Empal gentong

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Empal gentong
Indonesian soup-Empal Gentong-01.jpg
Empal gentong
CourseMain course
Place of origin Indonesia
Region or stateCirebon, West Java
Serving temperatureHot
Main ingredientsVarious beef and offal in spicy soup
  •   Commons-logo.svg Media: Empal gentong

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

  1. ↑ 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.
  2. ↑ "A Traditional Cirebon Meal of Empal Gentong Prepared in a Clay Pot". Jakarta Globe. 2015-04-19. Retrieved 2022-10-14.
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