Empal Gepuk: Smashed Beef
Thin beef slices that are boiled, smashed, marinated in sweet spices, and deep-fried until crispy. A Sundanese specialty with a distinctive sweet-spicy crust.
📑 In This Guide
💡 Did You Know?
This authentic recipe has been passed down through generations, preserving the rich flavors of Indonesian cuisine.
🛒 Ingredients
- 500 g beef shank, sliced 1 cm thick
- 500 ml water for boiling
- Marinade: 8 shallots, 4 garlic cloves, 3 cm galangal, 2 cm ginger, 2 cm turmeric, 1 tsp coriander, 1 tsp cumin, 2 tbsp palm sugar
- Cooking oil for deep frying
- Salt to taste
👨🍳 Instructions
- Boil beef slices in water until tender, about 1 hour. Drain.
- Arrange beef between cutting boards and pound gently with a mallet.
- Grind marinade ingredients. Marinate beef for at least 2 hours.
- Deep fry marinated beef until golden and crispy, about 5-7 minutes.
- Drain on paper towels.
- Serve with steamed rice, sambal, and fresh vegetables.
❓Frequently Asked Questions
What is Empal Gepuk: Smashed Beef?
Thin beef slices that are boiled, smashed, marinated in sweet spices, and deep-fried until crispy. A Sundanese specialty with a distinctive sweet-spicy crust.
Where does Empal Gepuk: Smashed Beef come from?
Empal Gepuk: Smashed Beef originates from Indonesia. It is a beloved traditional dish that has been passed down through generations of Indonesian cooks.
Is Empal Gepuk: Smashed Beef difficult to make?
Empal Gepuk: Smashed Beef requires moderate cooking skills. While the steps are clear, some techniques need practice.
How do I store leftover Empal Gepuk: Smashed Beef?
Store leftover Empal Gepuk: Smashed Beef in an airtight container in the refrigerator for up to 4-5 days. The flavors actually improve overnight as the spices continue to meld.
🍽️You Might Also Like
🗺️More from Indonesia
🥘Recipes Using Similar Ingredients
← Previous Recipe
Kalio Daging: Wet Rendang
Indonesia
Next Recipe →
Empal Gentong: Cirebon Beef Soup
Indonesia
Recipe researched by the NusantaraEats Editorial Team
This recipe has been carefully researched, tested, and documented to preserve authentic Indonesian culinary traditions. Sources include traditional cookbooks, regional culinary experts, and cultural heritage references from Indonesia.