Empal gentong is a traditional soup originating from Cirebon. Cooked in a clay pot, the soup is usually made with a combination of beef, shallots, garlic, candlenut, turmeric, nutmeg, coconut milk, kecap manis soy sauce, cloves, lemongrass, and kaffir lime leaves.

There are many variations on the soup, so the ingredients may vary. The soup is slowly simmered in a clay pot until the meat becomes tender and starts to fall apart. Before serving, the soup is traditionally garnished with chives (kuchai), which give a mild garlicky and grassy flavor to empal gentong.