1. Boil: Place 1 1/2 pounds of rump steak into a large pot filled with sufficient water to completely submerge the meat. Heat until boiling, then lower to a simmer. Cook steadily until the meat is fully cooked through and fall-apart tender.

2. Shred: Take the cooked rump steak from the hot cooking stock. Let it cool slightly, then shred the meat into fine, thin threads using your fingers or two forks.

3. Spice: In a large mixing bowl, thoroughly combine the finely shredded rump steak with 1 crushed onion, 2 crushed cloves of garlic, 3 teaspoons of coriander seeds, 1 1/2 teaspoons of cumin, 1/4 teaspoon of Laos powder, 2 teaspoons of brown sugar, 2 teaspoons of lemon juice, and 1/2 teaspoon of salt. Mix until the spices completely coat the shredded beef.

4. Sear: Pour a small amount of vegetable oil into a hot pan or wok over high heat. Add the spiced meat mixture and fry continuously for approximately 5 minutes until fragrant.

5. Simmer: Pour 1/2 cup of Santan and drop 2 sprigs of curry leaves directly into the pan with the meat. Adjust the heat to medium. Sauté the mixture continuously until the beef is fully cooked and all the liquid has completely evaporated from the pan.

6. Discard: Carefully remove and discard the 2 sprigs of curry leaves from the pan.

7. Crisp: Heat a separate frying pan with vegetable oil. Drop in 3 chopped onions and fry them over medium-high heat until they turn deeply golden brown, crisp, and caramelized.

8. Combine: Transfer the crisp fried onions directly into the pan containing the spiced meat mixture. Toss everything together until evenly distributed.

9. Serve: Dish out the completed beef abon alongside a bowl of warm plain rice as a classic side dish, or use it as a savory filling for fresh breakfast omelets.

10. Savor: Enjoy your homemade beef abon, you’ve created an authentic taste of Indonesia right in your own kitchen.