• 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

• 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 slices

Makes 6-8 servings.