KOMPAS.com – Empal gentong is a typical Cirebon food which is famous for its distinctive spiced coconut milk sauce.
This dish offers a delicious combination of savory taste and aroma of spices, making it a culinary must when visiting Cirebon.
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This dish is often served with beef and offal as the main ingredients, which are cooked until tender using selected spices.
With traditional cooking methods, empal gentong is a culinary heritage that is not only delicious, but also full of stories from the land of Cirebon, follow the recipe from the book “Fifty step by step recipes for Sisca Soewitomo style soup and soto” (2014) by Sisca Soewitomo published by Gramedia Pustaka Utama.
The main ingredient:
- 500 grams beef (brisket)
- 300 grams of beef lung
- 300 grams of beef tripe
- 2 liters of water
- 2 bay leaves
- 2 stalks lemongrass, bruised
- 3 lime leaves
- 2 cm galangal, bruised
- 2 cm ginger
- 3 cm cinnamon
- 6 cloves
- 2 cardamom seeds
- 3 tablespoons oil for frying
Ground spices:
- 12 red onions
- 6 cloves of garlic
- 6 candlenuts, roasted
- 1 tbsp coriander, roasted
- 1 tsp granulated pepper
- 2 tsp salt
- 4 cm turmeric, roasted
Sprinkles:
- Chives, finely sliced
- Spring onions, finely sliced
- Fried onions
Complementary:
- Skin crackers
- Boiled chili sauce (2 large red chilies, 12 red cayenne peppers, 2 cloves of garlic, boiled and crushed with 1 tsp salt)
How to Make Empal Gentong
- Peel a half-old coconut, grate it lengthwise, then roast it until brown. Set aside.
- Boil the brisket with bay leaves, lemongrass, lime leaves, galangal, ginger, cinnamon, cloves and cardamom until the meat is soft.
- Remove the meat, then cut into pieces. Boil beef lungs and tripe separately until tender. Remove, drain, then cut into pieces.
- Put the offal pieces into the meat cooking water (broth). Heat the oil, then saute the ground spices until fragrant and cooked.
- Add the stir-fried spices to the meat broth. If the broth reduces, add hot water until it remains 2 liters.
- Bring the broth back to a boil, add the pieces of meat, lungs, tripe and toasted coconut. Cook until the spices are absorbed. Remove from heat.
- Arrange the meat, lungs and tripe in a serving bowl, then pour over the hot empal sauce.
- Sprinkle with chives, spring onions and fried shallots. Serve empal gentong with skin crackers and boiled chili sauce to add to the enjoyment.
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