Empal Gentong is a spicy Indonesian soup with beef, offal, and tripe, cooked in a clay pot with a blend of spices including garlic, turmeric, and coriander. It is served with rice and can be accompanied by Sambal and garnished with chives and onions.
Empal Gentong is a type of soup from Indonesia which has a spicy and complex flavor complemented by chunks of beef. The dish is usually served with rice and contains numerous ingredients and spices to get the right flavor. The meat used is often beef, usually pieces of traditional cuts, offal and tripe. The name “empal gentong” comes from the Indonesian words for beef and the name of the clay pot in which it can be cooked, although modern preparations use more common metal pots. Cooking originally took place over a wood fire that heated the clay pot, but any heat source can be used.
In Indonesia, empal gentong resembles a type of dish known as a curry. These are typically spicy blends of ingredients and sauces that can be a main dish or a condiment. The first step in making empal gentong is preparing the spices for the rest of the dish. These can vary widely, but generally include garlic, turmeric, coriander, lemongrass, shallots, cumin, salt, and galangal, a root that has an earthy, woody flavor. The spices are ground and then fried in oil until aromatic but not burnt.
Sometimes Sambal is added to gental empal. This is a type of very hot chili paste which is popular in Indonesia. There are many recipes for pasta, but the common factor connecting them is the heat of the sauce. It can be added to soup in paste form or it can be added as a dry, powdered version that is similar to chili powder.
Next the meat is prepared in empal gentong. This involves boiling the meat in water or stock. The authentic version of the dish uses standard-cut cubes of beef and some offal. The type of offal used is usually tripe, lungs and intestines. The flavors can be different and contrast during cooking, so the offal and the rest of the meat are boiled separately to allow their flavors to remain distinct.
When done, the meat is removed and the boiling liquid replaced with a smaller amount, then the meat is returned to the broth and reheated. The spice mixture is added to the pot and bay leaves, cinnamon and cloves. After the flavors have begun to meld, thick coconut milk is added to the soup. The whole mixture is allowed to cook and reduce slightly, after which the empal gentong is complete.
The soup can be eaten alone in a bowl, or it can be served with side dishes. Traditionally, it is accompanied by different types of packaged rice. These are rice balls that have been stuffed in palm or banana leaves and then boiled or steamed. Gentong empal can be garnished with chives and diced onions.
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