Semur is a type of Indonesian meat stew.
The meat braised in thick brown gravy that mix with spices such as shallots, garlic, ginger, coriander, cloves, cumin & kecap manis.
Kecap manis (Indonesian sweet soy sauce) is the most important ingredient in the Semur.
In addition to the main ingredient Semur might also consists of wide range of variation in the presentation such as the addition of tomato, potato or eggs.
Semur often appeared on the celebration events.
I remember my mom used to make this and she added chili so it has some heat in it & serve with emping. Most of the time I soaked the emping with the broth & lots of Emping. It is nice to eat steam rice with it’s broth, because the broth become so tasty, it has the spices, the meat and the tomatoes.
2lbs. stewing steak, cut into cubes
1 brown onion, finely chopped
3 cloves garlic, smashed and chopped
3 shallots, pelled & chopped
1/2 teaspoon nutmeg
a dash of black pepper
2 whole cloves
1/2 inch slice ginger, smashed and chopped
2 teaspoons coriander
1 teaspoon cumin
2 curry leaves
2 tomatoes, slices
1 tablespoon brown sugar
2 tablespoon Indonesian sweet soy sauce
salt to taste
1 tablespoon lemon juice(optional)
Fry the onion, shallots, garlic, nutmeg, pepper, cumin, coriander and cloves in vegetable oil until the onion & shallots are soft.
Add the meat and fry until it changes colour.
Add the sugar, soy sauce, lemon juice, tomatoes slices, curry leaves and salt to taste.
Add enough water to cover, put on the lid and simmer until the meat is tender.
Serve while it is still warm.