Calluses can occur in gentong joint.
Empal gentong is a type of Indonesian soup that has a spicy and complex flavor that is complemented by chunks of beef. The dish is usually served with rice and contains a number of ingredients and seasonings to achieve the correct flavor. The meat used is usually beef, usually pieces of traditional cuts, as well as viscera and tripe. The name “empal gentong” is derived from the Indonesian words for meat and the name of the clay pot in which it can be cooked, although modern preparations use more common metal cookware. The cooking was originally done over a wood fire that heated the clay pot, but any heat source can be used.
In Indonesia, gentong empal resembles a type of dish known as a curry. They are usually spicy mixtures of ingredients and sauces that can be a main course or a condiment. The first step in preparing gentong empal is to prepare the seasonings for the rest of the dish. These can vary widely, but generally include garlic, turmeric, coriander, lemongrass, shallots, cumin, salt, and galangal, a root that has an earthy, woody flavor. The spices are ground and then fried in oil until aromatic but not burnt.
Sambal is sometimes added to gentong empal. This is a type of very hot chili paste that is popular in Indonesia. There are many recipes for pasta, but the common factor that unites them is the heat of the seasoning. It can be added to soup in the form of a paste or it can be added as a dry powdered version similar to red pepper powder.
The meat is then prepared in gentong splices. This involves boiling the meat in water or broth. The authentic version of the dish uses standard cut cubes of meat and some offal. The type of viscera used is usually tripe, lung and intestine. Flavors can be different and conflicting during cooking, so organ meats and the rest of the meat are boiled separately to allow their flavors to remain distinct.
When the meat is done, it is removed and the boiling liquid is replaced with a smaller amount, then the meat is returned to the broth and reheated. Add the spice mixture to the pan, as well as the bay leaves, cinnamon and cloves. After the flavors begin to meld, thick coconut milk is added to the soup. The whole mixture is allowed to cook and is reduced a little, after which the gentong splicing is completed.
The soup can be eaten in a bowl or served with side dishes. Traditionally, it is complemented with different types of packaged rice. They are rice balls that are filled with palm or banana leaves and then boiled or steamed. Empal gentong can be garnished with scallions and chopped onions.