Ingredients with Measurements:
- 1 kg beef sirloin
- 3 lemongrass stalks, bruised
- 5 kaffir lime leaves
- 2 bay leaves
- 2 tsp salt
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 1 tsp chili powder
- 3 tbsp vegetable oil
- 2 cups coconut milk
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 1 cup water
Special Equipment Needed:
- Pressure cooker
Step-by-Step Instructions:
1. Cut the beef sirloin into thin slices and set aside.
2. In a pressure cooker, add the beef slices, lemongrass stalks, kaffir lime leaves, bay leaves, salt, coriander, cumin, turmeric powder, chili powder, and vegetable oil. Mix well.
3. Add the coconut milk, tamarind paste, palm sugar, and water. Mix well.
4. Close the pressure cooker and cook on high heat for 30 minutes.
5. After 30 minutes, release the pressure and open the pressure cooker.
6. Transfer the beef slices to a plate and let it cool down.
7. Once the beef slices are cooled down, pound them with a meat mallet or the back of a knife until they are tender and flat.
8. Heat a pan with some oil and fry the beef slices until they are browned on both sides.
9. Serve the empal gepuk with coconut milk hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
High heat for pressure cooking
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Protein: 35g
Carbohydrates: 20g
Fiber: 2g
Sugar: 10g
Sodium: 800mg
Substitutions for ingredients:
- Beef sirloin can be substituted with beef round or flank steak.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add sliced shallots and garlic to the pressure cooker for extra flavor.
- Use chicken instead of beef for a lighter version.
- Add sliced red chili for extra spice.
Tips and Tricks:
- Pound the beef slices until they are tender and flat to ensure they cook evenly.
- Use a meat mallet or the back of a knife to pound the beef slices.
- Fry the beef slices until they are browned on both sides for extra flavor.
Storage Instructions:
Store the empal gepuk with coconut milk in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the empal gepuk with coconut milk in a microwave or on a stovetop until heated through.
Presentation Ideas:
Serve the empal gepuk with coconut milk on a plate with steamed rice and some sliced cucumber.
Garnishes:
Garnish the empal gepuk with coconut milk with some chopped cilantro or scallions.
Pairings:
Pair the empal gepuk with coconut milk with some steamed vegetables or a fresh salad.
Suggested Side Dishes:
Serve the empal gepuk with coconut milk with some steamed rice and some stir-fried vegetables.
Troubleshooting Advice:
- If the beef slices are tough, pound them until they are tender and flat.
- If the coconut milk is too thick, add some water to thin it out.
Food Safety Advice:
Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food History:
Empal gepuk is a traditional Indonesian dish that originated from West Java. It is made by pounding beef slices until they are tender and flat, then marinating them in a mixture of spices and coconut milk.
Flavor Profiles:
Empal gepuk with coconut milk is a savory and slightly sweet dish with a hint of spice from the chili powder.
Serving Suggestions:
Serve the empal gepuk with coconut milk with some steamed rice and some fresh vegetables for a complete meal.
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Region: Indonesian