Empal gepuk

Empal gepuk
Prepare ingredients.
Put 1,5-2 liters of water into a cooking pot.
Add 700-800 grams of beef.
Add 2-3 bay leaves.
Add 1 tablespoon of salt.
Add chunks of 2 centimeters of galangal.
Cook until beef is done.
Remove the meat from the heat and let it cool down a bit.
Cut the meat ...
... into 1 centimeter thick slices.
Pat the meat pieces ...
... until the thickness of about 4-6 milliliters is achieved.
Put aside.
Add chunks of 1 red onion to a food processor.
Add 2-3 garlic cloves.
Add chunks of 2 centimeters of ginger.
Add 3 candlenuts.
Add 1/2 teaspoon of turmeric powder.
Add 1 tablespoon of coriander seed powder.
Add 1 teaspoon of salt.
Grind the spice mix finely.
Heat 2 tablespoons of cooking oil in a wok.
Put the spice mixture into the hot oil.
Fry the spices until they start to get fragrant.
Add pieces of the beaten meat.
Mix in gently.
Add beef broth to the meat ...
The broth should just barely cover the meat.
Add 30 grams of palm sugar.
Add 1 teaspoon of tamarind paste.
Stir briefly.
Reduce the heat to a low level.
Cover the wok.
Cook until the liquid has evaporated.
Remove from the heat ...
Heat the cooking oil in a wok (for deep-frying).
Put the meat into the hot oil.
Fry until the meat changes color.
Remove from the heat ...
Pat the empal dry with paper towels.
Serve with cooked rice and chili sauce.


Empal gepuk is an Indonesian sweet ans spicy fried beef dish, that is commonly popular in West Java. The boiled beef pieces are beaten using stone pestle or meat pounder to loosen the meat fibers and spread its size a little bit.


700 grams beef (700-800 grams)
2 Indonesian bay leaves (2-3)
2 tablespoons salt
2 ginger (2 cm)
2 galangal (2 cm)
1 onion (or red onion)
2 cloves garlic (2-3 cloves)
3 candlenuts
1⁄2 teaspoon turmeric powder
1 tablespoon coriander seed powder
30 grams palm sugar
1 teaspoon tamarind paste
  cooking oil (for deep-frying)