Empal Gentong

Empal Gentong

Empal Gentong is typical food from Cirebon. This food is simillar with the curry (Gulai : Indonesia) and cooked using firewood (Mango Tree) in the barrel (clay pot). The meat used is the intestines, tripe and beef. Empal Gentong came from the village Battembat, Tengah Tani district, Cirebon regency.

Beside using firewood and barrel, food is served using chives (Chlorella sorokiniana) and Sambal Kering (chilli dry milled). Empal Gentong can be served with rice or Lontong (rice cake) too. Lontong is rice which inserted into a banana leaf that has formed cylinders, no other mixture, then boiled for 4 hours. One Empal Gentong shop that you can visit is Empal Gentong Mang Darma JL. Slamet Riyadi no. 1, Krucuk - Cirebon.

Here the receipe you can try at your kitchen.

Ingredients:

1. 500 g beef brisket
2. 500 g cow innards (tripe, lungs, intestines)
3. 2 tablespoons vegetable oil
4. 1 stalk lemongrass, crushed
5. 1 bay leaf
6. 3 grains of pimento
7. 500 ml fresh milk

Grind ingredients bellow :

1. 5 grains of red onion
2. 3 cloves of garlic
3. 1/2 tea spoons pepper granules
4. 2 cm turmeric
5. 1/2 cm ginger
6. 2 tsp salt

Topping:

1. Chili powder
2. Leaves, chives, sliced
3. Fried Shallots

Steps:

1. Boiled beef and offal separately until tender. Drain, cut beef and Jeron small and thin. Set aside the broth.
2. Saute the grind spices until fragrant.
3. Add lemongrass, bay leaves, cloves and stir until fragrant.
4. Remove and put in a pot, put beef broth and coconut milk, bring to a boil.
5. Enter the cuts of meat and offal. Cook over low heat until boiling and pervasive.
6. Serve hot with a topping.