Empal gentong
 Empal gentong | |
| Course | Main course |
|---|---|
| Place of origin | Indonesia |
| Region or state | Cirebon, West Java |
| Serving temperature | Hot |
| Main ingredients | Various beef and offal in spicy 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. Empal gentong originated from Battembat, Tengah Tani, and Cirebon Regency.
See also
References
Wikimedia Commons has media related to Empal gentong.
- ^ 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.
