Heat up a pot and boil the meat with
ginger, nutmeg and salt until the meat is tender. Reserve 1.5 liters of
the stock. Heat a wok with oil and saute the scallions until soft, then
add carrots. Pour in the stock and bring to the boil. Add tomato,
cabbage, Chinese parsley and pepper. Simmer until cooked. Season to
taste and sprinkle with lime juice. Garnish with fried shallots and
melinjo nut crackers when serving it hot.