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Statements

Subject Item
dbr:Empal_gentong
rdf:type
yago:Substance100020090 yago:Dish107557434 yago:Matter100020827 yago:PhysicalEntity100001930 yago:Nutriment107570720 yago:Food100021265 yago:Soup107583197 owl:Thing wikidata:Q2095 dbo:Food yago:WikicatIndonesianSoups
rdfs:label
Empal gentong Empal gentong
rdfs:comment
Empal gentong (Carakan: ꦲꦼꦩ꧀ꦥꦭ꧀ ꦒꦼꦤ꧀ꦛꦺꦴꦁ aksara Sunda: ᮈᮙ᮪ᮕᮜ᮪ ᮍᮨᮔ᮪ᮒᮧᮀ) adalah makanan khas masyarakat Cirebon, Jawa Barat. Makanan ini mirip dengan gulai (gule) dan dimasak menggunakan kayu bakar (pohon mangga) di dalam gentong (periuk tanah liat). Daging yang digunakan adalah usus, babat dan daging sapi. Empal gentong berasal dari Kabupaten Cirebon. Makanan khas Cirebon lainya masih ada lagi yaitu tahu gejrot dan docang. * l * * s Empal gentong is a spicy Indonesian curry-like beef soup originating in Cirebon, West Java. It is a variety of the Soto cuisine and is similar to gulai that is usually cooked with firewood in a gentong stove (Javanese for: clay pot). The ingredients include cuts of beef, and cow offal such as intestine, tripes, lungs, etc. cooked with curry-like spices in coconut milk, garlic, chilies, chives (kuchai) and sambal in the form of chilli powder. Empal gentong can be eaten with steamed rice, ketupat or lontong. Empal gentong originated from Battembat, Tengah Tani, Cirebon Regency.
foaf:name
Empal gentong
dbp:name
Empal gentong
foaf:depiction
n19:Indonesian_soup-Empal_Gentong-01.jpg
dc:type
Main course
dcterms:subject
dbc:Cirebonese_cuisine dbc:Indonesian_cuisine dbc:Indonesian_soups dbc:Indonesian_beef_dishes dbc:Beef_dishes
dbo:wikiPageID
32315715
dbo:wikiPageRevisionID
1122325489
dbo:wikiPageWikiLink
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owl:sameAs
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dbo:thumbnail
n19:Indonesian_soup-Empal_Gentong-01.jpg?width=300
dbp:caption
Empal gentong
dbp:country
dbr:Indonesia
dbp:course
Main course
dbp:imageSize
250
dbp:mainIngredient
Various beef and offal in spicy soup
dbp:region
Cirebon, West Java
dbp:served
Hot
dbo:abstract
Empal gentong is a spicy Indonesian curry-like beef soup originating in Cirebon, West Java. It is a variety of the Soto cuisine and is similar to gulai that is usually cooked with firewood in a gentong stove (Javanese for: clay pot). The ingredients include cuts of beef, and cow offal such as intestine, tripes, lungs, etc. cooked with curry-like spices in coconut milk, garlic, chilies, chives (kuchai) and sambal in the form of chilli powder. Empal gentong can be eaten with steamed rice, ketupat or lontong. Empal gentong originated from Battembat, Tengah Tani, Cirebon Regency. Empal gentong (Carakan: ꦲꦼꦩ꧀ꦥꦭ꧀ ꦒꦼꦤ꧀ꦛꦺꦴꦁ aksara Sunda: ᮈᮙ᮪ᮕᮜ᮪ ᮍᮨᮔ᮪ᮒᮧᮀ) adalah makanan khas masyarakat Cirebon, Jawa Barat. Makanan ini mirip dengan gulai (gule) dan dimasak menggunakan kayu bakar (pohon mangga) di dalam gentong (periuk tanah liat). Daging yang digunakan adalah usus, babat dan daging sapi. Empal gentong berasal dari Kabupaten Cirebon. Makanan khas Cirebon lainya masih ada lagi yaitu tahu gejrot dan docang. Selain menggunakan kayu bakar dan gentong, makanan ini disajikan menggunakan kucai(Allium tuberosum) dan sambal berupa cabai kering giling. Empal gentong dapat disajikan dengan nasi atau juga lontong. Lontong menurut orang Cirebon hanyalah beras yang dimasukan kedalam daun pisang yang sudah dibentuk silinder, tidak ada campuran lainnya, kemudian direbus selama 4 jam. * l * * s
gold:hypernym
dbr:Soup
prov:wasDerivedFrom
wikipedia-en:Empal_gentong?oldid=1122325489&ns=0
dbo:wikiPageLength
1959
dbo:ingredientName
Variousbeefandoffalin spicy soup
dbo:servingTemperature
Hot
dbo:country
dbr:Indonesia
dbo:ingredient
dbr:Offal dbr:Beef
dbo:region
dbr:West_Java dbr:Cirebon
foaf:isPrimaryTopicOf
wikipedia-en:Empal_gentong