Rinse the fleshy bones well, in plenty of water so that all bones are covered, cook for 5 minutes in a casserole with a lid. Discard the broth, rinse the bones again, clean the pot, add the water, the bones and the beef broth.
Clean and chop all ingredients from onions to lemongrass. Wash the ginger and galangal and cut into thin slices. Wash the kaffir lime leaves and use them whole. Put all the ingredients for the broth in the casserole and simmer for 2 hours with the lid on.
In the meantime, cut the beef goulash into 6mm thick slices and marinate with the Kecap Tim Ikan. Whisk the egg white with a pinch of salt and pepper and mix with the beef slices.
Wash the long grain rice until the wash water runs clear. Strain and drain well. Bring to the boil with the water and lid, reduce the heat supply and switch off after 12 minutes. Do not open the pot and let the rice mature for 30 minutes.
Mix the ingredients for the sambal and keep them ready in a bowl.
Strain the broth and keep it warm. Let the material to be sieved cool down a little. Loosen the meat from the bones and separate the fatty parts. Return the meat to the broth. Discard the remaining material to be sieved.
Heat the sunflower oil in a wok. Sprinkle the marinated meat with the tapioca flour and stir-fry in 2 portions in the wok for 3 minutes. Spread on the serving bowls and add the stock. Serve with rice and sambal and enjoy hot.