Empal Daging (Indonesian Sweet & Spicy Fried Beef)

Today, I am sharing with you, Empal Daging, the exquisite Indonesian Sweet & Spicy Fried Beef that promises to transport you to the vibrant streets and bustling markets of Indonesia with every savory bite.

Did you know that Empal Daging’s name is derived from the Javanese word “empal,” which means “to pound”? Traditionally, the beef was pounded to tenderize it before marinating and frying, resulting in its distinct melt-in-the-mouth texture. This dish offers a glimpse of the artistry and creativity embedded in Indonesian cooking techniques.

The magic begins as the marinated beef sizzles and crackles in a hot pan (or an Airfryer for a healthier option), releasing an irresistible aroma. The browned edges of the beef are adorned with a rich caramelized glaze, courtesy of the dark palm sugar in the marinade. As you take that first bite, your palate is greeted with a burst of sweet sensations, gently tempered by the underlying warmth of chili and aromatic spices.Traditionally, Empal daging is served with a mound of fragrant steamed rice and various side dishes. Without further ado, let’s get cooking, shall we?

Tool I used:

• Nonstick pot – Easy to clean, heat-up evenly, and, the best part, it is non-stick.
• Airfryer – Smart cooking and/or frying using very little oil, easy to clean and very reliable.

Tip: The marinated but unfried beef chunks can be stored in an air-tight container for up to a month if stored properly, see the recipe direction for more details.

Ingredients:

• 1 lb beef shank
• 3 lime leaves
• 3 bay leaves
• 1 lemongrass – cut into3 pieces and smashed them to release its aroma
• 1-inch galangal – smashed it as well (can substitute with 1 teaspoon of galangal powder)
• 400 ml beef broth
• 2 tablespoon coconut cream
• 50 gr dark palm sugar or brown sugar
• 1 tablespoon tamarind juice
• 2 tablespoon sweet soy sauce
• Salt to taste

Spices:

• 5 cloves garlic – peeled
• 3 small-sized shallot – peeled and cut in half
• 2 candlenuts
• 1 tablespoon coriander powder
• ½ teaspoon white pepper
• ½ cup of olive oil

Directions:

• Clean the beef shank well. Then, boil it in a pot of water until it is well-cooked (about 20 minutes or so). Set aside and let it cool.
• Once it cools down, cut into smaller chunks as you like. After that, pound those beef chunks. Set aside.
• Put all of the spices ingredients into a blender and blend them until it forms like a paste.
• Under a low-medium heat, pour the spice paste into a nonstick pot. Stir-fry until it is fragrant. Add lime leaves, bay leaves, galangal and lemongrass. Give it a quick stir.
• Then, add beef broth, coconut cream, dark palm sugar, salt and sweet soy sauce.
• Also, add the beef chunks and give it a stir until all are mixed thoroughly.
• Lower the heat and simmer until most of the liquid are evaporated and the spices penetrate into the meat.
• Once it’s cooked well. Take out the beef chunks and let them cool down. At this point, you can store some that you want to use later into an air-tight container and put it in the freezer. It should last up to a month if stored properly.
• Now, cook the beef chunks in the air fryer for 10 mins at 400F or 205C. Once it’s done, take them out and let them cool off before serving.
• Serve Empal Daging with warm fluffy steamed rice and your other favorite side dishes. Bon Appetit!