Entree: Indonesia – Sundanese West Java – Empal Gepuk (Sundanese pressed and caramelized sweet-spiced fried beef)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 1.5 lb (700 g) beef rump or sirloin, whole
- 2 cups (480 ml) water for simmering
- 6 shallots
- 4 cloves garlic
- 1 tbsp (8 g) ground coriander
- 1/2 tsp (1 g) white pepper
- 1 tsp (5 g) salt, plus more to taste
- 1 inch (2.5 cm) galangal, peeled (or 1/2 tsp galangal powder)
- 2 kaffir lime leaves (optional)
- 1 cup (240 ml) coconut milk
- 3 tbsp (45 g) palm sugar (gula jawa), grated
- 3 tbsp (45 ml) kecap manis (sweet soy sauce)
- 1/2 cup (120 ml) vegetable oil for frying, plus more as needed
- Lime wedges for serving
- Sambal terasi or sambal oelek for serving (optional)

Instructions

1. Blend or pound the shallots, garlic, ground coriander, white pepper, galangal (if using fresh), and salt into a coarse spice paste.
2. Place the whole beef in a pot with the spice paste, coconut milk, water, and kaffir lime leaves. Bring to a gentle simmer, cover, and cook for 45–60 minutes until the beef is very tender and easily pierced with a fork.
3. Remove the beef from the braising liquid and let it cool slightly. Reserve about 1/2 cup (120 ml) of the braising liquid. Using a meat mallet or the side of a heavy pan, gently pound the beef to slightly flatten and loosen the fibers (this is the "gepuk" step).
4. Slice the flattened beef against the grain into 1/4-inch (6 mm) thick pieces.
5. In a shallow pan, heat 1/4 cup (60 ml) of the oil over medium heat. Add the palm sugar and reserved braising liquid, stirring until the sugar dissolves and forms a glossy syrup.
6. Add the sliced beef and kecap manis to the pan and fry, turning frequently, until the beef is well coated, slightly caramelized, and edges are beginning to darken, about 6–8 minutes. Add more oil if needed for frying and to achieve a glossy coating.
7. For a firmer, crisper texture, briefly deep-fry the coated slices in hot oil (about 350°F / 175°C) for 30–60 seconds per side, then drain on paper towels.
8. Serve Empal Gepuk warm with lime wedges and sambal on the side, accompanied by steamed rice.