For the soup: Heat oil and saute ground spices, salam leaves, ginger, and galangal until fragrant. Add stock together with meat and bring to the boil.

For the Potaote: Boil the potatoes until soft and mix with fried shallots and garlic, then shape it (like croquettes). Fried until golden.

For the Lento: Combine 250 gram shredded casava and 1 cloves of garlic with 1 teaspoon coriander. Grind until fine, then shape into balls. Deep fry until golden brown.

For the Sambal Petis : Grind 7 bird's eye chillies with 1 -2 tablespoons black shrimp paste. Add 2 tablespoon water and mix well throughly.

How to serve : Arrange been curd, lettuce, noodles, been sprout, potatoes in serving bowl. Add 1-2 tablespoons black shrimp paste sauce. Pour hot soup over and garnish with fried shallots and parsley.