Semur is derived from the Dutch word ‘smoor‘, which means smothered, it’s a type of meat stew that is braised in thick brown gravy commonly found in Indonesian cuisine. The main ingredient used in semur gravy is kecap manis (sweet soy sauce), shallots, onions, garlic, ginger, candlenut, nutmeg and cloves, in some area sometimes pepper,coriander, cumin and cinnamon might be added. Soy sauce is the most important ingredient in the Semur-making process because it serves to strengthen the flavor, but it should still feel blended harmoniously with other ingredients. In addition to the main ingredient, semur might also consists of wide range of variation in the presentation, such as the addition of meat (mainly beef), beef tongue, potato, tofu, tomato, tempeh, eggs, chicken, fish and often sprinkled with bawang goreng (fried shallot) or other variations according to the tastes of the communities in each regions. (Wikipedia)
People usually eat it with steam rice. But in Jakarta/batavia, people eat it with steam coconut rice called nasi uduk. One of my favourite since i was young. Again, can;t believe that i could cook it by myself. A bit of great achievement for me, lol. Even live far away from my origin but still cook Indonesian food almost every day. Lucky us, easily find the ingredients here. Let’s find out and try the recipe.
300 gr beef
2 cloves shallot, thinly slices
3 cloves garlic, thinly slices
1 cm ginger
1/2 tsp belacan
1 tsp salt
1/8 tsp pepper
1 tsp palm/coconut sugar
4 tbs sweet soy sauce
800 ml water
2 tbs oil
Preheat oil. Stir fry shallot, garlic and belacan until the fragrant come out.
Add beef. Cook until the colour change.
Add salt, pepper, palm sugar and sweet soy sauce., garam, merica bubuk, gula merah, dan kecap manis. Aduk rata.
1.Mix sugar and egg using electric mixer. Add salt and vanili extract.
2.Using low speed, pour coconut milk, then mashed potato and flour gradually.
3.Add water and then melted butter, mixed well. Then add pandan paste.
4.Preheat kue lumpur pan, basting with margarine, pour batter until 3/4 pan. close lid. Let it cook. Half way put the topping and cook again until the top dry. Ready to serve.
Another guest post from me on Sarang Japati . The author of Sarang Japati is Elsye, she’s my fellow foodie blogger and one of indonesian foodblogger admin as well. It was an honour from me to be her guest writer as before i was learnt cooking from her blog. This time i cooked babat gongso for her guest post. Let’s just check babat gongso recipe on Sarang Japati. Enjoy!!!
Soto Banjar is one of legendary food from Banjarmasin – South Kalimantan. It’s so tasty and really nice to have at the winter time. But in Banjarmasin, you could easily find it in hawker market everyday. Also, it’s one of my childhood memory when my family was living there for years.
3 L water
1 kg chicken
1 tsp ginger powder
1 tbs salt
1 tsp nutmeg powder
1 tsp pepper
5 cloves garlic
100 g rice vermicelli
6 potato cakes
4 boiled eggs
1 green onion
1 tbs celery
1 tbs fried shallot
sweet soy sauce
Boil chicken with salt, bay leaves and ginger until tender. Let it cool. Shredded the chicken. Set aside.
Take the chicken stock and put all the ingredients. Let it boil. And continued cook for about 15 minutes.
Arrange rice cube, rice vermicelli , potato cakes and egg in a bowl. Pour the hot soup. Add the garnish as you like.
Toge goreng is one of indonesian traditional food, usually find in Jakarta and Bogor. Even the name is fried bean sprout, it doesn’t mean the food is fried. Only the tofu that was fried actually. It has rice cube, egg noodle and bean sprout of course with sauce made from oncom and tauco (all made from soy bean). The taste should be salty, sour and sweet. As Indonesian food has rich flavour.
So happy finding my books in Gramedia – Indonesia. Me and Pawonike had wrote 4 books so far that had been published in Indonesia. If you are interesting to collect them, you could find those books at Gramedia all over Indonesia. Thanks to Puspa Swara who giving us opportunity to published our own book.
You could also buy them online :
Pastry & Pie : http://www.puspa-swara.com/puspaswara/index.php?page=shop.product_details&flypage=flypage.tpl&product_id=1093&category_id=33&option=com_virtuemart&Itemid=71
Months ago, a new magazine based in US offering me to be one of their food photography contributor. The name of the magazine is Scarllett Magazine. They had online and printed version of it. I just feel proud of my self when i saw my works was there, lol.
Feel free to find some of my works here, you can click the link to find the recipe.
Rawon or Nasi Rawon/Rawon Rice (when served with rice) is a strong rich tasting traditional Indonesian beef black soup. It uses black nuts/keluak (Pangeum edule, fruits of kepayang tree) as the main spice which gives the strong nutty flavor and dark color to the soup. wikipedia
Rawon originally comes from Jawa Timur, one of province in Indonesia. My ancestor are from Jawa Timur that;s why i know this kind of food but unfortunatelly i never made it from scratch. Even though my mom always made this kind of soup at home and people love my mom’s rawon but i never care about the recipe until i live abroad, far from my hometown. Since I live in Perth 3 years ago, i started to realize how important to preserve my traditional food, besides i love indonesian food too much…lol. So now, let’s just try made rawon from the scratch. This time i tried recipe from mba Rachmah blog.