Main Dishes & Rice
Empal Asem (Tangy Clear-Broth Beef Soup)
Prep
20 min
Cook
55 min
Servings
4
Level
Medium
A clear, refreshing version of empal gentong — the broth gets its bright tang from tamarind instead of coconut milk! The beef is tender and the spice blend is still rich and full-flavored. This is the lighter option for anyone who isn't a fan of creamy coconut-milk broths but still wants that bold empal flavor.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500g beef tenderloin
- 200g beef tripe (boiled until tender)
- 1.5 liters water
- 5 Spice paste: shallots
- 4 clove garlic
- 3 inch piece turmeric
- 2 inch piece ginger
- 1 inch piece galangal
- 2 tsp coriander seeds
- 3 leaves Whole spices: bay leaves
- 2 stalks lemongrass
- 3 tbsp tamarind pulp
- 1 tsp salt
- 1/2 tsp palm sugar
- For serving: boiled bean sprouts
- Green onions
- Fried shallots
- Emping (melinjo crackers)
- Sambal (chili sauce)
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👩🍳 Instructions
- 1 Boil the beef until tender, then cut into small pieces
- 2 Cut the tripe into small pieces
- 3 Strain the broth
- 4 Blend the spice paste ingredients and sauté until fragrant
- 5 Add the spice paste to the broth
- 6 Add the bay leaves and lemongrass
- 7 Add the beef and tripe
- 8 Dissolve the tamarind pulp in a little water, strain, then add to the broth
- 9 Add the salt and palm sugar
- 10 Cook for 15 minutes, then adjust the seasoning to taste
- 11 Serve with bean sprouts, green onions, fried shallots, and emping crackers
💡 Tips
• Good-quality tamarind pulp makes the broth taste fresher and more delicious
• The broth should be clear — unlike coconut-milk-based empal gentong
• The beef needs to be tender — boil until it can be easily pulled apart with a fork
• Fried emping crackers add extra texture and flavor to complete the dish
📊 Nutrition Facts / serving
320
Calories (kcal)
30g
Protein
14g
Fat
16g
Carbs
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