Ingredients with Measurements:
- 500 grams beef shank, cut into small pieces
- 2 pieces of firm tofu, cut into small cubes
- 2 liters of water
- 3 stalks of lemongrass, bruised
- 5 kaffir lime leaves
- 2 bay leaves
- 2 teaspoons of salt
- 1 teaspoon of sugar
- 1 teaspoon of tamarind paste
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 1 teaspoon of turmeric powder
- 3 cloves of garlic, minced
- 5 shallots, minced
- 2 red chilies, sliced
- 2 tablespoons of cooking oil
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. In a large pot, bring the water to a boil. Add the beef shank, lemongrass, kaffir lime leaves, bay leaves, salt, sugar, tamarind paste, coriander powder, cumin powder, and turmeric powder. Stir well.
2. Reduce the heat to low and let the soup simmer for 2 hours or until the beef is tender.
3. In a separate pan, heat the cooking oil over medium heat. Add the garlic, shallots, and red chilies. Saute until fragrant.
4. Add the tofu cubes to the pan and stir-fry for 5 minutes or until golden brown.
5. Once the beef is tender, remove it from the pot and strain the soup.
6. Return the soup to the pot and bring it to a boil.
7. Add the beef and tofu to the soup and let it simmer for another 10 minutes.
8. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 15 minutes
Temperature:
Low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 360
Fat: 12g
Protein: 28g
Carbohydrates: 35g
Fiber: 4g
Substitutions for ingredients:
- Beef shank can be substituted with beef brisket or beef chuck.
- Firm tofu can be substituted with soft tofu or tempeh.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add vegetables such as carrots, potatoes, or beans to the soup.
- Use chicken instead of beef.
- Add coconut milk for a creamier soup.
Tips and tricks:
- To make the beef tender, simmer it on low heat for at least 2 hours.
- Bruise the lemongrass stalks by hitting them with a rolling pin to release their flavor.
- Use a strainer to remove any impurities from the soup.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until it is hot.
Presentation ideas:
Serve the soup in a large bowl with a ladle. Garnish with sliced red chilies and fresh coriander leaves.
Garnishes:
- Sliced red chilies
- Fresh coriander leaves
Pairings:
- Steamed rice
- Fried noodles
Suggested side dishes:
- Fried tofu
- Stir-fried vegetables
Troubleshooting advice:
- If the soup is too salty, add more water to dilute it.
- If the beef is tough, simmer it for a longer time until it becomes tender.
Food safety advice:
- Make sure to cook the beef thoroughly to avoid any foodborne illnesses.
- Store the leftover soup 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:
- Savory
- Spicy
- Tangy
Serving suggestions:
Serve the Empal Gentong with Tofu as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian