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
- 1 tomato
- 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.
- Add tomato. Cook again for about 5 minutes.
- Add water. Cook until the sauce becoming thick.