📝 About This Recipe
Hailing from West Java, Empal Gepuk is a beloved Indonesian delicacy featuring tender beef that has been braised in a rich infusion of coconut milk, palm sugar, and aromatic spices. The 'gepuk' technique involves gently bruising the meat to loosen the fibers, allowing the deep, caramelized sweetness to penetrate every layer before a final quick fry for a crispy exterior. This dish is the ultimate comfort food, offering a perfect balance of savory galangal notes and a melt-in-your-mouth texture that is truly addictive.
🥗 Ingredients
Main Ingredients
- 1 kg Beef (Top Round or Chuck) (cut into large chunks)
- 500 ml Thick Coconut Milk (fresh or high-quality canned)
- 500 ml Water
- 2 cups Vegetable Oil (for deep frying)
Spice Paste (Bumbu Halus)
- 10 pieces Shallots
- 5 cloves Garlic
- 2 tablespoons Coriander Seeds (toasted)
- 1/2 teaspoon Cumin Seeds (toasted)
- 4 pieces Candlenuts (toasted)
- 2 teaspoons Salt (adjust to taste)
Aromatics & Seasoning
- 100 g Palm Sugar (Gula Jawa) (shaved or chopped)
- 5 cm Galangal (crushed/bruised)
- 2 stalks Lemongrass (white part only, bruised)
- 4 pieces Indonesian Bay Leaves (Daun Salam)
- 6 pieces Kaffir Lime Leaves (torn slightly)
- 1 tablespoon Tamarind Juice (from a small piece of tamarind pulp)
👨🍳 Instructions
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1
Place the beef chunks in a large pot with 500ml of water. Boil over medium heat for about 30-40 minutes until the meat is half-cooked and firm enough to slice.
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2
Remove the beef from the pot and let it cool slightly. Slice the beef against the grain into 1cm thick pieces.
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3
Using a meat mallet or the flat side of a heavy knife, gently pound (gepuk) each slice of beef until the fibers loosen and the surface area expands. Be careful not to break the meat apart.
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4
In a blender or food processor, grind all the Spice Paste ingredients into a smooth, fine paste. Add a splash of oil or water if needed to help the blending process.
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5
In a clean wide pan or wok, combine the sliced beef, the spice paste, coconut milk, palm sugar, galangal, lemongrass, bay leaves, lime leaves, and tamarind juice.
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6
Bring the mixture to a gentle boil over medium heat, stirring occasionally to ensure the spices are well distributed.
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7
Reduce the heat to low and simmer the beef uncovered. This slow process allows the coconut milk to reduce and the flavors to penetrate deep into the meat fibers.
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8
Continue simmering for about 1 to 1.5 hours until the liquid has completely evaporated and the beef is very tender. The beef should look dark and glazed.
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9
Remove the beef slices from the pan and discard the aromatic leaves and lemongrass stalks. Let the meat rest for 10 minutes.
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10
Heat vegetable oil in a frying pan over medium-high heat. Once hot, fry the beef slices in small batches.
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11
Fry each side for only 1-2 minutes until it develops a deep brown, slightly crispy exterior. Since the meat is already cooked and sugary, it will brown very quickly.
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12
Drain the fried beef on paper towels to remove excess oil.
💡 Chef's Tips
Always slice the beef against the grain to ensure the 'gepuk' technique makes it tender rather than chewy. Use authentic Indonesian Palm Sugar (Gula Jawa) for the characteristic dark color and deep molasses flavor; brown sugar is a distant substitute. Do not over-fry the meat; because of the high sugar content in the braise, it can go from caramelized to burnt in seconds. You can prepare the braised beef a day in advance and store it in the fridge; frying it cold actually helps it hold its shape better. If you don't have a meat mallet, the base of a heavy pestle or even a sturdy rolling pin works perfectly for bruising the meat.
🍽️ Serving Suggestions
Serve hot alongside a bowl of steaming jasmine rice or Nasi Liwet. Pair with a side of 'Sambal Bajak' or 'Sambal Terasi' for a spicy kick that cuts through the sweetness. Accompany with 'Lalapan' (fresh raw vegetables like cucumber, cabbage, and lemon basil) for a refreshing crunch. Top generously with 'Bawang Goreng' (crispy fried shallots) for added aroma and texture. Serve with a side of fried tempeh or tofu to complete the traditional Indonesian spread.