Rawon Beef Ragù Pappardelle with Salted Egg Yolk (Indonesian × Italian)

Method

1. Crack the kluwek and scoop out the black flesh (discard any that is grey or sour), then soak it in 2 tbsp hot water for 10 min. Blend the kluwek and its water with the peeled shallots and garlic, candlenuts, coriander seeds and sliced ginger into a smooth black paste.

   Add in this stepKluwek (keluak) nuts 3Shallots 4Garlic cloves 3Candlenuts (or macadamia nuts) 2Coriander seeds ¾ tspFresh ginger 8 g

2. Cut the beef into 4 cm chunks, pat dry and sprinkle with half the salt. Heat half the oil in a heavy 22 cm pot on medium-high heat and sear the beef, without crowding, for 8 min. When every side is deep brown, lift it onto a plate.

   Add in this stepBeef shank or chuck 300 gSalt 0.4 tspVegetable oil 1 tbsp

   medium-high heat

3. Add the rest of the oil to the same pot and fry the paste with the crushed galangal, knotted lemongrass and lime leaves on medium heat for 7 min. Once it darkens and the oil seeps out, stir in the tomato paste and cook for 1 more minute to cook off its raw tang.

   Add in this stepVegetable oil 1 tbspGalangal 12 gLemongrass stalks 1Makrut lime leaves 3Tomato paste 1½ tbsp

   medium heat

4. Return the beef and its juices, pour in the beef stock and add the palm sugar. Scrape the bottom, bring to a bubble, then cover and braise on low heat for 1 h 45 min. Stir every 20 minutes and add a splash of water if the bottom starts to show. It is ready when the beef breaks into shreds under a fork.

   Add in this stepBeef stock 550 mlPalm sugar (or brown sugar) ¾ tsp

   low heat

5. Fish out the galangal, lemongrass and lime leaves, and shred the beef in the pot with two forks. Cook uncovered on medium heat for 6 min, stirring, until the sauce clings thickly to the meat, then season with the rest of the salt.

   Add in this stepSalt 0.4 tsp

   medium heat

6. Bring 3 L of water to the boil in a large pot, add the pasta salt and cook the pappardelle on high heat for 7 min, 1 minute less than the packet says so it stays slightly firm. Save a ladle of the pasta water before draining.

   Add in this stepDried pappardelle (or tagliatelle) 200 gSalt, for the pasta water 1 tbsp

   high heat

7. Tip the pasta into the ragù with the butter and 2 to 3 tbsp of pasta water and toss on medium heat for 1 min, until the sauce coats the pasta glossily. Plate it and finely grate plenty of salted egg yolk over the top. Finish with sliced spring onion, lime zest and a small squeeze of lime juice.

   Add in this stepButter 15 gCooked salted duck egg yolks 1Spring onions 1Lime ½

   medium heat