Empal Gepuk

Serves 1
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Directions

  1. 1Boil beef shank or tenderloin with bay leaves and galangal to reduce the smell for 40 minutes.
  2. 2Boil beef shank or tenderloin with bay leaves and galangal to reduce the smell for 40 minutes.
  3. 3Boil beef shank or tenderloin with bay leaves and galangal to reduce the smell for 40 minutes.
  4. 4Cut the beef to your liking.
  5. 5Cut the beef to your liking.
  6. 6Cut the beef to your liking.
  7. 7Pound the beef, but be careful not to tear it.
  8. 8Pound the beef, but be careful not to tear it.
  9. 9Pound the beef, but be careful not to tear it.
  10. 10Grind shallots, garlic, roasted candlenuts and coriander.
  11. 11Grind shallots, garlic, roasted candlenuts and coriander.
  12. 12Grind shallots, garlic, roasted candlenuts and coriander.
  13. 13Pour the spices into a wok.
  14. 14Pour the spices into a wok.
  15. 15Pour the spices into a wok.
  16. 16Add bay leaves and crushed galangal.
  17. 17Add bay leaves and crushed galangal.
  18. 18Add bay leaves and crushed galangal.
  19. 19Add coconut water, salt, seasoning, palm sugar and tamarind juice.
  20. 20Add coconut water, salt, seasoning, palm sugar and tamarind juice.
  21. 21Add coconut water, salt, seasoning, palm sugar and tamarind juice.
  22. 22Put the beef into the wok.
  23. 23Put the beef into the wok.
  24. 24Put the beef into the wok.
  25. 25Add instant coconut milk.
  26. 26Add instant coconut milk.
  27. 27Add instant coconut milk.
  28. 28Cook until the water reduces.
  29. 29Cook until the water reduces.
  30. 30Cook until the water reduces.
  31. 31Fry the beef.
  32. 32Fry the beef.
  33. 33Fry the beef.

Ingredients

  • 1 kg beef shank or tenderloin
  • 1 kg beef shank or tenderloin
  • 1 kg beef shank or tenderloin
  • 15 20 cloves shallots
  • 15 20 cloves shallots
  • 15 20 cloves shallots
  • 6 cloves garlic cloves
  • 6 cloves garlic cloves
  • 6 cloves garlic cloves
  • 4 units candlenuts, roasted
  • 4 units candlenuts, roasted
  • 4 units candlenuts, roasted
  • 1 tablespoon coriander
  • 1 tablespoon coriander
  • 1 tablespoon coriander
  • 2 teaspoons salt
  • 2 teaspoons salt
  • 2 teaspoons salt
  • 1 teaspoon flavor enhancer
  • 1 teaspoon flavor enhancer
  • 1 teaspoon flavor enhancer
  • 2 units tamarind
  • 2 units tamarind
  • 2 units tamarind
  • 2 teaspoons palm sugar
  • 2 teaspoons palm sugar
  • 2 teaspoons palm sugar
  • 65 ml instant coconut milk
  • 65 ml instant coconut milk
  • 65 ml instant coconut milk
  • 3 units bay leaves
  • 3 units bay leaves
  • 3 units bay leaves
  • 1 finger galangal
  • 1 finger galangal
  • 1 finger galangal
  • 500 ml coconut water or regular water
  • 500 ml coconut water or regular water
  • 500 ml coconut water or regular water
  • cooking oil
  • cooking oil
  • cooking oil

Equipment

potknifecutting boardmortarfrying pan

Tips

  • The dish can be stored after boiling it in spices to make it last longer.
Empal Gepuk | Clip Recipe