Ingredients

  • Serves 2-4 people
  • 500 g beef, preferably tenderloin

  • Ground spices :

    70 g shallots

  • 35 g garlic

  • 15 g galangal

  • 30 g lemongrass

  • 20 g candlenut

  • 15 g coriander

  • 5 g white pepper

  • 3 bay leaves

  • 4 kaffir lime leaves

  • 30 ml cooking oil, for sauteing

  • 600 ml water

  • 150 ml thick coconut milk

  • Seasoning:

    20 g tamarind paste, dissolved in 20 ml water

  • 100 g brown sugar

  • 5 g salt

  • 8 g beef stock powder

  • 200 ml water

  • 600 ml cooking oil, for frying

Empal Gepuk (Sweet and Spicy Fried Beef)
Recipe Courtesy of
Awan

Empal Gepuk (Sweet and Spicy Fried Beef)

{{totalReview}}
Empal Gepuk is an Indonesian sweet and slightly spicy fried beef dish, tracing its origin to the Sundanese cuisine of West Java. This fried beef is tender and succulent with mild sweetness from the brown sugar, and fragrance from the aromatic spices. Goes fabulously well with hot white rice for lunch or dinner.
  • Easy
  • 40 min
  • 30 min
  • 15 min
  • 5 steps
  • 19 Ingredients
  • Easy
  • 5 steps
  • 19 Ingredients
  • 40 min
  • 30 min
  • 15 min

Directions

  1. Prepare the beef

    • Cut the beef into 1 cm thick slices about half the size of a palm. Set aside.

    Use cuts of meat that does not contain much fat, because during the cooking and frying of the empal, the fatty parts will shrink too much and become too chewy.



  2. Prepare the spice paste

    • Puree the spice ingredients into a paste. 

    • Add cooking oil into a pan and turn the heat to medium. Saute the paste with the bay leaves and kaffir lime leaves until the spices are cooked and fragrant, about 15 minutes. 

    Prepare the spice paste


  3. Add the beef

    • After the spices are cooked, add the beef and stir to mix well with the spices.

    • Once the meat is half cooked and changes color, add water, coconut milk and seasoning. Stir to mix and reduce the heat.

    • Cook for about 30 minutes, until the spices are absorbed and the liquid is reduced.

    • Remove the meat and gently pound until it's flattened.

    To make the empal, make sure that the spices are fully absorbed into the beef, and the liquid is reduced and thickened.

    Add the beef


  4. Fry the beef

    • Prepare hot oil and fry with the spices until it is golden brown or very slightly charred, but not burnt.

    • Remove together with the bits of spices, and drain off excess oil.

    Turn up the heat and wait until the oil is really hot before frying so that it cooks quickly. Do not over-fry.

    Fry the beef


Plate and Serve!

  • Prepare a serving plate then arrange the empal on the plate.

  • Serve the empal with rice and chili sauce, if a spicier taste is preferred.
Plate and Serve!
Discover food-spirational recipes with our new explore feed!
Check it out

Reviews

Overall Rating

    Show more reviews
    icon
    Ingredients
    icon
    Share
    Ingredients
    • Serves 2-4 people
    • 500 g beef, preferably tenderloin

    • Ground spices :

      70 g shallots

    • 35 g garlic

    • 15 g galangal

    • 30 g lemongrass

    • 20 g candlenut

    • 15 g coriander

    • 5 g white pepper

    • 3 bay leaves

    • 4 kaffir lime leaves

    • 30 ml cooking oil, for sauteing

    • 600 ml water

    • 150 ml thick coconut milk

    • Seasoning:

      20 g tamarind paste, dissolved in 20 ml water

    • 100 g brown sugar

    • 5 g salt

    • 8 g beef stock powder

    • 200 ml water

    • 600 ml cooking oil, for frying

    Nutrition
    Close

    We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. For more information, please refer to our Cookie Policy.

    By clicking "Accept", you agree to our use of cookies and similar technologies.