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Empal Gentong Cirebon
beef in creamy coconut milk sauce from Cirebon

250g beef
100g beef tripe, cooked
100 g bovine spleen, boiled
2000 ml of water
2 salam leaves
2 lemongrass sengels
1 tsp salt
1/2 teaspoon pepper
2 tsp palm sugar
250 ml santen asli (thick coconut milk)
2 tablespoons oil
9 shallots
5 cloves garlic
4 candlenuts
3 cm kunyit
2 spring onions, finely sliced
2 tbsp bawang goreng
6 rawits dried, chopped
Cara membuat:
Cut the meat into pieces. Heat in a pan the water and cook the beef until done. Leave 1500 ml broth behind. Pound or grind the ingredients for the bumbu fine into a paste. Heat in a pan the oil and fry the paste with the salam and lemongrass for 5 minutes. Then add all the meat and stir well. Add it to the broth with salt, pepper and palmsugar and bring to a boil. Then stir in the santen. Sprinkle with spring onion, fried onions and rawits and serve.
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