Empal Gentong with Spicy Coconut Broth

Ingredients

• 1 kg (2.2 lbs) beef, cut into chunks 1 kg (2.2 lbs) beef, cut into chunks
• 4 cups (950 ml) coconut milk 4 cups (950 ml) coconut milk
• 4 cups (950 ml) beef broth 4 cups (950 ml) beef broth
• 4 shallots, finely chopped 4 shallots, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 2-inch piece of galangal, sliced 2-inch piece of galangal, sliced
• 4 kaffir lime leaves 4 kaffir lime leaves
• 4 red chilies, sliced 4 red chilies, sliced
• 2 teaspoons tamarind paste 2 teaspoons tamarind paste
• 2 teaspoons palm sugar 2 teaspoons palm sugar
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 25g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the shallots and garlic, and sauté until fragrant.
2. 2.
   Add the beef chunks to the pot and cook until browned on all sides.
3. 3.
   Pour in the coconut milk and beef broth, and bring to a simmer.
4. 4.
   Add the lemongrass, galangal, kaffir lime leaves, and red chilies to the pot.
5. 5.
   Stir in the tamarind paste, palm sugar, and salt. Cover the pot and let it simmer for 2-3 hours, or until the beef is tender.
6. 6.
   Remove the lemongrass stalks, galangal slices, and kaffir lime leaves from the pot before serving.
7. 7.
   Serve the Empal Gentong hot with steamed rice.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release the aromatic oils and flavors.
• Galangal — If you can't find fresh galangal, you can substitute it with dried galangal powder. Use 1 teaspoon of powder for every 2-inch piece of fresh galangal.
• Kaffir lime leaves — If fresh kaffir lime leaves are not available, you can use dried ones. However, reduce the quantity to 2 leaves as dried leaves have a more concentrated flavor.
• Red chilies — Adjust the amount of chilies according to your spice preference. You can also remove the seeds for a milder heat.

Tips & Tricks

• For a richer flavor, marinate the beef chunks in a mixture of tamarind paste, salt, and garlic for 1-2 hours before cooking.
• If you prefer a thicker broth, you can add a tablespoon of cornstarch mixed with water during the last 10 minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will further develop, making it even more delicious the next day.

Serving advice

Serve the Empal Gentong in individual bowls, garnished with fresh cilantro leaves and a squeeze of lime juice. Accompany it with steamed rice and a side of sambal for an authentic Indonesian dining experience.

Presentation advice

To enhance the presentation, arrange the beef chunks neatly in the center of the bowl and ladle the fragrant broth around it. Sprinkle some sliced red chilies and a few kaffir lime leaves on top for an added pop of color.