1-First step: make the spice paste Place the shallots, garlic, red chillies, turmeric, ginger, galangal, coriander seeds, cumin, and salt in a blender or food processor. Blend until smooth, adding a small splash of water only if needed. The paste should be thick enough to cook down nicely later.

2-Second step: simmer the beef until tender Put the beef cubes, spice paste, Indonesian bay leaves, kaffir lime leaves, bruised lemongrass, and 1 liter water into a large pot. Bring it to a gentle boil, then lower the heat and simmer for about 1 hour 30 minutes. Keep the simmer gentle so the beef stays juicy and does not turn tough. As the meat cooks, the broth becomes deeply flavored and the kitchen fills with the smell of turmeric, lemongrass, and garlic. This is the base of the dish, so do not rush it.

3-Third step: reserve the stock and cool the beef When the beef is tender, lift it out and let it cool enough to handle. Strain and reserve 750 ml of the cooking liquid for the sauce. Cooling the beef before skewering helps it stay intact and makes threading much easier.

4-Fourth step: thread the beef onto skewers Soak the skewers in water for 30 minutes before cooking so they do not burn on the grill. Thread the cooled beef loosely onto the skewers so the heat can reach all sides. Avoid packing the pieces too tightly, since that can block even charring.

5-Fifth step: build the sauce Heat 1 tablespoon cooking oil in a pan over medium heat. Add the remaining paste and sauté until fragrant. Pour in the reserved 750 ml beef stock while stirring. In a small bowl, dissolve the 100 grams rice flour in water, then whisk it into the simmering liquid slowly. Keep stirring as the sauce thickens. It should turn glossy and gravy-like, not stiff. If you are using the rice flour and tapioca blend, the texture can become a little smoother and slightly more elastic.

6-Sixth step: grill the skewers Preheat a grill or grill pan to medium heat. Grill the skewers for 2 to 3 minutes per side, just until lightly charred. Because the beef is already cooked, this step is about building smoke, color, and a little crispness at the edges. Do not grill too long. The goal is a quick finish that keeps the meat tender while giving the skewers the classic street-food look.

7-Final step: serve hot with lontong Arrange 3 to 4 skewers on each plate with sliced lontong. Ladle the thick sauce over the skewers and finish with fried shallots. The rice cakes soak up the sauce beautifully, so every bite gets a mix of spice, beefy richness, and char.