Semur daging

Semur daging

Beef cooked in soy sauce

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Spicy, sweet and salty all at the same time, this simple recipe will be a favourite with children as well as adults.

Ingredients

Quantity Ingredient
2 teaspoons tamarind pulp
2 tablespoons peanut oil
1 large onion, finely chopped
2 garlic cloves, crushed with ½ teaspoon salt
1 teaspoon fresh ginger, finely grated
500g chuck or round steak, cut into 3 cm cubes
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg, freshly grated
1/8 teaspoon ground cloves
60ml kecap manis
1 tablespoon dark palm sugar, chopped

Method

  1. Soak the tamarind pulp in 60 ml hot water for 10 minutes. Squeeze to dissolve the pulp in the water, then strain, discarding the seeds and fibre. Measure 2 tablespoons of the liquid and set aside.
  2. Heat the peanut oil in a wok or large heavy-based frying pan over low heat. Add the onion and cook until it is soft. Add the garlic and ginger and stir-fry until the onion starts to colour. Add the meat and stir-fry until it changes colour. Add the ground spices, kecap manis, palm sugar, tamarind liquid and 250 ml water. Bring to the boil, then reduce the heat to low, cover, and simmer for 1¼ hours, or until the meat is tender and the sauce has reduced. Serve with white rice and vegetables.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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