Ingredients with Measurements:
- 1 kg beef shank, cut into small pieces
- 2 liters water
- 3 lemongrass stalks, bruised
- 5 kaffir lime leaves
- 2 bay leaves
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 2 tsp salt
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 1 tsp galangal powder
- 1 cup roasted peanuts, finely ground
- 4 cloves garlic, minced
- 4 shallots, minced
- 4 red chili peppers, minced
- 2 tbsp sweet soy sauce
- 2 tbsp vegetable oil
- 2 tbsp water
Special equipment needed:
- Large pot
- Blender or food processor
Step-by-step instructions:
1. In a large pot, bring water to a boil. Add beef shank, lemongrass, kaffir lime leaves, and bay leaves. Simmer for 2 hours until the beef is tender.
2. Remove the beef from the pot and set aside. Strain the broth and discard the solids.
3. In a blender or food processor, blend roasted peanuts, garlic, shallots, red chili peppers, sweet soy sauce, vegetable oil, and water until smooth.
4. In a separate pot, heat the peanut sauce over medium heat. Add tamarind paste, palm sugar, salt, coriander powder, cumin powder, turmeric powder, and galangal powder. Stir well and simmer for 10 minutes.
5. Add the cooked beef to the peanut sauce and simmer for another 10 minutes.
6. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours and 20 minutes
Temperature:
Simmer over medium heat
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 25g
Protein: 35g
Carbohydrates: 20g
Fiber: 5g
Sugar: 10g
Sodium: 800mg
Substitutions for ingredients:
- Beef shank can be substituted with beef brisket or beef chuck.
- Tamarind paste can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
Variations:
- Add boiled eggs to the dish for a more filling meal.
- Use chicken instead of beef for a lighter version of the dish.
- Add vegetables such as carrots, potatoes, and green beans for a more nutritious meal.
Tips and tricks:
- To make the beef more tender, add a tablespoon of vinegar or lemon juice to the pot while simmering.
- If the peanut sauce is too thick, add a little bit of water to thin it out.
- Adjust the amount of chili peppers according to your spice preference.
Storage instructions:
Store the leftover Empal Gentong in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Empal Gentong in a pot over medium heat until heated through.
Presentation ideas:
Serve the Empal Gentong in a large bowl with steamed rice on the side. Garnish with chopped cilantro and sliced red chili peppers.
Garnishes:
Chopped cilantro and sliced red chili peppers.
Pairings:
Serve with steamed rice and Indonesian pickles.
Suggested side dishes:
Indonesian pickles, stir-fried vegetables, or crispy fried shallots.
Troubleshooting advice:
- If the beef is tough, simmer it for a longer time until it becomes tender.
- If the peanut sauce is too thin, simmer it for a longer time until it thickens.
Food safety advice:
- Make sure to cook the beef thoroughly to prevent foodborne illnesses.
- Store the leftover Empal Gentong in the refrigerator and consume within 3 days.
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, nutty, and slightly sweet.
Serving suggestions:
Serve hot with steamed rice and Indonesian pickles.
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Region: Indonesian