Semur Daging (Beef cooked in sweet soy sauce)

https://www.flickr.com/photos/lunaexploration/22117024080/sizes/l/

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.

 

Semur Daging

Ingredients:

  • 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
  • 1 tomato
  • 800 ml water
  • 2 tbs oil

 

Methods:

  1. Preheat oil. Stir fry shallot, garlic and belacan until the fragrant come out.
  2. Add beef. Cook until the colour change.
  3. Add salt, pepper, palm sugar and sweet soy sauce., garam, merica bubuk, gula merah, dan kecap manis. Aduk rata.
  4. Add tomato. Cook again for about 5 minutes.
  5. Add water. Cook until the sauce becoming thick.

Kue Lumpur Pandan

 

 

 

Kue Lumpur Pandan

Ingredients:

  • 75 gr butter
  • 150 gr plain flour
  • 100 gr sugar
  • 1 tsp salt
  • 4 eggs
  • 300 ml coconut milk
  • 300 ml water
  • 150 gr steam potato, mashed
  • pandan paste

Topping:
100 gr sultanas

 

Methods:

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.

Soto Betawi (Jakarta)

Soto Betawi 

Ingredients:
– 1/2 kg beef lung
– 1 ltr fresh milk
– 1 tomato, dice
– 1 spring onion
– 1 celery
– 2 tbs canola oil
Grounded ingredients:
– 1 shallot
– 5 cloves garlic
– 3 candlenuts
– 1 tsp pepper
– 3 kaffir lime leaves
– 2 lemongrass
– 1 cinnamon
– 2 cardamom
– 1 star annised
– 1 tbs salt
– 1 1/2 tbs sugar
– 1 tsp chicken powder
Additional:
– Crackers
– Carrot and cucumber pickles  (1 carrot & 1 cucumber, cut dice, mix with 2 tbs sugar, 1/2 tbs salt and 2 tbs vinegar in warm water, let it for about 1 hr or more) .
– fried shallot
– warm rice
Methods:
Preheat oil in a pan. Stir fry grounded ingredients, kaffir lime leaves and lemongrass. Set aside.
Boil beef lung in 2 lt. water until tender. Let it cool and then cut dice.
Boil 1 lt. water, then add beef lung, stir fry ingredients, star anise, cardamom, cinnamon, sugar and salt. Cook for about 30 minutes.
Add fresh milk and chicken powder. Let it boil.
Ready to serve.

Babat Gongso (Jawa Tengah)

Babat Gongso

 

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

soto banjar

 

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.

 

Ingredients

  • 3 L water
  • 1 kg chicken
  • 1 tsp ginger powder
  • 1 tbs salt
  • 3 cardamom
  • 1 cinnamon
  • 6 cloves
  • 1 tsp nutmeg powder
  • 1 tsp pepper

Grounded ingredients:

  • 1 shallot
  • 5 cloves garlic

Additional:

  • Rice Cube
  • 100 g rice vermicelli
  • 6 potato cakes
  • 4 boiled eggs

Garnish:

  • 1 green onion
  • 1 tbs celery
  • 1 tbs fried shallot
  • lime juice
  • sweet soy sauce
  • soy sauce
  • sambal

Methods:

  1. Boil chicken with salt, bay leaves and ginger until tender. Let it cool. Shredded the chicken. Set aside.
  2. Take the chicken stock and put all the ingredients. Let it boil. And continued cook for about 15 minutes.
  3. Arrange rice cube, rice vermicelli , potato cakes and egg in a bowl.  Pour the hot soup. Add the garnish as you like.
  4. Ready to eat.

 

soto banjar

 

Ayam Pop (Sumatera Barat)

Ayam Pop

 

One guest post from me on Cemplang-Cemplung , this time i try to make one recipe from West Sumatera. Let;s check the recipe and the complete story of Ayam Pop at Cemplang Cemplung.

 

 

 

 

 

 

Taoge Goreng (Betawi/Jakarta) / Fried Bean Sprout

Toge Goreng

 

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.

Let’s just try it out!

Toge Goreng 2

 

Enjoy!!!

 

My Books in Gramedia

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

Snack Arisan & Piknik : http://www.puspa-swara.com/puspaswara/index.php?page=shop.product_details&flypage=flypage.tpl&product_id=1130&category_id=33&option=com_virtuemart&Itemid=71

Sedap Santap : http://www.puspa-swara.com/puspaswara/index.php?page=shop.product_details&flypage=flypage.tpl&product_id=1156&category_id=132&option=com_virtuemart&Itemid=71

Segarnya Minuman ala Cafe : http://www.puspa-swara.com/puspaswara/index.php?page=shop.product_details&flypage=flypage.tpl&product_id=1153&category_id=33&option=com_virtuemart&Itemid=71

 

Happy Hunting!!!

photo

My work on Scarllett Magazine

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.

Citron mint with presse

 

citron presse with mint

 

grilled eggplant with chilli

 

grilled eggplants with chilli

Rawon

Rawon

 

What is Rawon?

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.

Rawon

Source : Kedai Rachmah

Ingredients:

1/2 kg beef

1 lemongrass
6 kaffir lime leaves
1 cm galangal
2 tbs tamarind juice
100 gr bean sprout
Grounded ingredients :
6 cloves shallot
5 cloves garlic
2 red chilli
1/2 tsp coriander seed
1/4 tsp pepper
1/2 tsp cumin seed
1 tsp turmeric
1,5 cm Kencur
1 tsp belacan
8 bh Kluwak/black nuts (you can find it in asian store)
sugar and salt to taste

4 tbs canola oil

Method :
  1. Heat oil in the pan
  2. Stir fry all the grounded ingredients with lemon grass, kaffir lime leaves and galangal until the fragrant come out.
  3. Add tamarind, mixed well.
  4. Increase the heat then add beef meat, cook until meat change colour and then add water.
  5. Cook until beef tender.
  6. Ready to serve with fried shallot, bean sprout, salted egg, crackers and sambal terasi.

 

rawon1

 

At the end…..the recipe still not the same with my mom recipe but still yummyyyyy….but still i want to make my mom’s rawon so next time should call her and try to make her version of rawon…….

Rawon2