Material:

250 g beef meat Brisket
250 g beef liver
250 g of beef spleen
2 tablespoons vegetable oil
2 bay leaves
1 stalk lemongrass, crushed
Dilute 1 liter of coconut milk from 1 grated coconuts
250 ml thick coconut milk from ½ grated coconut

Spices, puree:

8 red onions
4 cloves garlic
4 cloves pecan
3 cm turmeric
½ tsp pepper grain
2 tsp salt

Topping:

3 tablespoons fried shallots
2 tablespoons minced scallions

How to Make Empal Gentong From Cirebon:

Boiled beef and offal separately in enough water until tender.
Remove the meat and offal, cut into pieces. Set aside meat broth of 500 ml.
Heat oil, saute the mixture until fragrant spices. Add the greetings and lemon grass, stir until wilted.
Insert slices of meat and offal, stir well. Lift.
Place in a pan, pour coconut milk broth and diluted. Cook until boiling and spices to infuse.
Pour thick coconut milk. Cook over low heat until sauce is thick and oily.
Lift. Sprinkle Sprinkles materials. Serve hot.

Serves 6