Many of you know back home should know this dish – Semur. It’s a favourite for the young and old as it’s a little sweet, yet salty and is all spiced with spices from the spice islands. Lovely! The easiest method is to derive the dish from all the spices, and the other alternative is to make the dish so rich with all the differant spices in it you wouldn’t know what was in it. This indonesian stew has seen many variations, depending on the region where it is made. You can use beef, beef tongue, and even mutton, chicken or fish and quite popularly in Jakarta with the Betawi people, potatoes and eggs are added to the dish too.
Whatever variation you choose to make, the traditional Semur is always done with beef, smoothered for an hour till soft, giving you a kick with all the differant spices in it. Enjoy it with hot steamy rice and a sambal if you like it more spicy.
500 grams beef (flank), sliced (I like them as little mini steaks)
5 tablepoons kecap manis
2 big tomatoes
1/2 tsp ground nutmeg
1 cinnamon stick
500 ml water
3 birds eye chilly (optional, refrain if you’re not the spicy type)
6 cloves garlic
2 tsp. coriander (grinded)
1/2 tsp cumin (grinded)
1/2 tsp black pepper
salt to taste
- Put all spices for the spice paste in the food processor, with a little oil, blend till smooth.
- Heat up a pot with a sandwich bottom with some oil and fry the blended spices until fragrant.
- Add the meat and brown it a while. Stir
- Add diced tomatoes, nutmeg, cinnamon and kecap manis. And 500ml water. Bring to boil then reduce heat to simmer.
- Simmer for about an hour until the meat is really soft. Add more water if necessary.