Ingredients with Measurements:
- 1 kg beef shank, cut into chunks
- 2 liters water
- 2 lemongrass stalks, bruised
- 5 kaffir lime leaves
- 3 bay leaves
- 2 cinnamon sticks
- 5 cloves
- 5 cardamom pods
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp tamarind paste
- 1 cup coconut milk
- 200 gr tempeh, sliced
- 2 tbsp oil
Special Equipment Needed:
- Pressure cooker or large pot
- Skimmer
Step-by-Step Instructions:
1. In a pressure cooker or large pot, add beef, water, lemongrass, kaffir lime leaves, bay leaves, cinnamon sticks, cloves, cardamom pods, coriander seeds, cumin seeds, salt, and sugar.
2. Cook over high heat until the pressure cooker whistles or the beef is tender (around 45 minutes to 1 hour).
3. Remove the beef from the broth and set aside.
4. Strain the broth and discard the spices and herbs.
5. Return the broth to the pot and add tamarind paste and coconut milk. Cook over medium heat until the broth thickens (around 30 minutes).
6. In a separate pan, heat oil over medium heat and fry the tempeh until golden brown. Set aside.
7. Add the beef back to the broth and cook for another 5 minutes.
8. Serve the empal gentong with tempeh on a plate and garnish with fried tempeh.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Cook over high heat until the pressure cooker whistles or the beef is tender. Cook the broth over medium heat until it thickens.
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories per serving: 450
Fat: 28g
Carbohydrates: 10g
Protein: 40g
Substitutions for ingredients:
- Beef shank can be substituted with beef brisket or beef chuck.
- Tamarind paste can be substituted with lime juice or vinegar.
- Coconut milk can be substituted with heavy cream or evaporated milk.
Variations:
- Add potatoes, carrots, or tomatoes to the broth for a more hearty dish.
- Use chicken or lamb instead of beef.
- Add chili paste or fresh chili for a spicier version.
Tips and Tricks:
- Use a skimmer to remove any impurities from the broth.
- Cook the beef until it is tender to ensure a flavorful and tender meat.
- Fry the tempeh until it is crispy to add texture to the dish.
Storage Instructions:
Store the empal gentong with tempeh in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the empal gentong with tempeh in a pot over medium heat until it is heated through.
Presentation Ideas:
Serve the empal gentong with tempeh on a plate with a side of rice and vegetables.
Garnishes:
Garnish the dish with fried tempeh or fresh herbs such as cilantro or parsley.
Pairings:
Pair the empal gentong with tempeh with steamed rice and a side of stir-fried vegetables.
Suggested Side Dishes:
- Stir-fried vegetables
- Steamed rice
- Fried tofu
Troubleshooting Advice:
- If the broth is too thin, cook it over medium heat until it thickens.
- If the beef is tough, cook it for a longer time until it is tender.
Food Safety Advice:
- Make sure to cook the beef until it is fully cooked to avoid any foodborne illnesses.
- Store the dish in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food History:
Empal gentong is a traditional Indonesian beef soup from Cirebon, West Java. It is made with a variety of spices and herbs, giving it a unique flavor.
Flavor Profiles:
Empal gentong has a savory and slightly sweet flavor with a hint of tanginess from the tamarind paste.
Serving Suggestions:
Serve the empal gentong with tempeh as a main dish for lunch or dinner.
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Region: Indonesian