This is a stewed beef dish with a heavy Dutch influence (Semur is a translation of the Dutch word “smoor”, which means stewing or braising). This dish comes in many variations, depending on the region in Indonesia where it’s cooked.
As cooking time can be up to 2 ½ hours, you can pick a cheap cut of beef and it will still come out tender. The combination of Clove, Nutmeg and Cinnamon gives this dish a really nice distinctive flavour. Serve with boiled rice.
Ingredients:
Semur Daging
500 gr Stewing Beef
2 medium sized Onions
4 Cloves of Garlic
150 ml cooking oil
300 ml water
2 tablespoons Vinegar or lemon juice
3 tablespoons Kecap Manis
3 large tomatoes
1 large potato
2 hardboiled eggs
Bumbu’s:
2 Salem leaves (Indonesian bay)
1 teaspoon ground clove
1 teaspoon ground nutmeg
½ teaspoon cinnamon
1 star anise
Pepper and salt
Preparation:
Heat the oil in heavy bottom pan and lightly brown the diced beef. Add the diced onions and garlic and wait for them to soften. Mix in the bumbu’s and add the Kecap, vinegar and enough water so that all the beef is covered.
Simmer on a low heat for about 2 ½ hours until meat is very tender. Add the diced potatoes, skinned and chopped tomatoes and halved eggs for the last ½ hour cooking time. Keep an eye on the water level, if it’s getting to dry, add a small amount of water.
The fresh tomatoes can be replaced with chopped, tin tomatoes for an equally good result.
Before serving remove salem leaves and star anise.
Indonesian Sate's
This is a fabulous treat for summer barbecue's with a fresh salad and French bread or even a quick supper with Indonesian fried rice.
Ingredients:
500 gr. of Beef, Pork or Chicken
Marinade:
Sate's
1 Onion
1 Garlic clove
30 ml Dark Soya sauce
1 teaspoon Coriander powder
1 teaspoon Lemon Grass
1 teaspoon Hot Chilli paste
1 glass red wine (optional)
30 ml water
Preparation:
Dice the meat in to 2 cm square cubes and put onto bamboo skewers(about 4 per stick).
Combine all the marinade ingredients into a food processor and make into a smooth paste. Poor this over the prepared sate's and leave to marinade for at least 2 hours.
Cook the sate's on the barbecue or under the grill for 5 -10 min. until done and serve with hot Peanut Sauce.
