Empal gepuk manis is an Indonesian sweet and spicy fried beef dish. It’s commonly popular in Java island, but originally belong to Sundanese cuisine of West Java. The name ‘gepuk’ means ‘beaten’ which literally the meat is cut into thick slices then beaten by using stone pestle and mortar – to loosen the fibers and spread its size a little bit. By using this method the spices will be well absorbed. Then it’s cooked with the spices until they are absorbed into the meat and the stock evaporate. To get a tasty soft meat, preferably use shank part.
Preparing time: 45 – 60 minutes
– 500 g non-fat beef, thinly wide sliced
– 2 fresh kaffir lime leafs (daun jeruk purut)
– 3 fresh/dry salaam leaves
– 1 cm fresh shredded galangal
– 500 ml coconut milk
– 1 tablespoon tamarind (asam jawa) juice
– 8 shallots
– 3 cloves of garlic
– 1 teaspoon coriander
– 1 tablespoon shredded fresh turmeric ( 1 teaspoon turmeric powder)
– 50 g palm sugar
– 1/2 tablespoon of salt
1. Grind or blend the spice paste.
2. Boil the meat with coconut milk, add the spice paste and the rest of ingredients. Cook until the meat is tender. If the water is out before the meat is tender, you can add more water.
3. Remove the meat from the sauce.
4. Heat the oil and deep fry the meat before serving. Absorb the oil using paper towel.
4. Serve with steamed rice and sayur asem