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Thursday, February 16, 2012

Empal Gepuk (Sundanese Bruised Fried Meat)




In Indonesian & English

Bahan
1 kg Daging paha sapi, 500 ml Kaldu         -   3 Daun jeruk, Minyak goreng
500 ml Santan, 10 cm Lengkuas-parut      Haluskan:
5 Daun salam, 2 Sereh-geprek                   -   1 st Lada, 2½ sm Ketumbar, 8 Kemiri
40 gr Gula jawa-sisir, 4 sm air Asam        -   1 cm Jahe, 3 cm Kunyit, 1 st Jintan
3 sm Kelapa prt-sangrai lalu tumbuk          -   12 Baw.mrh, 6 Baw.pth, 3 st Garam

Cara membuat
-   Rebus daging secara utuh sampai ½ matang. Ptg2 daging melawan arah serat ukuran ± 5X5X1 cm. Simpan 500 ml kaldunya. Pukul2 perlahan daging sampai melebar.
-   Tumis bumbu hls, lengkuas, dn jrk, salam & sereh. Mskkan daging, kaldu rebusan & santan, didihkan. Tambahkan air asam & gula jawa, aduk rata. Kecilkan api, masak sambil sesekali diaduk sampai cairan mengering & terbentuk endapan. Angkat daging dari bumbu & sisihkan.
-   Campur kelapa tumbuk ke dlm endapan bumbu. Aduk & teruskan memasak hingga endapan bumbu mengering kecoklatan. Tiriskan di kertas penyerap minyak.
-   Goreng daging di minyak panas dng api sedang selama ± 2 menit, tiriskan di kertas penyerap minyak. Sajikan bersama endapan bumbunya.

Ingredients
1 kg Beef shank, 10 cm Galangal-grated          Grind into a paste:
500 ml Coconut milk, 500 ml Beef broth          -   6 cloves Garlic, 8 Candlenuts
40 gr Coconut sugar-sliced, Frying fat             -   3 cm Turmeric, 2½ tbsp Coriander
5 Bay leaves, 2 Lemongrass-bruised                 -   1 tsp Cumin seed, 1 cm Ginger
3 tbsp grated Coconut-roasted & then grind    -   1 tsp Pepper, 12 Shallots, 3 tsp Salt
4 tbsp Tamarind juice, 3 Kaffir lime leaves

Directions
-   Boil the meat (without slicing) until ½ cooked. Cut the meat against the direction of the fibers into ~ 5X5X1 cm chunks. Save 500 ml of the broth. Pound the meat gently until they are widened.
-   Sauté spices paste, galangal, kaffir lime leaves, bay leaves & lemongrass. Add in the meat; pour in the broth & coconut milk. Bring it to a boil. Stir in tamarind juice & coconut sugar. Turn the heat to low; cook & stir gently once in a while until the seasoned sauce almost dries (spices residue will be formed from the stewing procedure). Take the meat out of the spices & set aside.
-   Stir ground coconut into spices. Continue cooking it until spices residue becomes brownish & rather dry. Drain them on paper towel.
-   Heat frying oil in a wok/pan over medium heat. Fry the meat for ~ 2 minutes; drain them on paper towels. Serve the meat with the spices crumbs.

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