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Empal gepuk
Empal gepuk: Bandung sweet spiced beef, simmered, pounded flat and fried
Empal gepuk is a Sundanese speciality from Bandung in West Java: beef simmered in coconut water and spices with palm sugar until the liquid is gone, pounded (gepuk) to loosen the fibres, then fried until the edges are crisp and sweet. Because it is dry and keeps for days, it is a classic in Indonesian bekal lunchboxes with rice, sambal and raw vegetables. The common mistake is cutting the beef with the grain, which makes it stringy; slice it across the grain before pounding. Chef's tip: pound gently with a pestle just until the slices fan out, then fry quickly; too long in the oil and they turn hard.
- Total time
- 120 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the spice paste
- 6 shallots
- 1 tbsp coriander seedstoasted
- 1 ⅛ in galangal
- 1 ¾ oz palm sugar
- 1 tbsp tamarind paste
- 1 ½ tsp salt
For the beef
- 1 ⅓ lb beef brisket or topsidein one piece
- 1 litre coconut water or water
- 1 lemongrass stalkbruised
- ¾ cup vegetable oilfor frying
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What you'll need
Spices & pantry
Fresh ingredients (2)
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Method
0/6 doneStep 1: Blend 6 shallots, 4 garlic cloves, 1 tbsp coriander seeds, 1 ⅛ in galangal, 1 ¾ oz palm sugar, 1 tbsp tamarind paste and 1 ½ tsp salt into a paste.
Step 2: Put 1 ⅓ lb beef brisket or topside, the paste, 1 litre coconut water or water, 3 salam leaves or bay leaves and 1 lemongrass stalk in a pot. Bring to the boil, then simmer, partly covered, for 80–90 minutes, turning the beef now and then, until tender and the liquid has reduced to a thick glaze.
90 minStep 3: Lift out the beef, cool slightly and cut across the grain into slices 1 cm thick.
Step 4: Lay each slice on a board and tap with a pestle or rolling pin until it spreads and the fibres separate, without falling apart. Brush with the leftover glaze.
Step 5: Heat ¾ cup vegetable oil in a frying pan over a medium heat and fry the slices for 1–2 minutes a side until dark and caramelised at the edges. Drain on paper.
6 minStep 6: Cool and keep in the fridge for up to 4 days. Pack with rice and sambal.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 34 g
- Carbs
- 14 g
- Fat
- 21 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does empal gepuk take?
- About 120 minutes in total: 20 minutes to prepare and 100 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of shallots?
- Half an onion per 2 shallots.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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