Sop Konro

Put the ribs in a pot, cover with water, bring to a boil for 2 minutes, then drain and rinse the ribs well under running water. This removes the grey scum that would cloud the broth. Return the clean ribs to the pot with the 3 litres of fresh water, lemongrass, galangal, kaffir lime leaves and bay leaves, bring to a boil, skim any foam, then lower the heat and simmer gently, lid ajar, for about 1½ hours.

• 1.5 kg beef short ribs
• 3 litres water
• 2 stalks lemongrass
• 5 cm galangal
• 4 kaffir lime leaves
• 4 bay leaves

✅ C'est prêt quand : the meat is fork-tender and starting to pull away from the bone, and the broth is pale gold and fragrant

In a dry pan over medium heat, toast the coriander seeds, cumin seeds and peppercorns for a minute or two, just until they smell nutty, shaking the pan so they don't burn. Blend them with the shallots, garlic, candlenuts, soaked kluwak flesh and turmeric with a splash of the simmering broth, until you have a smooth, thick paste.

• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp peppercorns
• 8 shallots
• 5 cloves garlic
• 4 candlenuts
• 5 kluwak flesh
• 3 cm turmeric

✅ C'est prêt quand : the paste is smooth with no visible chunks of shallot or nut