Main Dishes & Rice
Empal Gentong (Cirebon-style Coconut Milk Beef Soup)
Prep
20 min
Cook
60 min
Servings
4
Level
Hard
A traditional coconut milk beef soup from Cirebon that's packed with spices and incredibly savory! The broth is thick, with a yellowish-brown color from the coconut milk and spices. It's traditionally cooked in a "gentong" (clay pot), which gives it a distinctive aroma. Peak comfort food!
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500g beef (mix of tenderloin and short ribs)
- 200g beef tripe (boiled until tender)
- 200g beef intestine (boiled until tender)
- 500ml thick coconut milk
- 500ml water
- 8 For the spice paste: shallots
- 5 cloves garlic
- 3 inch pieces turmeric
- 2 inch pieces ginger
- 2 inch pieces galangal
- 3 tsp coriander seeds, toasted
- 1/2 tsp cumin
- 5 candlenuts
- 3 leaves Whole spices: bay leaves
- 2 stalks lemongrass
- to taste Salt
- For serving: fried shallots
- fried emping (bitter bean crackers)
- sambal (chili sauce)
- steamed rice
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👩🍳 Instructions
- 1 Cut the beef, tripe, and intestine into small pieces
- 2 Blend all the spice paste ingredients until smooth
- 3 Sauté the spice paste with a little oil until fragrant
- 4 Add the bay leaves and lemongrass
- 5 Pour in the water and add the beef
- 6 Simmer for 30 minutes until the beef is tender
- 7 Add the tripe and intestine
- 8 Pour in the thick coconut milk and stir gently
- 9 Cook over low heat for 20 minutes — don't stir too often
- 10 Add salt and adjust the seasoning to taste
- 11 Serve topped with fried shallots, emping crackers, and sambal
💡 Tips
• The coconut milk must be thick and good quality — this is the key to a creamy broth
• The spice paste must be sautéed until truly fragrant and the oil separates out
• Cook over low heat so the coconut milk doesn't curdle
• Ideally cooked in a clay pot for that authentic aroma
📊 Nutrition Facts / serving
480
Calories (kcal)
32 g
Protein
30 g
Fat
18 g
Carbs
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