Recipe : Famous Empal Gentong

EMPAL  GENTONG

       Today we turn to one of West Java signature dish, Empal Gentong. Empal gentong is type of thick soto cooked in coconut milk and beef stock, and, is usually served with generous sprinkles of chieves and dried chili powder. Because the flavor of this dish tends to be overpowering, it requires the accompaniment of rice.  The only plausible for the peculiar name of this soupy dish is that it consist of fried beef (empal)cooked and served in an earthen crock (gentong). Thats how it is known in Cirebon area. Now, lets make your own Empal Gentong!

Main Ingredients :

1. 1/2 kg beefs (sirloin, brisket or cartilage).
2. 1/2 kg innards (tripe, lungs,intestine).
3. 1/2 liters fresh coconut milk.
4. 2 tablespoon cooking oil.

Spices :

1. 5 shallots.
2. 3 garlic cloves.
3. 1/2 teaspoon white pepper.
4. 2 cm turmeric.
5. 3 cloves.
6. 1 lemongrass (bruised).
7. 1 Indonesian bay leaf.
8. Salt to taste.

How To Make :

1. In separate pots, boil beef meat and innards over low heat until tender. Remove and drain. Discard the water used to cook the innards, but set aside the meat broth.
2. Cut the meat and innards into cube shaped chunks.
3. In a food processor or using mortal and pestle grind shallots, garlic, turmeric, white pepper and salt to a paste. Heat a little oil in the pan, then sautee the spice paste until fragnant. Add lemongrass, indonesian bay leaf and clove. Continue for a few minutes.
4. Add the sautee spices into the meat broth. Toss in the meat and innards. Continue cooking over low heat, bringing it to a boil.
5. Place soup in a serving bowl. Garnish with chopped chives, fried shallots and red chili powder.

Enjoy Your Empal Gentong!

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