Ingredients with Measurements:
- 1 kg beef shank
- 2 liters water
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 bay leaves
- 2 cinnamon sticks
- 2 star anise
- 2 cloves
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp tamarind paste
- 2 tbsp oil
- 4 cloves garlic, minced
- 2 shallots, sliced
- 2 red chilies, sliced
- 1 tsp shrimp paste
- 1 cup sautéed mixed vegetables (carrots, green beans, bell peppers, mushrooms)
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. In a pressure cooker, add beef shank, water, lemongrass, kaffir lime leaves, bay leaves, cinnamon sticks, star anise, cloves, coriander seeds, cumin seeds, salt, sugar, and tamarind paste. Cook on high pressure for 45 minutes.
2. Release the pressure and remove the beef shank from the broth. Cut the beef into bite-sized pieces and set aside.
3. In a pan, heat oil over medium heat. Add garlic, shallots, and red chilies. Sauté until fragrant.
4. Add shrimp paste and sauté for another minute.
5. Add the beef pieces and sauté for 5 minutes until browned.
6. Add 2 cups of the beef broth and let it simmer for 10 minutes.
7. Serve the empal gentong with sautéed mixed vegetables on the side.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 10 minutes
Temperature:
Pressure cooker: High pressure
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 10g
Protein: 40g
Substitutions for ingredients:
- Beef shank can be substituted with beef chuck or brisket.
- Tamarind paste can be substituted with lime juice.
- Shrimp paste can be substituted with fish sauce.
Variations:
- Add potatoes or sweet potatoes to the empal gentong.
- Use different vegetables for the sautéed mixed vegetables.
Tips and tricks:
- To make the empal gentong more tender, cook it for an additional 15 minutes in the pressure cooker.
- Use a slotted spoon to remove the beef shank from the broth to prevent it from falling apart.
- Sauté the garlic, shallots, and red chilies until they are golden brown for a more flavorful dish.
Storage instructions:
Store the empal gentong and sautéed mixed vegetables separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the empal gentong and sautéed mixed vegetables in a pan over medium heat until heated through.
Presentation ideas:
Serve the empal gentong in a large bowl with the sautéed mixed vegetables on the side. Garnish with sliced red chilies and fresh cilantro.
Garnishes:
- Sliced red chilies
- Fresh cilantro
Pairings:
- Steamed rice
- Fried rice
- Noodles
Suggested side dishes:
- Indonesian pickles (acar)
- Fried tofu
- Fried tempeh
Troubleshooting advice:
- If the empal gentong is too salty, add more water to dilute the broth.
- If the empal gentong is too sour, add more sugar to balance the flavors.
Food safety advice:
- Make sure to cook the beef shank thoroughly to prevent any foodborne illnesses.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Empal gentong is a traditional Indonesian beef soup that originated from Cirebon, West Java. It is known for its rich and spicy flavor.
Flavor profiles:
- Spicy
- Savory
- Tangy
Serving suggestions:
Serve the empal gentong with steamed rice and a side of Indonesian pickles (acar) for a complete meal.
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Region: Indonesian