Ingredients with Measurements:
- 1 lb beef sirloin, thinly sliced
- 1 tbsp tamarind paste
- 1 tbsp palm sugar
- 1 tsp salt
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground white pepper
- 2 cloves garlic, minced
- 2 shallots, minced
- 1 egg, beaten
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 tsp baking powder
- 1 cup cold water
- Oil for deep frying
Special equipment needed:
- Deep fryer or large pot for frying
- Slotted spoon or spider strainer
- Mixing bowls
Step-by-step instructions:
1. In a mixing bowl, combine tamarind paste, palm sugar, salt, coriander, cumin, turmeric, white pepper, garlic, and shallots. Mix well.
2. Add beef slices to the spice mixture and massage the meat with the spices until well coated. Let it marinate for at least 30 minutes.
3. In another mixing bowl, combine flour, cornstarch, and baking powder. Mix well.
4. Add beaten egg and cold water to the flour mixture. Mix until the batter is smooth and free of lumps.
5. Heat oil in a deep fryer or large pot over medium-high heat.
6. Dip the marinated beef slices into the batter, making sure they are well coated.
7. Carefully drop the battered beef slices into the hot oil and fry until golden brown and crispy, about 3-4 minutes.
8. Use a slotted spoon or spider strainer to remove the fried beef slices from the oil and drain on a paper towel-lined plate.
9. Serve hot with steamed rice and sambal.
- Time:
Preparation time: 40 minutes
- Cooking time: 10 minutes
5. Temperature:
- Oil temperature for deep frying: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 482
- Fat: 15g
- Carbohydrates: 57g
- Protein: 28g
Substitutions for ingredients:
- Beef sirloin can be substituted with chicken breast or tofu for a vegetarian option.
- Tamarind paste can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
Variations:
- Add chopped chili peppers or chili flakes to the batter for a spicy kick.
- Use different cuts of beef or other meats for variety.
- Serve with different dipping sauces such as sweet chili sauce or peanut sauce.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure crispy and evenly cooked beef slices.
- Do not overcrowd the fryer or pot to prevent the beef slices from sticking together.
- Drain excess oil from the fried beef slices on a paper towel-lined plate to prevent them from becoming soggy.
Storage instructions:
- Leftover deep-fried empal gepuk can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, preheat the oven to 350°F and place the leftover deep-fried empal gepuk on a baking sheet. Bake for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the deep-fried empal gepuk on a platter with steamed rice and sambal on the side.
- Garnish with chopped scallions or cilantro for added freshness.
Garnishes:
- Chopped scallions
- Chopped cilantro
Pairings:
- Steamed rice
- Sambal
- Indonesian pickles (acar)
Suggested side dishes:
- Stir-fried vegetables
- Indonesian fried rice (nasi goreng)
- Coconut milk-based soup (soto)
Troubleshooting advice:
- If the batter is too thick, add more cold water until it reaches the desired consistency.
- If the beef slices are not crispy enough, increase the oil temperature or fry for a longer time.
Food safety advice:
- Make sure the beef slices are cooked to an internal temperature of 145°F to ensure they are safe to eat.
- Use a food thermometer to check the temperature of the beef slices.
Food history:
- Empal gepuk is a traditional Indonesian dish that originated from West Java. It is made by marinating beef in a mixture of spices and then braising it until tender. The beef is then thinly sliced and deep-fried until crispy.
Flavor profiles:
- Savory
- Spicy
- Tangy
- Sweet
Serving suggestions:
- Serve hot with steamed rice and sambal on the side.
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Region: Indonesian