Empal Puck Manis Gurih - fried sate of beef

Ingredients

• 500 gbeef
• 1,500 mlwater
• 3Indonesian bay leaves (daun salam)
• 500 mlbeef stock
• 100 mlthick coconut milk
• 1lemongrass stalk
• 1 tbsptamarind water
• 1 tspsalt
• to tastesatay sticks
• to tasteoil, for frying
• 7shallots
• 5 clovesgarlic
• 1 tbspcoriander seeds
• 2candlenuts
• 4 cmgalangal

Instructions

1. 1

   Cook and thread

   Bring the water to a simmer with 2 of the salam leaves and the beef. Cook the beef until done, then lift it out and cut it into strips. Flatten the strips to ½ cm thick and thread them onto satay sticks.

2. 2

   Make the paste

   Pound or grind the shallots, garlic, coriander, candlenuts and galangal into a paste. Heat the beef stock with the coconut milk, remaining salam leaf, lemongrass, salt, tamarind water and the threaded beef; cook until the sauce thickens.

3. 3

   Fry the satay

   Heat oil in a pan and fry the satay until golden brown. Serve.

What is empal puck manis gurih?

Empal is an Indonesian-style preparation of seasoned beef, and this version is served as satay: strips of beef threaded onto sticks and fried. The name describes a sweet and savoury flavour, while the recipe also brings in the tang of tamarind and the richness of coconut milk.

The method builds flavour in stages. First the beef is cooked until tender enough to flatten, then it simmers with a spice paste before a final fry.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The beef provides most of the protein, while the coconut milk and frying oil contribute much of the fat. The beef and any rice served alongside provide most of the meal’s carbohydrates. Pair a portion with plenty of fresh vegetables and rice to balance the plate.

The aromatics and spice paste

Spice paste: Shallots, garlic, coriander, candlenuts and galangal are ground together so their flavours coat the beef evenly. Candlenuts help give the sauce body; if unavailable, use macadamias as a practical substitute, though this changes the ingredient list.

Cooking the beef

Initial simmer: Cook the beef with two salam leaves until done, then remove it before cutting. The recipe does not specify a cut or exact cooking time, so check that the meat is cooked through and tender enough to flatten.

Flattening: Aim for strips around ½ cm thick, as directed. This gives the sauce plenty of surface to cling to and makes the pieces easier to thread.

Building the coconut sauce

Simmering: The stock, thick coconut milk, aromatics, salt and tamarind water form the second cooking liquid. Keep the heat moderate and stir as needed so the coconut mixture thickens without catching on the pan.

Salam and lemongrass: These provide the aromatic base. The recipe uses two salam leaves for the first simmer and the remaining leaf for the sauce.

Getting a golden finish

Frying: The satay is fried after it has simmered in the sauce. Use hot oil and turn the sticks as needed, stopping when the beef is golden brown.

Work in batches if the pan is crowded. This helps the beef fry rather than steam, and leaves room to turn the sticks safely.

Serving ideas

Serve the beef satay hot, with steamed rice to make a more substantial meal. Fresh cucumber or a crisp salad can add a cool contrast to the rich coconut sauce.

If there is sauce left in the pan, spoon a little over the beef or rice rather than letting it go to waste.

Recipe notes & tips

• Cut the beef into strips only after it has cooked, as directed.
• Flatten the strips to an even ½ cm thickness so they cook consistently.
• Grind the spice ingredients into a fine paste for an even coating.
• Stir the coconut mixture as it thickens to help prevent it sticking.
• Fry the satay in batches if needed to avoid overcrowding the pan.

Variations

• Extra tang: Add more tamarind water to the sauce to make its sour note more pronounced.
• More heat: Include fresh chilli in the spice paste for a spicier version.
• Rice side: Serve with steamed rice to turn the satay into a filling main meal.
• Fresh contrast: Add cucumber or salad alongside the hot beef.
• Alternative nuts: Use macadamias in place of candlenuts if they are unavailable.

Common mistakes to avoid

• Uneven strips: Flatten the beef to about ½ cm so the pieces cook at a similar rate.
• Rushed simmer: Let the sauce thicken before frying so it can coat the beef.
• High sauce heat: Keep the coconut mixture at a moderate simmer and stir to prevent it catching.
• Crowded frying pan: Fry in batches so the beef browns instead of steaming.
• Unsecure threading: Push the sticks through the flattened strips carefully so the beef stays in place when turned.

How to store

Refrigerate leftover beef in a covered container for up to 3 days. Reheat gently in a pan until hot throughout; add a small splash of water if the sauce has become too thick.

Frequently asked questions