 Empal gentong | |
| Course | Main course |
|---|---|
| Place of origin | Indonesia |
| Region or state | Cirebon,West Java |
| Serving temperature | Hot |
| Main ingredients | Variousbeef andoffal in spicy soup |
Empal gentong is a spicyIndonesiancurry-likebeef soup originating inCirebon,West Java. It is a variety of the Soto cuisine[1] and is similar togulai which is usually cooked withfirewood in agentong stove (Javanese for clay pot). The ingredients include cuts of beef and cow offal such as intestine, tripes, lungs, etc. cooked with curry-like spices incoconut milk,garlic,chilies,chives (kuchai), andsambal in the form of chili powder.[2] Empal gentong can be eaten with steamedrice,ketupat orlontong. It is originated in Battembat, Tengah Tani, andCirebon Regency.
