recipes and how to make cirebon typical empal gentong
Beef Empal
The main ingredient :
1/2 kg of brisket meat
300 gr lung of cows
300 grams of beef tripe
3 tablespoons of cooking oil
3 orange leaves
6 clove seeds
3 cm cinnamon
2 cardamom seeds
2 cm galangal
2 ltr of water
2 cm ginger
2 sheets of bay leaf
2 lemongrass stems
1/2 coconut fruit half old
Seasonings for Empal Gentong:
1 tbsp cilantro (roasted)
1 tsp pepper grain
2 teaspoons of salt
6 pecan (roasted)
4 cm turmeric
12 onion cloves
5 garlic cloves
Supplementary material :
Skin crackers
Chives (sliced)
Fried onions
Milled peppers
Leeks (sliced)
How to make :
The first step you can do is to gratify the coconut until all is shredded. Then roast coconut until brown and lift.
Then boil brisket meat by adding cinnamon, cloves, bay leaves, orange leaves, ginger, cardamom, lemongrass and galangal.
Then boil the meat until soft, remove and then cut into small pieces of meat or according to taste.
Boil the tripe and lungs separately until tender, lift, drain and cut into pieces according to taste.
After finishing, put it in beef broth.
Heat cooking oil and saute the balus seasonings, such as garlic, candlenut, turmeric, shallots, coriander, salt and granulated pepper until fragrant.
Then put it in meat stock.
Add the cut and meat together with the offal and roast head in the broth and bring to a boil while stirring evenly then remove.
How to Present Empal Gentong:
Once removed, take a serving bowl or serving plate, pour empal into a serving plate.
Then add complementary ingredients and sprinkle with fried onions.
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