Empal Gentong by @sartikaayuas

55 min

6 servings

🧅

15

Shallot

🧄

10 cloves

Garlic

🌰

5

Candlenut

🫙

0.5

Nutmeg

🫚

Ginger

🫙

Turmeric

🫙

0.5 tsp

Cumin

🫙

1.5 tsp

Coriander seed

⚫

1.5 tsp

White pepper

🫚

Kencur

🥩

750 g

Beef shin

🥩

150 g

Beef brisket

5

Cardamom pod

🫙

5

Clove

🌿

5 leaves

Bay leaf

🍃

5 leaves

Lime leaf

🌿

1 stalk

Lemongrass

🍲

Beef stock powder

🧂

Salt

🍬

Sugar

🧂

Seasoning powder

🥥

Coconut milk

🌿

Chinese chives

🍘

Rice cake

🌶️

Sambal

🍋

Lime

  1. Blend

    Blend the shallot, garlic, candlenut, nutmeg, ginger, turmeric, cumin, coriander seed, white pepper and kencur into a smooth spice paste using the blender.

  2. Sauté

    Saute the spice paste until half cooked, then add the cardamom, cloves, lemongrass, bay leaves and lime leaves, and saute until fully cooked.

  3. Transfer

    Transfer the sauteed spice mixture into the pressure cooker filled with water.

  4. Add

    Add the beef, which was briefly boiled beforehand.

  5. Add

    Add the beef stock powder.

  6. Cook

    Once it comes to a boil, close the pressure cooker and cook for 25 minutes, using the timer.

  7. Add

    Add the coconut milk, chives, salt, sugar and seasoning powder, then adjust the taste.

  8. Transfer

    Transfer the soup into the clay pot (gentong).

Empal Gentong by @sartikaayuas

55 min

6 servings

🧅

15

Shallot

🧄

10 cloves

Garlic

🌰

5

Candlenut

🫙

0.5

Nutmeg

🫚

Ginger

🫙

Turmeric

🫙

0.5 tsp

Cumin

🫙

1.5 tsp

Coriander seed

⚫

1.5 tsp

White pepper

🫚

Kencur

🥩

750 g

Beef shin

🥩

150 g

Beef brisket

5

Cardamom pod

🫙

5

Clove

🌿

5 leaves

Bay leaf

🍃

5 leaves

Lime leaf

🌿

1 stalk

Lemongrass

🍲

Beef stock powder

🧂

Salt

🍬

Sugar

🧂

Seasoning powder

🥥

Coconut milk

🌿

Chinese chives

🍘

Rice cake

🌶️

Sambal

🍋

Lime

Preparation Steps

  1. Step 1/8

    Blend the shallot, garlic, candlenut, nutmeg, ginger, turmeric, cumin, coriander seed, white pepper and kencur into a smooth spice paste using the blender.

    🧅Shallot
    🧄Garlic
    🌰Candlenut
    🫙Nutmeg
    🫚Ginger
    🫙Turmeric
    🫙Cumin
    🫙Coriander seed
    ⚫White pepper
    🫚Kencur (aromatic ginger)

  2. Step 2/8

    Saute the spice paste until half cooked, then add the cardamom, cloves, lemongrass, bay leaves and lime leaves, and saute until fully cooked.

    Cardamom pod
    🫙Clove
    🌿Lemongrass
    🌿Bay leaf
    🍃Lime leaf

  3. Step 3/8

    Transfer the sauteed spice mixture into the pressure cooker filled with water.

    🥄Ladle

  4. Step 4/8

    Add the beef, which was briefly boiled beforehand.

    🥩Beef shin
    🥩Beef brisket/fat trimmings

  5. Step 5/8

    Add the beef stock powder.

    🍲Beef stock powder

  6. Step 6/8

    Once it comes to a boil, close the pressure cooker and cook for 25 minutes, using the timer.

    ⏲️Timer

  7. Step 7/8

    Add the coconut milk, chives, salt, sugar and seasoning powder, then adjust the taste.

    🥥Coconut milk
    🌿Chinese chives
    🧂Salt
    🍬Sugar
    🧂Seasoning powder (penyedap)

  8. Step 8/8

    Transfer the soup into the clay pot (gentong).

    🥄Ladle

Composition

Ingredients

Types

Vegetables, Nuts, Spices, Meat, Herbs, Sweeteners, Condiments, Plant-based milk, Grains

Ingredients

Shallot, Garlic, Candlenut, Nutmeg, Ginger, Turmeric, Cumin, Coriander seed, White pepper, Kencur, Beef shin, Beef brisket, Cardamom pod, Clove, Bay leaf, Lime leaf, Lemongrass, Beef stock powder, Salt, Sugar, Seasoning powder, Coconut milk, Chinese chives, Rice cake, Sambal, Lime

Notes

Shallot (for the spice paste), Garlic (for the spice paste), Candlenut (for the spice paste), Nutmeg (half a seed, for the spice paste), Ginger (about half a thumb-size piece, for the spice paste), Turmeric (about 1.5 finger-length pieces, for the spice paste), Cumin (for the spice paste), Coriander seed (for the spice paste), White pepper (for the spice paste), Kencur (aromatic ginger), Beef shin (pre-boiled briefly beforehand to remove impurities), Beef brisket (or fat trimmings), Salt (to taste), Sugar (to taste), Seasoning powder (to taste, penyedap), Coconut milk (almost one packet, mixed with water first), Chinese chives (amount not given), Rice cake (for serving, lontong), Sambal (for serving)

Allergens

Tree nuts

Dietetics

Dietary regimen

High-Protein, Egg-Free, Dairy-Free

Calories

420 kcal

Macro nutrients

Protein: 28g, Carbohydrates: 10g, Fat: 30g, Fiber: 1.5g, Sugars: 2g

Nutritional Information

Minerals

Iron: 3.5mg, Zinc: 5mg, Potassium: 480mg, Sodium: 680mg, Magnesium: 45mg

Vitamins

Vitamin B12: 2.5µg, Vitamin B6: 0.4mg, Vitamin C: 4mg, Niacin (B3): 5mg

Preparation

Time Information

Preparation

30 minutes

Cooking

25 minutes

Overall

55 minutes

Difficulty

Level

Hard (3/4)

Steps

8 steps

Equipments

Utensils

Knife, Cutting board, Ladle, Timer, Clay pot (gentong)

Appliances

Blender, Pressure cooker, Stove

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Family Gathering, Everyday

Origin

Source

Platform

instagram

Original Creator

@sartikaayuas

Origin

Cuisine

Indonesian

Geographic

Indonesia, Cirebon

Various

Aspect

Texture

Tender, Saucy, Creamy

Flavors

Savory, Spiced, Rich, Aromatic, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (in an airtight container,reheat thoroughly before serving), freezer : 2-3 months (store in a freezer-safe airtight container,best frozen without the chives/lime garnish added,thaw in the fridge before reheating)