Ingredients with Measurements:
- 1 kg beef shank, cut into small pieces
- 2 liters water
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 2 bay leaves
- 2 cinnamon sticks
- 2 star anise
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp salt
- 1 tsp sugar
- 400 ml coconut milk
Special equipment needed:
- Pressure cooker or large pot
- Mortar and pestle
Step-by-step instructions:
1. In a pressure cooker or large pot, add the beef shank, water, lemongrass, kaffir lime leaves, bay leaves, cinnamon sticks, and star anise.
2. In a mortar and pestle, grind the coriander seeds, cumin seeds, and fennel seeds until fine. Add the ground spices to the pot.
3. Add salt and sugar to the pot and stir well.
4. Cook the beef over medium heat until tender, about 45 minutes in a pressure cooker or 2 hours in a pot.
5. Once the beef is tender, add the coconut milk to the pot and stir well.
6. Simmer the beef in the coconut milk for another 10 minutes.
7. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes (pressure cooker) or 2 hours (pot)
Temperature:
Medium heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Fat: 28g
Protein: 35g
Carbohydrates: 12g
Fiber: 2g
Sugar: 2g
Sodium: 450mg
Substitutions for ingredients:
- Beef shank can be substituted with beef brisket or beef chuck.
- Kaffir lime leaves can be substituted with lime zest.
- Coconut milk can be substituted with coconut cream or heavy cream.
Variations:
- Add sliced potatoes or carrots to the pot for a heartier meal.
- Use chicken instead of beef for a lighter version.
- Add chili flakes or fresh chili for a spicier version.
Tips and tricks:
- Use a pressure cooker for a faster cooking time.
- Skim off any fat that rises to the surface of the pot during cooking.
- For a richer flavor, let the beef sit in the broth overnight before adding the coconut milk.
Storage instructions:
Store leftover Empal Gentong in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat Empal Gentong in a pot over medium heat until heated through.
Presentation ideas:
Serve Empal Gentong in a large bowl with steamed rice on the side.
Garnishes:
Garnish with fresh cilantro or chopped scallions.
Pairings:
Pair with a light salad or steamed vegetables for a balanced meal.
Suggested side dishes:
Steamed rice, cucumber salad, or sautéed spinach.
Troubleshooting advice:
- If the beef is tough, cook it for a longer time until it becomes tender.
- If the broth is too thin, let it simmer for a longer time to reduce and thicken.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 160°F (71°C) to ensure it is safe to eat.
- Store leftover Empal Gentong in the refrigerator and consume within 3 days.
Food history:
Empal Gentong is a traditional Indonesian dish that originated from Cirebon, West Java. It is a beef soup that is cooked with various spices and coconut milk.
Flavor profiles:
Empal Gentong has a rich and savory flavor with a hint of sweetness from the coconut milk. The spices used in the dish give it a warm and aromatic flavor.
Serving suggestions:
Serve Empal Gentong with steamed rice and a side of vegetables for a complete meal.
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Region: Indonesian