Peel the 1 shallot, 4 garlic cloves, and 1-inch ginger piece. Grind them with black pepper, candlenut, and coriander seeds into a smooth spice paste.

Slice the 800 g beef into large thin pieces. Bruise the galangal and lemongrass.

Put the spice paste and sliced beef into a large pot. Add galangal, lemongrass, kaffir lime leaves, Indonesian bay leaves, tamarind paste, coconut water, and salt.

Bring the beef mixture to a boil. Simmer for about 60 minutes until the beef is tender and the broth is flavorful.

Cut the 2 potatoes into quarters. Add them to the pot and simmer for about 15 minutes until just tender.

Remove the beef and potatoes from the broth with a slotted spoon. Reserve 240 ml of the beef cooking broth for the sambal.

Place the cooked beef between clean sheets or on a board. Pound each piece with a meat mallet until flattened and slightly shredded.

Heat 250 ml cooking oil in a frying pan over medium-high heat. Fry the flattened beef briefly until crisp and golden, then drain.

Fry the cooked potato quarters in the same oil until golden and crisp. Remove them and drain.

Simmer the red chili peppers, bird's eye chilies, 2 shallots, and 3 garlic cloves in 240 ml reserved beef broth for 5 minutes. Drain the softened ingredients.

Grind the softened chilies, shallots, and garlic into a coarse sambal paste. Keep some visible texture rather than making it completely smooth.

Pour off most of the frying oil, leaving about 2 tablespoons in the pan. Sauté the coarse sambal over medium heat for 8 minutes until fragrant and cooked through.

Season the sambal with chicken powder and a pinch of salt. Stir in 120 ml reserved beef broth to make a thick, glossy sauce.

Add the fried beef and fried potatoes to the sambal. Toss for 2 to 3 minutes until evenly coated, then serve hot with steamed white rice.