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 tsp coriander seeds, ½ tsp ground cumin, and 1 tsp salt until smooth.

2-Second Step: Simmer the beef for tenderness. In a pot, add the 600g beef shank or brisket (cut into 2.5cm cubes), the spice paste, 2 Indonesian bay leaves (daun salam), 2 kaffir lime leaves, 2 bruised lemongrass stalks, and 1 litre water. Bring to a boil, then simmer gently for 1.5 hours until fork-tender.

3-Third Step: Reserve the stock and cool the beef. Once the beef is tender, reserve the liquid. You will use 750ml reserved stock for the sauce. Let the beef cool, then thread it onto skewers later.

4-Fourth Step: Prep the skewers. Soak skewers in water for 30 minutes before threading. Thread cooled beef cubes onto the skewers, leaving space between pieces so they heat evenly on the grill.

5-Fifth Step: Build the sauce base. Heat 1 tbsp cooking oil in a saucepan. If you have any remaining spice paste, sauté it briefly until fragrant. This step wakes up the spices and helps the sauce taste brighter.

6-Sixth Step: Add stock and simmer. Gradually stir in the 750ml reserved beef stock. Keep the heat at a gentle simmer so the flavors meld without turning the sauce grainy.

7-Seventh Step: Thicken until gravy-like. Dissolve 100g rice flour (or use 70g rice flour + 30g tapioca flour) in a little water. Whisk it into the simmering stock, then stir continuously until the sauce thickens to a gravy-like consistency. If you want the sauce extra smooth, whisk as you pour and keep the heat steady.

8-Eighth Step: Grill for char without drying. Preheat a grill or griddle pan to medium heat. Grill the skewers for 2 to 3 minutes per side until lightly charred and warmed through. A quick grill keeps the beef juicy and prevents it from toughening.

9-Final Step: Serve hot with lontong and fried shallots. Arrange sliced lontong on a plate. Pour the thick yellow sauce generously over the skewers and lontong. Top with fried shallots and serve right away.