Beef Semur Food

BEEF SEMUR

Beef Semur image

This was given to me by our Australian exchange student whose family came from Jakarta. It is wonderful with plain rice, especially good with jasmine rice and great all on it's own!

Provided by Paka1931

Categories Asian

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb flank steak, thinly sliced
1 tablespoon peanut oil
6 candle nuts or 6 cashew nuts, slightly crushed
3 spring onions, sliced
2 pieces fresh ginger, minced (1/4 inch thick)
3 cloves garlic, sliced thinly
1 (8 ounce) can water chestnuts, drained
1/2 cup soy sauce
1/4 teaspoon sesame seed oil
2 cups water
salt
pepper

Steps:

Slice steak thinly and set aside.
Brown the onions, garlic,ginger and candle nuts in the peanut oil.
Add the meat slices and water chestnuts, cook for 5 minutes.
Add the soy sauce and water and cook for at least 35 minutes.
Salt and pepper may be added to taste.
Serve over jasmine rice or plain rice.

CHICKEN SEMUR

Chicken Semur image

This is an Indonesian chicken dish - I got the recipe from a cook at a roadside cafe in central Java. While some of the ingredients may be hard to find ie the ketup manis & palm sugar it is worth the effort.

Provided by Coasty

Categories Chicken

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 kg chicken piece (thigh & drumsticks are best)
1 brown onion
2 garlic cloves
2 cm piece gingerroot
1 tablespoon ground nutmeg
1 tablespoon ground pepper
250 g tomatoes, sliced into thin wedges
1/4 cup sweet soy sauce
2 tablespoons palm sugar (gula jawa)
1/4 cup coconut cream
3 tablespoons vegetable oil

Steps:

Mince the onion, peeled garlic and ginger and set aside.
Heat the oil in a wok or fry pan and brown chicken pieces, set aside.
Drain off the oil leaving about 1 tbsp in the wok adding the minced onion mix and saute about 10 mins making sure it does not brown.
Add the nutmeg and pepper with the tomatoes, and saute a further 10 mins until the tomatoes start to break down.
Add the chicken pieces, ketup manis and palm sugar and salt to taste. Bring to the boil, cover and simmer for approximately 1 to 1 1/2 hours (this will depend on the size of the chicken pieces).
Add the coconut milk and bring back to heat. Don't put the lid back on or the coconut milk will curdle.
Service with plain steam rice.

Nutrition Facts : Calories 483.3, Fat 34.6, SaturatedFat 10.3, Cholesterol 125, Sodium 126.2, Carbohydrate 10.2, Fiber 1.5, Sugar 7.2, Protein 32.1

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