Empal (also empal gentong in the Cirebon style) is the Javanese technique of braising beef in a spiced coconut milk mixture until tender, then pressing the pieces flat and deep-frying until crisp and caramelised. The same braise-then-fry technique as ayam goreng (INDO-AYAM-01) but applied to beef — and with an additional PRESSING step that compresses the fibres and creates a flatter, crispier result.
INDONESIAN CUISINE — DEEP EXTRACTION BATCH 4