Ingredients with Measurements:
- 1 kg beef shank, cut into small pieces
- 2 liters water
- 5 kaffir lime leaves
- 2 lemongrass stalks, bruised
- 3 bay leaves
- 3 cloves garlic, minced
- 2 shallots, minced
- 2 tsp salt
- 1 tsp sugar
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 1 tsp galangal powder
- 1 tsp white pepper powder
- 1 tsp tamarind paste
- 1 cup fried shallots
Special equipment needed:
- Pressure cooker or slow cooker
Step-by-step instructions:
1. In a pressure cooker or slow cooker, add the beef shank, water, kaffir lime leaves, lemongrass, and bay leaves. Cook for 1 hour in a pressure cooker or 4 hours in a slow cooker.
2. In a pan, sauté the garlic and shallots until fragrant.
3. Add the salt, sugar, coriander powder, cumin powder, turmeric powder, galangal powder, and white pepper powder to the pan. Stir well.
4. Add the sautéed spices to the pressure cooker or slow cooker. Cook for another 30 minutes in a pressure cooker or 1 hour in a slow cooker.
5. Add the tamarind paste to the soup and stir well.
6. Serve the empal gentong in bowls and top with fried shallots.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes in a pressure cooker or 5 hours in a slow cooker
Temperature:
Pressure cooker: High pressure
Slow cooker: Low heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 12g
Carbohydrates per serving: 15g
Protein per serving: 45g
Substitutions for ingredients:
- Beef shank can be substituted with beef brisket or beef chuck.
- Tamarind paste can be substituted with lime juice or vinegar.
Variations:
- Add vegetables such as carrots, potatoes, or green beans to the soup.
- Use chicken instead of beef for a lighter version of the dish.
Tips and tricks:
- To make the fried shallots, thinly slice shallots and fry in hot oil until crispy and golden brown.
- For a richer flavor, use beef bone broth instead of water.
- Skim off any excess fat from the soup before serving.
Storage instructions:
Store leftover empal gentong in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over medium heat until heated through.
Presentation ideas:
Serve the empal gentong in bowls and garnish with fresh herbs such as cilantro or parsley.
Garnishes:
Fried shallots, fresh herbs such as cilantro or parsley.
Pairings:
Empal gentong pairs well with steamed rice and sambal.
Suggested side dishes:
- Indonesian pickles such as acar or cucumber salad.
- Fried tofu or tempeh.
Troubleshooting advice:
- If the soup is too salty, add more water or broth to dilute the saltiness.
- If the soup is too sour, add more sugar to balance the acidity.
Food safety advice:
- Make sure to cook the beef thoroughly to prevent foodborne illness.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Empal gentong is a traditional Indonesian beef soup from Cirebon, West Java. It is known for its rich and spicy flavor.
Flavor profiles:
Savory, spicy, tangy.
Serving suggestions:
Serve the empal gentong hot with steamed rice and sambal on the side.
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Region: Indonesian