Soto Madura

Ingredients:4 kemiri nuts3 shallots, sliced2 garlic cloves, sliced1 tsp. salt, or to taste¼ tsp. white pepper¼ tsp. turmerica ½-inch piece of fresh ginger, sliced6 cups of water1 lb. boneless beef chuck2 stalks of lemongrasslime slices2 Tbs. raw rice, soaked in ¼ cup water for 10 minutes2 hard-boiled eggs, peeled and sliced

Instructions:

In a food processor, chop fine the nuts, then blend them with the shallots, garlic, salt, pepper, turmeric, and ginger to form a paste.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.In the food processor, blend rice mixture to coarse consistency and add this to the beef mixture. Cook the soup covered, over low heat for 1½-2 hours, or until the beef is tender. Adjust the seasoning. Serve the soup hot, garnished with egg and lemon slicesMakes 6-8 servings.