dry out the meat.

8-Final Step: Serve and finish. Serve 3-4 skewers with sliced lontong rice cakes, pour sauce over the top, and garnish with fried shallots.