Semur is a type of meat stew that is braised in thick brown gravy commonly found in Indonesian cuisine.
The main ingredient used in semur gravy is kecap manis (sweet soy sauce), shallots, onions, garlic, ginger, candlenut, nutmeg and cloves, sometimes pepper, coriander, cumin and cinnamon might be added. Soy sauce is the most important ingredient in the Semur-making process because it serves to strengthen the flavor, but it should still feel blends harmoniously with other ingredients.
In addition to the main ingredient, semur might also consists of wide range of variation in the presentation, such as the addition of meat (mainly beef), beef tongue, potato, tofu, tomato, tempeh, eggs, chicken, fish and often sprinkled with bawang goreng (fried shallot) or other variations according to the tastes of the communities in each regions.
Varieties of semur :
- Semur Lidah: beef tongue semur
- Semur Aceh: Aceh beef semur
- Semur Goreng Samarinda: fried Semur from Samarinda
- Semur Ikan Purwokerto: fish Semur from Purwokerto
- Semur Ternate: semur from Ternate vinegar added
- Semur Kelapa: coconut juice semur from Maluku
- Semur Terong Tahu: eggplant and tofu semur from West Java
- Semur Daging or Semur Jawa: beef and potato semur, the most common type of semur commonly found in Java
- Semur Betawi: semur of Betawi people in Jakarta, usually consist of beef, potato, and eggs with slightly different spice
- Semur Ayam: chicken semur commonly found in Java
- Semur Jengkol: jengkol semur popular in Jakarta and West Java
- Semur Manado: semur from Manado North Sulawesi
- Semur Banjar: semur from Banjarmasin South Kalimantan
