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

Directions

1. In a food processor, chop fine the nuts, then blend them with the shallots, garlic, salt, pepper, turmeric, and ginger to form a paste.
2. 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.
3. In the food processor, blend rice mixture to coarse consistency and add this to the beef mixture.
4. Cook the soup covered, over low heat for 1½-2 hours, or until the beef is tender.
5. Adjust the seasoning.
6. Serve the soup hot, garnished with egg and lemon slices