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Empal Gentong (Indonesia)

An authentic recipe for traditional Indonesian Empal Gentong, showcasing tender beef chunks simmered in a rich, spiced coconut milk broth.

Level Hard Prep 30 min Cook 120 min Servings 6 Score 4.9/10

Ready in

150 min

Makes 6 servings

Prep 30m

Cook 120m

Level Hard

About this recipe

An authentic recipe for traditional Indonesian Empal Gentong, showcasing tender beef chunks simmered in a rich, spiced coconut milk broth.

A classic Cirebon specialty featuring tender beef in a spiced, creamy coconut milk broth.

Instructions

Boil the beef and offal in water until tender, then drain and discard the initial broth if desired, cutting the meat into smaller chunks.
Grind the shallots, garlic, toasted turmeric, roasted candlenuts, coriander seeds, and cumin into a smooth spice paste.
Heat a small amount of oil and sauté the spice paste along with bruised lemongrass, galangal, Indonesian bay leaves, and kaffir lime leaves until fragrant and cooked.
In a large pot or traditional earthenware clay pot (gentong), add fresh water and bring the cooked beef to a simmer.
Stir the cooked spice paste into the pot and pour in the coconut milk, stirring gently to prevent curdling.
Simmer on low heat for an hour until the meat is melt-in-your-mouth tender and the flavors are fully infused, then serve hot garnished with chopped chives, scallions, and fried shallots.
60 min

Nutrition

Calories 410

Protein 28g

Carbs 12g

Fat 29g

Fiber 2g

Sugar 3g

Sodium 580mg

Serving Size 1 serving

Cooking Timeline

Prep 30 min

Cook 120 min

Total 150 min

Recipe Scorecard

Overall 9.3 /10

Expert 4.9 95% conf.

Taste 9.7
Presentation 9.2
Nutrition 7.5
Value 9.0
Instructions 9.2
Ingredients 9.2
Time Accuracy 9.0
Difficulty 7.5
Would Make Again 8.8

Expert Review

Reviewed by FindEdition Kitchen

Verdict

An extraordinarily rich, aromatic, and comforting Indonesian beef soup with a deep cultural heritage.

Pros

Deeply savory flavor
Tender melt-in-your-mouth beef
Authentic regional profile

Cons

Requires multiple preparation steps

Overview

A classic Cirebon specialty featuring tender beef in a spiced, creamy coconut milk broth.

AI Insights

Summary

An authentic recipe for traditional Indonesian Empal Gentong, showcasing tender beef chunks simmered in a rich, spiced coconut milk broth.

Tips

Simmer the soup on low heat after adding coconut milk to prevent it from splitting
Serve hot alongside steamed rice or compressed rice cakes (lontong)
Add chili sambal paste on the side for an extra kick of heat

Substitutions

Beef offal → Extra beef brisket or chuck roast
Fresh turmeric powder → Ground turmeric powder

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Pairing

Compressed rice cakes (lontong)
Emping crackers

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FAQ

What makes Empal Gentong different from other Indonesian beef soups?

It originates from Cirebon and is traditionally simmered inside an earthenware clay pot using firewood, giving it a distinct earthy aroma, combined with rich coconut milk and specific local spices like chives.

Can I omit the offal?

Yes, you can use strictly beef brisket or shank according to your preference.