Semur terong

Semur is 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, 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 blends 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. Semur derived from the Dutch language Smoor, which means food that has been smothered with something, in this case tomatoes and onions.

Info aggiuntive

Livello di difficoltà:
4 - 6
Tempo di preparazione:
20 minuti
Tempo di cottura:
60 minuti


250-300 grammi d'osso di manzo
400-500 grammi di carne di manzo, opzionale
4 melanzane
4 pomodori
100 grammi di tagliatelle di riso, opzionale
1/2 limone o aceto distillato
1-2 cipolle o cipolle rosse
6-8 spicchi d'aglio
peperoncini, a piacimento
1/2 cucchiaio di polvere di coriandolo
1/2-1 cucchiaino di polvere di pepe
1 cucchiaio di sale
1/4-1/3 cucchiaino di polvere di noce moscata
1 cucchiaio di burro o margarina
5-6 cucchiai di salsa di soia dolce
olio da cucina

Preparare gli ingredienti.



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