Semur daging with a twist

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semur dagingSemur is 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!  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, with potatoes and eggs.

Whatever variation you choose to make, the traditional Semur is always done with beef, smothered for an hour till soft, giving you a kick with all the different spices in it. Enjoy it with hot steamy rice and a sambal if you like it spicy.

Originating from the land of the assam laksa, she is home-based in southern Germany. Authentic asian cooking challenges her to bring fond foodie memories of home in her kitchen.