 Empal gentong | |
| Course | Main course |
|---|---|
| Place of origin | Indonesia |
| Region or state | Cirebon, West Java |
| Serving temperature | Hot |
| Main ingredients | Various beef and offal in spicy soup |
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.
- ^ 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.