📝 About This Recipe
Hailing from the historic port city of Cirebon, West Java, Empal Gentong is a soul-warming beef soup traditionally simmered in a 'Gentong' or large clay pot over a wood-fire flame. This golden-hued curry features tender morsels of beef and offal bathed in a rich, coconut milk broth infused with turmeric, lemongrass, and aromatic spices. Its unique balance of creamy texture and savory depth makes it one of Indonesia's most beloved heritage dishes.
🥗 Ingredients
The Proteins
- 500 grams Beef Shank or Brisket (cut into 2cm cubes)
- 250 grams Beef Tripe or Lungs (boiled until tender and sliced; optional)
- 1.5 liters Beef Stock (from boiling the meat)
The Spice Paste (Bumbu Halus)
- 10 pieces Shallots
- 6 cloves Garlic
- 4 pieces Candlenuts (toasted)
- 3 cm Turmeric (fresh, peeled and toasted)
- 2 cm Ginger (peeled)
- 1 teaspoon Coriander Seeds (toasted)
- 1/2 teaspoon White Peppercorns
Aromatics and Liquids
- 2 stalks Lemongrass (bruised and tied in a knot)
- 3 pieces Indonesian Bay Leaves (Daun Salam)
- 3 cm Cinnamon Stick
- 3 pieces Cloves
- 250 ml Coconut Milk (thick, fresh preferred)
- to taste Salt and Palm Sugar
Garnish and Serving
- 1 bunch Chives (finely chopped)
- 3 tablespoons Fried Shallots (for topping)
- to taste Dried Chili Flakes (essential for authentic Cirebon style)
- 2 pieces Lime (cut into wedges)
👨🍳 Instructions
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1
In a large pot, bring 2 liters of water to a boil. Add the beef cubes and a pinch of salt. Simmer over medium heat, skimming off any foam that rises to the surface, until the meat is tender (about 60-90 minutes). If using a pressure cooker, this takes 30 minutes.
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2
While the beef is simmering, prepare the spice paste. Place shallots, garlic, toasted candlenuts, turmeric, ginger, coriander, and peppercorns in a blender or stone mortar. Process until a very smooth, vibrant yellow paste forms.
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3
Once the beef is tender, remove it from the pot and set aside. Measure out 1.5 liters of the cooking liquid to use as your stock. If you have less, top it up with water.
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4
Heat 3 tablespoons of oil in a clean heavy-bottomed pot or a clay pot (gentong) over medium heat.
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5
Sauté the spice paste along with the lemongrass, bay leaves, cinnamon, and cloves. Cook for 5-7 minutes, stirring constantly, until the oil starts to separate from the paste and the raw smell of turmeric disappears.
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6
Add the cooked beef (and offal if using) into the pot with the spices. Stir well for 2 minutes to coat the meat thoroughly with the aromatics.
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7
Pour in the 1.5 liters of reserved beef stock. Bring the mixture to a gentle boil.
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8
Reduce the heat to low and pour in the coconut milk slowly while stirring constantly to prevent the milk from curdling (pecah santan).
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9
Season with salt and palm sugar. Allow the soup to simmer for another 15-20 minutes on low heat so the flavors penetrate the meat deeply.
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10
Perform a final taste test. The broth should be savory, creamy, and fragrant with a hint of sweetness from the palm sugar.
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11
Ladle the hot soup and beef into individual bowls.
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12
Generously garnish with chopped chives, fried shallots, and a spoonful of dried chili flakes according to your spice preference.
💡 Chef's Tips
For the most authentic flavor, use a mix of beef shank and tripe to add varied textures to the soup. Always toast your candlenuts and turmeric before grinding; this removes the bitter 'raw' edge and enhances the golden color. If the coconut milk curdles, the texture will be grainy; keep the heat low and stir in one direction after adding the milk. Using a clay pot for the final simmer adds a subtle earthy depth that mimics the traditional Cirebon street food experience. The dried chili flakes are what differentiate this from other Indonesian gulai; don't skip them for that signature kick.
🍽️ Serving Suggestions
Serve with 'Lontong' (compressed rice cakes) or hot steamed jasmine rice. Pair with 'Emping' (melinjo nut crackers) for a delightful bitter-crunchy contrast. Always provide fresh lime wedges on the side to cut through the richness of the coconut broth. A side of sweet soy sauce (Kecap Manis) with bird's eye chilies is a great addition for those who like extra heat. Enjoy with a glass of iced jasmine tea to balance the spice and creamy palate.