Empal gentong
Indonesian beef soup
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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
![](http://upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/30px-Commons-logo.svg.png)
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.
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overseas dishes
- Achat
- Asam pedas
- Ayam penyet
- Babi pangang
- Bami
- Bamischijf
- Begedil
- Biryani
- Bobotie
- Bobotok
- Boeber
- Dendeng
- Kalu dodol
- Koe'sister
- Lumpia
- Martabak
- Mie goreng
- Mie rebus
- Nasi ambeng
- Nasi goreng
- Nasi kuning
- Nasischijf
- Pechal
- Pisang goreng
- Rawon
- Rendang
- Rojak
- Roti canai
- Satay
- Sayur lodeh
- Serundeng
- Sosatie
- Soto
- Telur pindang
- Tempeh
- Tomato bredie
topics
Category: Indonesian cuisine