Empal Gentong Recipe

Ingredients

• 500g beef (sirloin, chuck, or a mix with tripe), cut into 2-3 cm cubes
• 2 liters water
• 200ml thick coconut milk
• 100ml thin coconut milk (or substitute with more water for a lighter broth)
• 2 stalks lemongrass, bruised
• 3 cm galangal, bruised
• 3 kaffir lime leaves
• 2 bay leaves
• 1 teaspoon tamarind paste, dissolved in 2 tbsp water
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• Salt to taste
• Sugar to taste
• Cooking oil for sautéing

Ground Spices:

• 8 shallots
• 4 cloves garlic
• 3 cm fresh turmeric, roasted
• 2 cm fresh ginger
• 3 candlenuts, roasted
• 1 teaspoon black peppercorns

For Serving:

• Sliced scallions
• Fried shallots
• Emping (melinjo crackers)
• Lime wedges
• Sambal (chili paste)

Instructions

1. Wash the beef thoroughly. Boil the beef in 2 liters of water until tender. Skim off any impurities that rise to the surface. Once tender, remove the beef, cut into smaller pieces if desired, and set aside. Strain and reserve the beef broth.
2. In a pan, heat a little cooking oil. Sauté the ground spices until fragrant and cooked through.
3. Add the bruised lemongrass, galangal, kaffir lime leaves, and bay leaves to the pan with the sautéed spices. Continue to sauté for another minute.
4. Pour the sautéed spices and aromatics into the reserved beef broth. Bring to a boil.
5. Add the cooked beef cubes back into the broth.
6. Add the thin coconut milk, ground coriander, ground cumin, dissolved tamarind paste, salt, and sugar. Stir well and let it simmer for about 10-15 minutes, allowing the flavors to meld.
7. Pour in the thick coconut milk. Stir constantly to prevent it from curdling. Continue to simmer gently until the soup thickens slightly and all ingredients are well combined. Do not boil vigorously after adding thick coconut milk.
8. Taste and adjust seasoning if necessary.
9. Serve hot in bowls, garnished with sliced scallions, fried shallots, emping crackers, and a squeeze of lime juice. Sambal can be added for those who prefer it spicy.