 Empal gepuk sweet fried beef sprinkled withbawang goreng | |
| Alternative names | Empal or Gepuk |
|---|---|
| Course | Main course |
| Place of origin | Indonesia |
| Region or state | West Java |
| Serving temperature | Hot or room temperature |
| Main ingredients | Sweet spiced fried beef |
Empal gepuk or sometimes simply known just asempal orgepuk is anIndonesian sweet and spicy friedbeef dish. This dish is commonly popular inJava island, but can trace its origin to theSundanese cuisine ofWest Java,Indonesia.
The beef preferably used in this dish is beefshank. In There are several steps to prepareempal gepuk. First, the beef is boiled untilmedium well, then cut quite thickly along the muscle fiber into half-palm size. Then, using stonepestle and mortar, the beef pieces are beaten mildly to loosen the meat fibers and spread its size a little bit. The spices used in this dish are groundshallot,garlic,chili pepper,coriander,palm sugar, and salt, mixed with bruisedlemongrass,galangal,daun salam (Indonesianbay leaf), a littlecoconut milk, andturmeric water. The meat pieces are cooked with the spices well until they are absorbed into the meat and the stock evaporate. Then the meat pieces are fried incoconut oil until the color darken and the meat is done.[1] Empal gepuk is sprinkled withbawang goreng (fried shallot) and served withsteamed rice. This fried beef dish tastes succulent with mild sweetness acquired from palm sugar and a hint of spiciness.
