Authentic Empal Gentong Recipe: Traditional Indonesian Beef Stew

Ingredients

500 grams of beef
200 grams of beef tripe
1000 ml of water
1 stalk of lemongrass
2 bay leaves
1 turmeric leaf
2 Kaffir lime leaves
2 cm galangal
1 teaspoon of salt
1 tablespoon of sugar
2 tablespoons of cooking oil
2 liters of coconut milk
10 shallots
6 cloves of garlic
6 dried chillies, soaked in warm water
3 candlenuts
2 cm ginger
2 cm turmeric
1/2 teaspoon of coriander seeds

Steps and instructions

First, cut the beef and beef tripe into small pieces and boil them in 1000 ml of water until they are tender.
While the meat is boiling, prepare the spices. Blend the shallots, garlic, dried chillies, candlenuts, ginger, turmeric, and coriander seeds in a blender until they form a smooth paste.
Heat the cooking oil in a pan, and sauté the spice paste until it releases a fragrant smell.
Crush the lemongrass and galangal and add them to the pan, along with the bay leaves, turmeric leaf, and Kaffir lime leaves. Continue sautéing until all ingredients are well combined.
Add the boiled beef and tripe to the pan and stir well. Then add the salt and sugar to taste.
Pour in the coconut milk and stir until the mixture starts to simmer.
Lower the heat and let the mixture cook until the soup thickens and the flavors are well absorbed into the beef and tripe.
Once the soup has reached your desired consistency, the Empal Gentong is ready to serve. Enjoy it hot with rice.

Tools for making

Cutting board - Used for cutting the beef and tripe into small pieces.
Knife - Essential for cutting the beef, tripe, and other ingredients.
Blender - Used to blend the spices into a smooth paste.
Pan - Used for sautéing the spice paste and cooking the Empal Gentong.
Wooden spoon - Ideal for stirring and mixing the ingredients in the pan.
Measuring cup - Used to measure the water, coconut milk, and other liquids accurately.
Grater - Needed to grate the turmeric and ginger for the spice paste.
Strainer - Used to strain and remove any impurities from the boiled beef and tripe.
Serving bowls - Used for serving the finished Empal Gentong.

Recipe variations

Use chicken or mutton instead of beef for a different meat option.
Add vegetables like carrots, potatoes, or green beans to make it a more hearty dish.
For a spicier version, increase the amount of dried chillies or add fresh chili peppers.
Experiment with different spices and herbs such as cloves, cardamom, or cinnamon for added flavor.
To make it vegetarian or vegan, replace the meat with tofu or tempeh and use vegetable broth instead of water.
Add coconut cream instead of coconut milk for a richer and creamier taste.
Garnish with chopped scallions, fried shallots, or fresh cilantro for added freshness and visual appeal.
Serve the Empal Gentong with steamed rice cakes (ketupat) for a traditional Indonesian twist.

Recipe overview

Empal Gentong is a rich and hearty Indonesian beef and tripe soup, originating from the city of Cirebon in West Java, Indonesia. This traditional dish is renowned for its complex and savory flavor profile, achieved through a combination of various spices and coconut milk. The process involves boiling beef and beef tripe until tender, then combining with an array of aromatic spices, and finally simmering in coconut milk until the flavors meld together perfectly. The result is a comforting, creamy soup that delights the palate with its unique blend of flavors. This recipe will guide you step by step to recreate this wonderful dish in your own kitchen. Expect a culinary adventure that is not only satisfying, but also a great introduction to the rich and diverse world of Indonesian cuisine.

Common questions

What is Empal Gentong? Empal Gentong is a traditional Indonesian beef soup dish originating from Cirebon, West Java.
What are the main ingredients needed for Empal Gentong? The main ingredients needed for Empal Gentong are beef, beef tripe, water, lemongrass, bay leaves, turmeric leaf, Kaffir lime leaves, galangal, salt, sugar, cooking oil, coconut milk, shallots, garlic, dried chillies, candlenuts, ginger, turmeric, and coriander seeds.
How do I prepare the beef and tripe? Cut the beef and beef tripe into small pieces and boil them in water until they are tender.
How do I make the spice paste? Blend the shallots, garlic, dried chillies, candlenuts, ginger, turmeric, and coriander seeds in a blender until they form a smooth paste.
What do I do with the spice paste? Sauté the spice paste in cooking oil until it releases a fragrant smell. Then, add crushed lemongrass, galangal, bay leaves, turmeric leaf, and Kaffir lime leaves to the pan.
What do I add to the pan next? Add the boiled beef and tripe to the pan and stir well. Then, add salt and sugar to taste.
What is the next step? Pour in the coconut milk and stir until the mixture begins to simmer.
How long should I cook the soup? Cook the soup on low heat until it thickens and the flavors are well absorbed into the beef and tripe.
How should I serve Empal Gentong? Serve Empal Gentong hot with rice.

Serving dishes and utensils

Cutting board - used for cutting and preparing the beef and tripe.
Knife - essential for slicing the beef and tripe into small pieces.
Blender - used to blend the spices into a smooth paste.
Pan - for sautéing the spice paste and cooking the Empal Gentong.
Stirring spoon - used to stir and mix the ingredients while cooking.
Soup ladle - helpful for serving the Empal Gentong soup into bowls.
Bowls - for serving individual portions of Empal Gentong.
Rice cooker - to cook rice as a side dish to accompany the Empal Gentong.
Serving plate - for presenting the cooked Empal Gentong and rice.
Tablespoons - for measuring and adding salt, sugar, and other seasonings.

Origin stories

Empal Gentong is a hearty, traditional dish originating from Cirebon, a port city in West Java, Indonesia. The dish is named after the gentong, or clay pot, in which it is traditionally cooked. The cooking process is labor-intensive and time-consuming, which is why it is generally prepared for special occasions and large gatherings. Interestingly, Empal Gentong is often associated with night markets, roadside food stalls, and small eateries known as warungs, making it a beloved comfort food for locals and visitors alike. The unique blend of spices and the creamy coconut milk broth give it a flavour profile that is typically Indonesian and makes Empal Gentong a culinary symbol of Cirebon's rich cultural heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.