Mix well the blended items with Malay soup spices, kurma powder and coriander powder with a bit of water to make a paste.
Pre-heat the soup pot over medium heat, add the Ghee oil, cinnamon stick, star anise, clove and cardamon. Saute spices until fragrant and add Chinese parsley and coriander leaves.
Stir well and add the blended paste and sauté for another 3 minutes. Add 2.5 litre water to the pot and add beef, potato, carrot, celery and soup Bunjut.
Slow cook beef for 45 minutes until the beef is tender. Add tomato last and season with salt, sugar and black pepper. Garnish with chopped Chinese parsley and scallion. Serve beef soup with steamed fragrant rice or toasted bread.