Cirebon is located at the east end of West Java province, bordering to Central Java. The people of Cirebon have a unique culture that is a blend of the two cultures, Javanese and Sundanese. Also, people of Cirebon have varieties of typical culinary that are generally salty and spicy. One is Empal Gentong.
We can say that Empal Gentong is a curry/ the goulash cooked using clay pots. Empal Gentong can be eaten with rice or Lontong (a rice wrapped in banana leaves cylindrical).
How to make Empal Gentong is relatively easy. The ingredients were also readily available in supermarkets. The main ingredients are beef brisket, or jerohan (tripe, lungs, intestines), fresh coconut milk, spices such as lemongrass, bay leaves, cloves, onion, garlic, turmeric and salt.
The first step, beef and offal boiled separately until tender. Then cut them small and thin. After that, the broth is separated. Then fry the spices until fragrant. Add lemongrass, bay leaves and cloves. They will give fragrant aroma and tempting delicious taste. Then, put the beef broth and coconut milk, and boiled. The next step is put a piece of meat and offal, then cooked over low heat until the flavors are mingled.
Once cooked, the Empal Gentong is ready to be served with a sprinkling of herbs complement such as the sliced chives leaves and fried onion. Those who want a spicy cuisine, use the dried chili.