Empal Gentong

Empal gentong is a spicy curry-like beef soup originated from Cirebon, West Java. This soup is similar to gulai that usually cooked with firewood stove in gentong (Javanese for: clay pot).The ingredients are parts of beef meat, intestine, tripes, lungs, etc. cooked in curry-like spices in coconut milk, kucai and sambal in the form of chilli powder. Empal gentong can be eaten with steamed rice, ketupat or lontong. Empal gentong originated from Battembat village, kecamatan Tengah Tani, Cirebon regency, Indonesia.

Ingredients

• 1000 ml of water.
• 350 ml coconut milk from 1/4 grain of coconuts.
• 250 grams of beef brisket, cut into pieces
• 1 sheet of Bay leaves.
• 1 stalk Lemongrass, crushed.
• 2 cm galangal, crushed.
• 2 cm cinnamon.
• 3 cm ginger, crushed.
• 3 tablespoons cooking oil, for sauteing.
• 4 grains of clove.
• 1/2 teaspoon salt.

Spice

• 3 cloves garlic.
• 3 grains of cardamom.
• 3 cm turmeric, roasted.
• 7 grains of red onion.
• 1 (1/2) teaspoons of coriander, roasted.
• 1/2 teaspoon cumin.
• 1 teaspoon granulated sugar.
• 1 teaspoon salt.
• 1 roasted pecans, grains.

Sprinkles

• 5 stems chives, sliced 1 cm.
• 3 dried chilies, coarsely mashed.
• 1 tablespoon fried shallots.

How To Make

1. Boil meat with water, bay leaf, Lemongrass, galangal, ginger, cinnamon, cloves, and salt until tender.
2. Heat the cooking oil, Saute seasoning smooth until aromatic. Enter the marinade stir-fry into the stew meat, mix well.
3. Cook returned while adding the coconut milk, stir well. Cook over low heat until boiling and cooked. Lift
4. The last serve many barrels with rice cake and sprinkling of fried shallots, chives and crushed chilies.

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