Semur Betawi, Betawi-Style Semur

Written by on June 14, 2012 in Java Culinary with 0 Comments

Semur Betawi, Betawi-Style Semur

Semur Betawi Recipe (Betawi-Style Semur)


Semur Betawi
-Betawi-Style (Indonesian) Semur-

669 grams (1475 lbs) beef back ribs, cut into pieces
5 tablepoons kecap manis (Indonesian sweet soy sauce)
2 tomatoes, diced
1/2 nutmeg, grated
1/2 mace
5 cloves
3-centimeters (1-inch) cinnamon stick
cooking oil
1 liter (1-qt) water

Spices Paste:
6 cloves garlic
9 shallot
3-centimeter (1-inch) long ginger
5 candlenuts
2 teaspoons toasted ground coriander
1/8 teaspoon toasted ground cumin
3/4 teaspoon ground white pepper
salt as desired

1. With a mortar and pestle or food processor, pound/grind all ingredients for spice paste until smooth.

2. Heat up your heavy pot and add cooking oil. Stir fry the spice paste until you can smell their aroma.

3. Add pieces of beef back ribs. Keep stirring until the meat turns colour.

4. Add dices of tomatoes, kecap manis, grated nutmeg, cloves, mace, and cinnamon; stir. Add water and stir. Cook to a boil. Reduce the heat to simmer. If you see the meat hasn’t been tender yet, you can add more water and continue to simmer until tender.

I enjoyed this semur with rice and sambal andaliman (andaliman pepper sambal).

Cook’s Note:
* As I previously stated I prefer use whole nutmeg and grate once I’m going to add. It has a stronger flavour compare the ground nutmeg.

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