Ingredients with Measurements:
- 1 kg beef shank, cut into small pieces
- 2 liters water
- 3 lemongrass stalks, bruised
- 5 kaffir lime leaves
- 3 bay leaves
- 2 cinnamon sticks
- 5 cloves
- 5 cardamom pods
- 2 star anise
- 2 tsp salt
- 1 tsp sugar
- 1 tsp tamarind paste
- 1 block firm tofu, cut into small cubes
- 200 g mushrooms, sliced
- 2 tbsp vegetable oil
Special Equipment Needed:
- Large pot
- Strainer
Step-by-Step Instructions:
1. In a large pot, bring the water to a boil.
2. Add the beef shank, lemongrass, kaffir lime leaves, bay leaves, cinnamon sticks, cloves, cardamom pods, and star anise to the pot.
3. Reduce the heat to low and let the beef simmer for 2-3 hours until tender.
4. Once the beef is tender, remove it from the pot and strain the broth.
5. Return the broth to the pot and add salt, sugar, and tamarind paste. Let it simmer for another 30 minutes.
6. In a separate pan, heat the vegetable oil and sauté the tofu and mushrooms until golden brown.
7. Add the sautéed tofu and mushrooms to the pot with the beef and broth. Let it simmer for another 10 minutes.
Time:
Preparation time: 15 minutes
Cooking time: 3 hours and 40 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 15g
Protein: 30g
Carbohydrates: 35g
Fiber: 5g
Substitutions for ingredients:
- Beef shank can be substituted with beef chuck or brisket.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add vegetables such as carrots, potatoes, or green beans to the dish.
- Use chicken instead of beef for a lighter version of the dish.
Tips and Tricks:
- Skim off any impurities that rise to the surface of the broth while simmering.
- Let the beef rest for a few minutes before slicing it to ensure it stays tender.
- Adjust the amount of salt and sugar to your liking.
Storage Instructions:
Store the Empal Gentong in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the Empal Gentong in a pot over low heat until heated through.
Presentation Ideas:
Serve the Empal Gentong in a large bowl with a ladle. Garnish with chopped cilantro or scallions.
Garnishes:
Chopped cilantro or scallions
Pairings:
Serve the Empal Gentong with steamed rice and sambal.
Suggested Side Dishes:
- Indonesian pickles (acar)
- Fried tempeh
- Steamed vegetables
Troubleshooting Advice:
- If the broth is too salty, add more water to dilute it.
- If the beef is tough, let it simmer for longer until it becomes tender.
Food Safety Advice:
- Make sure to cook the beef thoroughly to avoid any foodborne illnesses.
- Store the Empal Gentong in the refrigerator within 2 hours of cooking.
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, and slightly tangy
Serving Suggestions:
Serve the Empal Gentong as a main dish for lunch or dinner.
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Region: Indonesian