Beef and Bean Sprouts Soup with Rice Cake (Lontong Balap Surabaya)

100 g beef meat
3 shallots or half of medium red onion
2 cloves of garlic
1 block beef seasoning
250 g of bean sprouts
1 stalk of celery leaf
2 tbs of fried shallot
500 ml of water
Pinch of pepper

Lentho
100 g of red soya bean
50 g of tapioca flour
30 g granted coconut
1 teaspoon coriander
3 shallots
2 cloves of garlic
A pinch of pepper
salt to taste

Sambal Petis
1 cloves of garlic
5 bird's eyes chillies (optional)
2 tbs of dried shrimp paste (petis udang)
1 tbs of water
1 tsp of sweet soy sauce (kecap manis)

Other Ingredients
Lontong (rice cake)
200 g fried tofu
Sweet soy sauce (kecap manis)
2 tbs of fried shallot for garnish

The broth: Boiled beef meat with 500 ml water until you get the beef broth. Take out the meat.

Blend or grind the shallots, garlic, salt and pepper. Heat the oil and sauté the paste until fragrant.

Add the fried paste into the broth; then beef seasoning. Continue cooking for 5 minutes. Add the celery and the bean sprout. Let it cook for few minutes.

Lentho: Bring to boil red bean. Cook until its soft enough. When it's done, take out from the water and let it cold.

Grind or blend the shallots, garlic, coriander, salt and pepper into paste. Add the red bean and smashed coarsely. Add the tapioca flour and the granted coconut. Mix well all the ingredients.

Form into small dough. Fry in deep wok over medium heat until crispy. Remove from the pan. Cut into pieces before serve.

Sambal Petis: Fry the garlic and the chillies. Set aside. Grind them with dried shrimp paste (petis udang). Add the water and sweet soy sauce (kecap manis), mix them.

To Serve: In a plate or bowl, cut lontong (rice cake) into small pieces, add the bean sprout, lentho, fried tofu and garnish with fried shallot. Pour broth, and drizzle with sweet soy sauce. If you like it spicy, add sambal petis.