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

Henk

Still busy updating the site. Have now transferred all the recipes to the new site. Trying to add as many pictures as possible but will have to cook a lot of food to do it all myself. Photografy is not my strong side and my Samsung ES63 is somewhat lacking.

I did find a lot of pictures on wikipedia, like the one above, and will certainly make use of those, giving all authors their due credit.

The picture above was provided by Gunawan Kartapranata (http://commons.wikimedia.org/wiki/User:Gunkarta)

As it is I hope the new site will go live later this week. see you then.

Henk

I’m still slaving away on a major update on the Indochef.com site.

Once I’ve transferred all the old recipes to the new site it will go live and can then spend time on adding new recipes.

Here is a peek preview off the new look site:

More about this post later.

Still busy updating the site, have now added the first of a long list of new recipes.

Ikan Santen

Ingredients:

• 500 gr Mackerel
• Salt
• 2 Onions
• 1 tablespoon Sambal Ulek
• 1 stalk lemongrass
• 1 teaspoon trassi
• 1 slice galangal
• 400 ml (one tin) Coconut milk
• 1-2 laurel leaves
• 1 Daun jeruk purut
• Oil

Preparation:

Season the fish and fry on both sides in the oil to a golden colour. Don’t overcook, the fish must remain firm. set aside.Using a mortar & pestle or food processor, make a paste from the onions, sambal, lemongrass, trassi and galangal. Add the coconut milk and, on a low flame, reduced the sauce to about halve its volume . place the fish in the sauce and add the laurel and jeruk purut leaves and simmer for a few more minutes. Serve with boiled rice. The recipe can be found at:Ikan Santen