Empal Gepuk is among the genuine dish from Bandung, Indonesia. People typically consume it with nasi timbel (warm rice covered in banana leaves), sambal terasi, salted fish, fried tempeh, fried tofu, and lalab sunda (typically raw veggies, such as cucumber, lettuce, tomato, basil leaves, etc).
Empal means sweet fried beef and gepuk suggests smashed. In English the dish is called �Indonesian smashed sweet fried beef�.
Why smashed? In Indonesia, after the beef is fried, it is smashed a bit to look fluffier in structure and more delicious.This deep-fried beef meal tastes succulent with mild sweetess obtained from palm sugar and a tip of spiciness.
Ingredients:
� 600 gr beef shanks, cut into 4 big pieces
� 1 stalk lemongrass, take the white part and bruise
� 650 ml coconut milk
� 4 dried bay leaves
� 2 1/2 tsp salt
Spices:
� 7 cloves of shallots, sliced then sauteed
� 2 cm fresh galangal
� 3 tsp corriander
� 60 gr brown sugar
� 5 cloves of garlic, sliced then sauteed
� 5 candlenuts, toasted
� 1 cm ginger
Directions:
1. Incorporate all the components in "spices" together and procedure in a mixer or food mill till smooth.
2. In a big pot, stir in beef shanks, coconut milk, combined spices, bay leaves, lemongrass, and salt.
3. Bring them to boil, then prepare on low heat (simmer) up until the beef is totally prepared and the liquid has actually minimized by half (about 2 hours).
4. Eliminate the pot from heat. Cut the beef portions according to the meat pattern into 2 cm pieces.
5. Heat oil in a sauteeing pan, then fry the beef with the staying liquid up until all the liquid is drained.
Why smashed? In Indonesia, after the beef is fried, it is smashed a bit to look fluffier in structure and more delicious.This deep-fried beef meal tastes succulent with mild sweetess obtained from palm sugar and a tip of spiciness.
� 600 gr beef shanks, cut into 4 big pieces
� 1 stalk lemongrass, take the white part and bruise
� 650 ml coconut milk
� 4 dried bay leaves
� 2 1/2 tsp salt
Spices:
� 7 cloves of shallots, sliced then sauteed
� 2 cm fresh galangal
� 3 tsp corriander
� 60 gr brown sugar
� 5 cloves of garlic, sliced then sauteed
� 5 candlenuts, toasted
� 1 cm ginger
Directions:
1. Incorporate all the components in "spices" together and procedure in a mixer or food mill till smooth.
2. In a big pot, stir in beef shanks, coconut milk, combined spices, bay leaves, lemongrass, and salt.
3. Bring them to boil, then prepare on low heat (simmer) up until the beef is totally prepared and the liquid has actually minimized by half (about 2 hours).
4. Eliminate the pot from heat. Cut the beef portions according to the meat pattern into 2 cm pieces.
5. Heat oil in a sauteeing pan, then fry the beef with the staying liquid up until all the liquid is drained.
