Semur

A recipe we learnt while traveling in Bukit Lawang in North Sumatra, Indonesia.

This makes about 4 servings.

Ingredients

curry paste

• half piece lemongrass, white part only
• half red onion (this is for regular sized onions. 5 tiny ones)
• 3 cloves garlic
• 3 candle nut (can be substituted with macadamia, cashew, or walnut)
• 5 green chili
• 1tsp caraway seeds
• 1 piece ginger
• 1 tbsp tomato concentrate, or a few fresh tomatoes

dry spice mix

• 2 star anise
• 2 white cardamoms (or green, since we don’t have white ones in the pantry)
• 1 piece cinnamon stick
• 1 bay leaf
• the other half of the lemon grass
• 2-3 makrut lime leaves

protein & vegetables

• roughly 1.5 kg of tempeh/aubergine/potatoes/chicken/beef

and some more

• 1 cup diluted coconut milk
• 1 tbsp brown sugar
• 1 tbsp Indonesian ketchup (or replace with soy sauce)

Preparations

curry paste

Blend everything for curry paste into a batter-like consistency. Add some water to aid the process, especially if using tomato concentrate instead of tomatoes.

pre-cook

• Cut all protein & vegetables into bite-sized pieces.
• If using beef, boil for ~1 hr until tender, or cook in a pressure cooker.
• If using potatoes, boil for ~15 min until cooked but not too soft.
• For tempeh/aubergine/chicken, deep fry until slightly golden in colour.

cook

• In a wok or deep pan, heat 2 tbsp oil and add curry paste. Cook until fragrant.
• Add pre-cooked protein & vegetables, diluted coconut milk, and the dry spice mix. Cook for 10 min.
• Add brown sugar and soy sauce. Adjust seasoning if needed.
• Serve with rice, and eat!