15 May 2014,12:28 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
2 hours 30 minutes

Preparation Method :

  • Put the meat in a pot, cover with cold water and bring to a gentle boil, skimming any froth that forms at the top. Continue to skim until no froth forms. Drain the meat and set it aside.
  • Place the eggs in a pot and cover them with water. Bring to a gentle boil and simmer for approximately 3 ½ minutes-until they are soft boiled. Run the boiled eggs under cold water, shell them and set them aside in the refrigerator.
  • Heat the oil in the pot used to blanch the beef and fry the garlic until golden, then remove it and set it aside.
  • Add the sugar and cook until it starts to caramelize. Then add the beef, fish sauce, fried garlic and star anise.
  • Add enough water to cover and simmer over low heat until the meat is tender, approximately 2 hours. As the liquid evaporates during cooking, add more water to keep the meat covered.
  • Halve the eggs, then add them and the tomatoes to the consommé and cook for another 5 minutes. Add the coriander leaves and green onions just before serving. 



  • 400 grams lean beef, sliced into strips
  • 4 eggs
  • 4 tablespoons IDHAYAM sesame oil
  • 10 cloves garlic, peeled and chopped
  • 4 tablespoons palm sugar or dark brown sugar
  • 4 tablespoons fish sauce
  • 5 star anise pods
  • 5 ripe tomatoes, quartered
  • 1 small bunch coriander leaves, finely chopped
  • 3 green onions, thinly sliced

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