Ingredients with Measurements:
- 1 kg beef sirloin
- 3 cloves garlic, minced
- 1 tsp salt
- 1 tsp sugar
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 2 bay leaves
- 2 lemongrass stalks, bruised
- 500 ml water
- 4 tbsp vegetable oil
- 5 red chilies, sliced
- 3 shallots, sliced
- 2 tomatoes, diced
- 2 tbsp tamarind paste
- 1 tsp salt
- 1 tsp sugar
Special equipment needed:
- Mortar and pestle
- Large skillet or wok
Step-by-step instructions:
1. In a mortar and pestle, grind garlic, salt, sugar, coriander powder, cumin powder, and turmeric powder into a paste.
2. Rub the spice paste onto the beef sirloin and let it marinate for at least 1 hour.
3. In a large skillet or wok, heat vegetable oil over medium-high heat.
4. Add the marinated beef sirloin and cook until browned on both sides.
5. Add water, bay leaves, and lemongrass stalks. Bring to a boil, then reduce heat to low and let it simmer for 2 hours or until the beef is tender.
6. Remove the beef from the skillet and let it cool. Once cooled, slice the beef thinly.
7. In a separate skillet, heat 2 tbsp of vegetable oil over medium heat.
8. Add sliced red chilies, shallots, and diced tomatoes. Cook until the tomatoes are soft.
9. Add tamarind paste, salt, and sugar. Stir well and cook for another 5 minutes.
10. Serve the sliced beef with the sambal on the side.
Time:
Preparation time: 1 hour
Cooking time: 2 hours
Temperature:
Medium-high heat for cooking the beef
Medium heat for cooking the sambal
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Protein: 40g
Carbohydrates: 7g
Fiber: 2g
Sugar: 4g
Sodium: 700mg
Substitutions for ingredients:
Beef sirloin can be substituted with beef flank or beef round.
Red chilies can be substituted with green chilies or jalapenos.
Tamarind paste can be substituted with lime juice or vinegar.
Variations:
Add potatoes to the skillet to make Empal Gepuk with potatoes.
Add coconut milk to the skillet to make Empal Gepuk with coconut milk.
Tips and tricks:
To make the beef more tender, use a meat tenderizer or marinate the beef for longer.
To make the sambal spicier, add more red chilies.
To make the sambal sweeter, add more sugar.
Storage instructions:
Store the leftover Empal Gepuk and sambal separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Empal Gepuk in the microwave or on the stovetop until heated through. Reheat the sambal on the stovetop over low heat until heated through.
Presentation ideas:
Serve the Empal Gepuk on a platter with the sambal on the side. Garnish with sliced red chilies and cilantro.
Garnishes:
Sliced red chilies and cilantro.
Pairings:
Empal Gepuk with Sambal pairs well with steamed rice and vegetables.
Suggested side dishes:
Steamed rice and stir-fried vegetables.
Troubleshooting advice:
If the beef is tough, cook it for longer until it becomes tender.
If the sambal is too spicy, add more sugar to balance out the heat.
Food safety advice:
Make sure to cook the beef 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 in West Java. It is made by marinating beef in a spice paste and then simmering it until tender.
Flavor profiles:
Empal Gepuk is savory and slightly sweet with a hint of spice from the sambal.
Serving suggestions:
Serve Empal Gepuk with Sambal as a main dish for lunch or dinner.
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Region: Indonesian