Hepuk ( indon. and sund. gepuk ), sometimes also empal-gepuk ( sund. empal gepuk - literally “broken hot” ) is an Indonesian cuisine dish that is traditional for Sundanese . It represents thin slices of meat - usually beef tibia , which, after pre-boiling, are stewed for a long time in a sweet-hot sauce based on coconut milk and broth , and then fried in vegetable oil . Enjoys wide popularity in West Java .
Hepuk | |
---|---|
Gepuk | |
Chunks of Hepuka on the market tray | |
Included in the national cuisine | |
indonesian cuisine | |
Place of origin | West Java |
Components | |
Main | beef , coconut milk , palm sugar , spices |
Content
Origin and distribution
Gepuk is the original dish of the - the people inhabiting the western part of the island of Java . Thus, in this part of Indonesia, not very soft beef leg meat is traditionally cooked. There, the dish often appears under the more developed name “Empal Gepuk” , which in Sundanese means “ broken hot” , which is connected with one of the stages of cooking food - beating meat with stone pestle . However, in West Java and beyond, the shortened name is more common, which can be translated as “broken” , semantically close to the Russian word “ chop ” [1] [2] [3] .
As a result of the active resettlement of very numerous Sundanese to other parts of Java, Gepuk became well known there. The practice of cooking this dish is widespread in the capital of the country Jakarta , in which the Sundans have historically played a very important role in shaping the cultural traditions [1] [2] .
Cooking
Usually the starting product for gipuk is meat with a beef leg. Less often, other parts of beef carcass are used to make this dish, and even less often lamb or chicken . Meat, separated from the bones , is boiled in salted water until half cooked, after which they are cut into slices about the size of half a palm without fingers and about a centimeter thick or a little more than that [4] . The fundamental point in the preparation of this dish is cutting meat exclusively along the muscle fibers. Sliced into pieces, the meat is subjected to quite a long beating. Traditionally, for these purposes, large stone pestles and stupas were used by the Sundans, but metal or wooden hammers for cutting meat and cutting boards are increasingly used in modern conditions [2] [3] .
Then the pieces of meat, which after beating are noticeably increasing in size and becoming quite thin, are stewed in a sauce based on coconut milk and broth remaining after cooking the meat, which are mixed in various proportions. The indispensable ingredient of the sauce is palm sugar , tamarind juice or pulp, as well as a large amount of spices , the composition of which can be quite different. Most often, the latter include shallots , garlic , ginger , lemonet raven , chili peppers , coriander , long turmeric , bay leaf , cymbopogon , kaffir-lime leaves, and large and small Kalgan . To prepare the sauce, chopped spices are fried in vegetable oil, then poured with coconut milk and broth. Sometimes, before stewing, each slice of meat is strung on a thin wooden skewer, which it is then held for while eating [2] [3] [4] [5] .
Quenching over low heat lasts a very long time - until the liquid completely boils away from the sauce. After that, the meat is sometimes left for some time in the thickened remnants of the sauce, so that it is even more saturated with spices. However, more often it is immediately cleaned of these residues and transferred to the pan with a large amount of vegetable oil, which is fried for several minutes on high heat, which completes the process of cooking. Ready gepuk represents thin, rather dry and dense slices of meat, usually with clearly defined muscle fibers. Depending on the composition of the sauce, their color shade varies from yellowish to dark brown, and the taste in different degrees combines shades of sweetness and sharpness [4] [5] .
Feed and use
Residents of West Java often cook gepuk at home, however, he enjoys special popularity as a restaurant and street kitchen dish. In this part of Indonesia, slices of gepuka are commonly sold in traditional markets and mobile trays of street peddlers. Often, traders offer a choice of foods of varying degrees of spice and sweetness [1] [2] .
Sometimes Gepuk is present in the hotels menu, including high-level capital hotels. In some cases, hotel chefs go for a fairly substantial modification of the classic recipe, trying to make the food more attractive to foreign tourists [6] .
If at home gepuk is often eaten hot, immediately after preparation, then in the street - as a rule, it is already cooled. Served by itself, it usually serves as a snack, and accompanied by a portion of cooked rice, it turns into a full-fledged main course [1] [2] . Sometimes this dish is a part of tumpeng , a ceremonial dish that is a peaked pyramid of cooked rice surrounded by various side dishes [5] .
Before serving, gepuk is often sprinkled with one of the two most popular Javanese dry seasonings : either onions or shallots with small feathers, roasted in vegetable oil to a hard, brittle texture, or serundang — chopped young coconut pulp, also roasted in oil , often with the addition of various spices and crushed peanuts [2] [4] [7] . In addition to boiled rice , sajursem , vegetables cooked in spicy broth, and , a thick paste-like sauce based on grated red pepper, are often served with it [8] .
Notes
- ↑ 1 2 3 4 Nyam Nyam ... Empuknya Si Empal Gepuk! (indon.) Detik (January 5, 2010). - Electronic version of the magazine "Detik." The appeal date is December 20, 2018.
- ↑ 1 2 3 4 5 6 7 Resep Empal Gepuk yang Enak dan Empuk Khas Sunda (indon.) . Bacaterus (November 17, 2018). - Information portal "Bacherus". The appeal date is December 20, 2018.
- ↑ 1 2 3 Resep Gepuk Sunda yang Empuk (indon.) . Tempo (August 5, 2016). - The electronic version of the magazine "Tempo". The appeal date is December 21, 2018.
- ↑ 1 2 3 4 Utomo et al., 2007 , p. 137.
- ↑ 1 2 3 Erwin, 2013 , p. 47
- ↑ Muhammad Irzal Adiakurnia. Resep Gepuk Daging Sapi yang "Cantik" dan Kekinian (indon.) . Kompas (August 23, 2018). - Electronic version of the newspaper "Compass". The appeal date is December 28, 2018.
- ↑ Masakan Sunda, 2007 , p. five.
- ↑ Pratana et al., 2007 , p. 124.
Literature
- Lilly T. Erwin. Aroma Rasa Kuliner Indonesia - Olahan Tumpeng Mini. - Jakarta: PT Gramedia Pustaka Utama, 2013. - 56 p. - ISBN 978-979-2285-789 .
- Yullia T., Astuti Utomo. 668 Resep Masakan Khas Nusantara dari 33 Provinsi. - Jakarta: AgroMedia, 2007. - 424 p. - ISBN 978-979-0062-009 .
- Tim Dapur Demedia. Aneka Masakan Sunda. - Jakarta: DeMedia, 2007. - 49 p. - ISBN 978-979-1471-015 .
- 505 Masakan Nusantara Favorit. Marta Pratana, Nanit. - Jakarta: Gradien Mediatama, 2007. - 335 p. - ISBN 978-602-8260-114 .