The Shiro Corporation - Beef empal becomes one of the special Indonesian dishes that is widely liked due to its savory taste and the tender texture of the meat.
The main ingredient for making empal is beef that is cooked with spices until dry, tender, and savory.
Daging used for empal is daging with long fibers such as gandik meat and thigh," wrote T.S. Dharmaputra in the book Favorite Dishes of All Time Collection (2015) published by Kriya Pustaka.
Many recipes for empal daging include coconut milk as an ingredient to add a savory flavor to the dish. However, even without coconut milk, the empal daging dish remains equally delicious.
Here is the complete recipe for beef empal without coconut milk, quoted from the book Favorite Home Recipe (2012) work by Mbak Yayuk published by Media Pressindo:
Ingredients and spices for beef empal
In this recipe, 500 grams of beef from the thigh part is used along with spices made from ground spices.
Beef empal
- Beef leg or thigh part: 500 grams
- Ground coriander: ½ teaspoon
- Garam: ½ teaspoon
- Galangal: ½ inch, crushed
- Bay leaves: 2 leaves
- Cooking oil as needed for frying the meat
Ground spices
- Red chili peppers: 8 pieces, adjust according to desired spiciness
- Chili peppers: 5 pieces, or adjust according to desired spiciness
- Translated text: Garlic: 8 cloves
- Garlic: 3 cloves
- Terasi: 1/4 teaspoon
- Tamarind, salt, and sugar: as much as needed
How to make beef empal
Notice the steps below to make tender, delicious, and tasty beef empal without using coconut milk:
- Cut the beef into 1 centimeter thick slices following the grain.
- Cook the meat, coriander, salt, and 700 milliliters of water until soft and the water has evaporated.
- After that, lift the meat pieces and flatten them to make them wider and more tender.
- Stir the ground spices until fragrant, then add the meat, galangal, and bay leaves.
- Add one glass of water and cook until the water dries up and oil is released.
- The meat is already cooked and ready to be served.
Beef empal without coconut milk is suitable to be served with warm rice and vegetables. This dish is appropriate for daily breakfast as well as special family occasions.
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