1-First step: Make the spice paste Start by blending the shallots, garlic, red chillies, turmeric, ginger, galangal, coriander seeds, cumin, and salt into a smooth paste. Add a little water only if the blender needs help moving the mixture. The paste should be thick but smooth, because this is the flavor base for both the beef and the sauce.

2-Second step: Simmer the beef until tender Place the beef cubes in a large pot with the spice paste, Indonesian bay leaves, kaffir lime leaves, bruised lemongrass stalks, and 1 liter water. Bring everything to a boil, then lower the heat and simmer gently for about 1.5 hours. The goal is tender beef that still holds together on a skewer, so keep the heat low and steady.

3-Third step: Reserve the stock and cool the beef When the beef is soft, remove it from the pot and set it aside to cool. Strain and reserve 750 milliliters of the beef stock, since this is what gives the sauce its deep savory taste. Once the beef is cool enough to handle, thread the cubes onto soaked skewers.

4-Fourth step: Build the thickened sauce Heat 1 tablespoon cooking oil in a saucepan. Add the remaining spice paste and sauté it until fragrant. Pour in the reserved 750 milliliters beef stock and stir well. In a separate bowl, dissolve 100 grams rice flour, or the rice flour and tapioca flour mix, in water, then whisk it into the simmering liquid slowly. Keep stirring as the sauce thickens so it does not clump.

5-Fifth step: Grill the skewers Preheat a grill, grill pan, or charcoal grill. Grill the skewers for 2 to 3 minutes per side until they are lightly charred. Since the beef has already been cooked through during simmering, you only need enough heat to add color and smoky flavor. Do not overcook them at this stage.

6-Final step: Serve with lontong and fried shallots Arrange 3 to 4 skewers on each plate with sliced lontong rice cakes. Ladle the thick sauce over the meat, then finish with fried shallots for crunch. The result is a hearty plate of Indonesian sate with bold spice, soft rice cakes, and a glossy sauce that coats every bite.