Pallubasa

Step 1: Put 1 ½ lb beef shin or brisket and 10 ½ oz beef tripe, liver or heart in a pot, cover with cold water and boil for 5 minutes over a high heat. Drain, rinse and clean the pot. Use a separate board for raw meat and offal.

Step 2: Return the meat to the pot with 10 ½ cups rice-rinsing water or water, 4 makrut lime leaves and 3 Indonesian bay leaves (daun salam). Bring to the boil, skim, then simmer gently, half covered, for 70 minutes until tender.

Step 3: Meanwhile, toast 5 ½ oz grated coconut in a dry wok over a medium-low heat, stirring constantly, for 15–20 minutes until evenly deep brown and smelling like toffee. Turn the heat down at the first sign of smoke.

Step 4: Cool the coconut for a few minutes, then pound it in a mortar or grind in a spice grinder until it is fine and starting to turn oily.

Step 5: Blend 6 shallots, 6 cloves garlic, 1 ⅛ in galangal, 1 ⅛ in fresh ginger, 1 tbsp coriander seeds, 1 tsp cumin seeds and 1 tsp white peppercorns with a splash of water to a smooth paste.

Step 6: Fry the paste with 2 stalks lemongrass in 3 tbsp vegetable oil over a medium heat for 6–8 minutes until golden and the oil separates.

Step 7: Lift out the meat and cut into small cubes. Stir the paste, toasted coconut, 2 tsp salt and 1 tsp palm sugar into the broth, return the meat and simmer for 15 minutes, stirring now and then, until the soup is brown, rich and slightly thickened.

Step 8: Keep the soup at a rolling boil. If using 6 egg yolks, put one in each warmed bowl and ladle the boiling soup straight over it, then stir at once so the yolk thickens into ribbons. The yolk is only lightly cooked, so use pasteurised eggs for anyone pregnant, very young, older or vulnerable, or leave it out.

Step 9: Scatter with 3 spring onions and 3 tbsp fried shallots and serve with 6 portions steamed rice and 2 limes.