Empal gentong
Beef and offal stewed in a spiced coconut broth in a clay pot over a wood fire, with rice or lontong and dried chilli to sprinkle.
What makes it empal gentong
- Cooked in a clay pot over wood.
- Beef and offal in a thin, turmeric-yellow coconut broth.
- Chilli powder added at the table.
Where it comes from
Empal gentong comes from Cirebon, the north-coast town between Sundanese and Javanese country, and is named for the gentong, the clay pot it cooks in — traditionally over tamarind wood, which is said to burn slow and even.
The broth is thin and yellow with coconut milk and turmeric; the beef, tripe and lung go soft in it. Diners add dried chilli powder to taste, and a spoon of kecap.
Be the first here
Start your own empal gentongNo one here has made empal gentong yet. Start it as v1, and every version after is an experiment the next cook can learn from.
Near it
SundaneseSoto mie BogorYellow noodles, beef and cabbage in a clear spiced beef broth, with tomato, potato and slices of fried spring roll.No one here has made it yet
MinangkabauGulaiA turmeric-yellow coconut curry — fish, goat, jackfruit or offal — and the first stage on the road to rendang.No one here has made it yet
MinangkabauGulaiA turmeric-yellow coconut curry — fish, goat, jackfruit or offal — and the first stage on the road to rendang.No one here has made it yet