Gecok Genam with Coconut Milk

1.Prepare the meatballs by combining ground beef, tapioca starch, egg, a pinch of salt, and white pepper in a bowl. Mix thoroughly until the mixture is sticky and well combined. Shape into small, bite-sized balls and set aside.

2.Heat vegetable oil in a large pot over medium heat. Sauté the chopped onion, garlic, shallots, and red chilies until fragrant and translucent, about 3-4 minutes.

3.Add the bruised lemongrass, kaffir lime leaves, and sliced galangal to the pot. Stir for another 2 minutes to release their aromas.

4.Add the beef cubes to the pot and sauté until lightly browned on all sides, about 5 minutes.

5.Sprinkle in the coriander powder, turmeric powder, and ground white pepper. Stir well to coat the meat and spices evenly.

6.Pour in the water and bring the mixture to a boil. Reduce heat to low and simmer for 45 minutes, or until the beef cubes are tender.

7.Carefully add the prepared meatballs into the simmering broth. Cook for another 15 minutes until the meatballs are cooked through and float to the surface.

8.Stir in the thick coconut milk gently, making sure not to boil vigorously to prevent curdling. Add salt and palm sugar, adjusting seasoning to taste. Simmer on low heat for 10 more minutes to allow flavors to meld.

9.Remove the lemongrass stalk, kaffir lime leaves, and galangal slices before serving.

10.Ladle the Gecok Genam into bowls and garnish with fresh cilantro or celery leaves. Serve hot with steamed rice or traditional Indonesian accompaniments.