Material:
500 grams of meat Brisket
1 liter of water
2 medium-size stalks broke, sliced
2 stalks celery
6 hard-boiled eggs
1 tablespoon beef stock powder
2 teaspoons salt / to taste
1 teaspoon sugar / taste
Vegetable oil

Spices:
4 cm ginger
3 cm turmeric
7 red onions, sliced and stir-fry
5 garlic cloves, sliced and stir-fry
5 hazelnut

Complement:
Soy sauce
Soy sauce
Lime in splitting into two
Prawn crackers

Topping:
Fried shallots
In thinly sliced celery

Chili stew:
2 red chilies, sliced
Chili according to taste
3 para hazelnut
Salt to taste

How to Make:
1. Boil water, insert the meat. Boil until half cooked, drain meat.
2. Let the broth over low heat. Cut a single bite-sized meat, set aside.
3. heat oil, saute ground spices until fragrant and cooked. Enter a piece of meat then mix well.
4. Pour into stir into the broth with a poached egg. Season the beef stock, salt, sugar and celery.
5. Cook until the meat started to tender (if the sauce is less, add hot water.
6. Enter unhampered leaves, cover tightly until it is cooked. Remove and serve.
7. Sauce: Boil all ingredients except salt. Drain and puree with salt, put 2-3 tablespoons chili boiling water, stir well.
8. Presentation: Drain the eggs and cut in half. Put some meat in a bowl, put eggs, flush with the sauce. Sprinkle celery & onion.
Serve with soy sauce, soy sauce, lemon & chili issued separately, complete with warm rice & prawn crackers.
9. Tip: if you want better, replace the 200 grams of meat with 400 grams of beef bones (example ribs, oxtail). If you can eat 300 grams meat replace meat with cow meat (intestines, tripe, lung, spleen). Boil the meat until half cooked, discard the water (reducing fishy & oxalate content) and then combine with meat, though according to the recipe.