Empal Gentong Cirebon - beef in creamy coconut milk sauce from Cirebon

 

beef in creamy coconut milk sauce from Cirebon

ingredients:

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

 

bumbu:

9 shallots

5 cloves garlic

4 candlenuts

3 cm kunyit

 

garnish:

2 spring onions, finely sliced

2 tbsp bawang goreng

6 rawits dried, chopped

 

preparation:

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.