More about this post later.
For the last couple of weeks I have been trying out several recipes for a Semur Daging dish.
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.
Cloves give this dish its distinctive smell and flavour. Be careful not to overdo it, because it can quickly become overwhelming. Just stick to the amount given in the recipe and you’ll be pleasantly surprised.
The recipe can be found on the Indochef site at http://www.indochef.com/indo_41.shtml
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