How Can We Help?
You are here:
< Back
Indonesian beef soup
Empal gentong is a spicy Indonesian curry-like beef soup originating in Cirebon, West Java. It is a variety of the Soto cuisine[1] and is similar to gulai which is usually cooked with firewood in a gentong stove (Javanese for clay pot). The ingredients include cuts of beef and cow offal such as intestine, tripes, lungs, etc. cooked with curry-like spices in coconut milk, garlic, chilies, chives (kuchai), and sambal in the form of chili powder.[2] Empal gentong can be eaten with steamed rice, ketupat or lontong. It is originated in Battembat, Tengah Tani, and Cirebon Regency.
See also
References
- ^ Nurhikmat, A.; Susanto, A.; Kusumaningrum, A.; Amri, A. F.; Masruroh, E. (2020). "Empal gentong and empal asem with packaged cans: traditional foods from Cirebon". IOP Conference Series: Earth and Environmental Science. 462: 012026. doi:10.1088/1755-1315/462/1/012026. S2CID 218796802.
- ^ "A Traditional Cirebon Meal of Empal Gentong Prepared in a Clay Pot". Jakarta Globe. 2015-04-19. Retrieved 2022-10-14.
Categories
-
Annuals36
-
Bulbs, Corms & Tubers41
-
Ferns27
-
Fruits3
-
Garden Plants23
-
Grasses26
-
Herb17
-
Insects1
-
Mammals1
-
Midwest Native Plants0
-
Northeast Native Plants112
-
Perennials123
-
Rose1
-
Shrubs47
-
Trees112
-
Tropical Plants53
-
Upland Birds5
-
Vines18
-
Viola Tricolor1
-
Water Gardening & Plants9
-
Waterfowl0
-
Wetland Birds0
-
Wetland Plants4
-
Wildbirds172
-
Wildflowers1
-
Woodland Plants29
Table of Contents
Recent Comments