Empal gentong

Empal Gentong

Empal Gentong is a traditional Indonesian dish originating from Cirebon, West Java. It is a flavorful beef soup that is cooked using a unique method. The dish is named after the cooking vessel used, which is a large clay pot called "gentong."

Ingredients

The main ingredients for Empal Gentong include:

• Beef: Typically, beef shanks or ribs are used for this dish. The meat is cut into small pieces and marinated with various spices.
• Coconut milk: This gives the soup a rich and creamy texture.
• Shallots and garlic: These aromatics are finely chopped and sautéed to enhance the flavor of the dish.
• Galangal and turmeric: These roots are crushed and added to the soup to give it a distinct taste and aroma.
• Lemongrass: A stalk of lemongrass is bruised and added to the soup for a refreshing citrusy flavor.
• Kaffir lime leaves: These leaves are torn and added to the soup to give it a subtle citrusy fragrance.
• Indonesian bay leaves: These leaves are added to enhance the flavor of the soup.
• Salt and sugar: These are added to taste.

Cooking Method

To prepare Empal Gentong, follow these steps:

1. In a large pot or gentong, heat some oil and sauté the shallots and garlic until fragrant.
2. Add the beef pieces and cook until they are browned.
3. Pour in the coconut milk and add the galangal, turmeric, lemongrass, kaffir lime leaves, and Indonesian bay leaves.
4. Season with salt and sugar according to taste.
5. Cover the pot and let the soup simmer on low heat for several hours until the beef is tender and the flavors have melded together.
6. Serve the Empal Gentong hot with steamed rice.

Serving and Variations

Empal Gentong is typically served with steamed rice and accompanied by condiments such as sambal (Indonesian chili paste) and fried shallots. Some variations of the dish may include additional ingredients such as potatoes, carrots, or other vegetables.