Gepuk

Empal gepuk
	Empal gepuk sweet fried beef sprinkled withbawang goreng
Alternative names	Empal or Gepuk
Course	Main course
Place of origin	Indonesia
Region or state	West Java
Serving temperature	Hot or room temperature
Main ingredients	Sweet spiced fried beef

Empal gepukor sometimes simply known just asempalorgepukis anIndonesiansweet and spicy friedbeefdish. This dish is commonly popular inJavaisland, but can trace its origin to theSundanese cuisineofWest Java,Indonesia.

Ingredients

The beef preferably used in this dish is beefshank.In There are several steps to prepareempal gepuk.First, the beef is boiled untilmedium well,then cut quite thickly along the muscle fiber into half-palm size. Then, using stonepestle and mortar,the beef pieces are beaten mildly to loosen the meat fibers and spread its size a little bit. The spices used in this dish are groundshallot,garlic,chili pepper,coriander,palm sugar,and salt, mixed with bruisedlemongrass,galangal,daun salam(Indonesianbay leaf), a littlecoconut milk,andturmericwater. The meat pieces are cooked with the spices well until they are absorbed into the meat and the stock evaporate. Then the meat pieces are fried incoconut oiluntil the color darken and the meat is done.^[1]Empal gepuk is sprinkled withbawang goreng(fried shallot) and served withsteamed rice.This fried beef dish tastes succulent with mild sweetness acquired from palm sugar and a hint of spiciness.