Semur (Indonesian stew)

Semur
Semur daging, Indonesian beef stew with potato, sprinkled with fried shallot
Alternative names	Smoor (Dutch dialect)
Course	Main course
Place of origin	Indonesia
Region or state	Nationwide
Creator	Indonesian adaptation of Dutch stew "Smoor"
Serving temperature	Hot or room temperature
Main ingredients	Beef and potato simmered in kecap manis (sweet soy sauce) spiced with garlic, shallot, nutmeg, cloves, and cinnamon, sprinkled with bawang goreng (fried shallot)
Variations	Beef tongue, chicken, tofu, eggs, fish
Cookbook: Semur Media: Semur

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 blended 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.

Etymology

Semur derived from the Dutch language Smoor, which means food that has been smothered with something, in this case tomatoes and onions.

History and origins

Meat dishes of Indonesia sold in Netherlands, rendang, smoor, and Bali-style meat

History shows that the dish of marinated boiled meat in Indonesia has been known since the 9th century CE in ancient Java. This can be seen from some of the inscriptions, and reliefs of the temples in Java that tells "Ganan, hadanan prana wdus" or "buffaloes and goats served with vegetables". However, whether the buffalo and goat meat mentioned in these records was the same dishes like stews today is still uncertain.

For centuries Indonesia has attracted world traders for its natural resources. Exotic flavors of Indonesian spices such as nutmeg, cloves and cinnamon have attracted traders. Foreign traders and immigrants brought their culture, which gradually blended into everyday Indonesian culture. This assimilation has developed a blend of traditions of the archipelago, including culinary. The European Dutch colonial believed to have brought the stew technique and combine it with local spices and local kecap manis (sweet soy sauce). The particular flavor of Indonesian spices combined with a variety of foreign food processing techniques has resulted in the creation of unique dishes such as semur, which existed from 1600.

Centuries of interactions between the Netherlands and Indonesia have contributed to the development of the stew's flavor. Javanese stew that in the earlier served as the main menu in the banquet of the Dutch is derived from the word smoor (Dutch: "stew"). Smoor in Dutch means food that has simmered with tomatoes and onions in a long cook process. One of the oldest and most cookbook recipes complete document in the Dutch East Indies, Groot Nieuw Oost-Indisch Volledig Kookboek published in 1902, contains six recipes stew (Smoor Ajam I, Ajam Smoor II, Smoor Ajam III, Smoor Bandjar van Kip, Smoor Bantam van Kip, Solosche Smoor van Kip). This book asserts that the later smoor stew was the kitchen cooking method developed in Dutch East Indies (Indonesia) by the Eurasian.^[1]

Over time, semur was incorporated into Indonesian tradition and served in a variety of traditional events. Javanese with their preference on sweet dishes has favoured semur and consider it as part of Javanese cuisine. Betawi people in Jakarta have adopted semur as part of their tradition that is always served during Lebaran, weddings, and any important celebrations. Not only Betawi culture, semur are also often appeared on the celebration events in various parts of the archipelago such as Kalimantan and Sumatra, with the flavor and appearance that suit local tastes.

At first, semur was associated to the beef that is processed in thick brown gravy. However it was later developed into various ingredients and recipes; ox tongue, mutton, chicken, eggs, also for vegetable products, such as tofu, tempeh, eggplant, and others. Semur has become a daily dishes served in Indonesian households and can be found in various parts of Indonesia.

Semur might be served individually with rice, or as part of the whole complete meal of rijsttafel, buffet or as one of side dishes in tumpeng, nasi uduk or nasi rames.

Varieties of semur

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 spices
Semur ayam: chicken semur commonly found in Java
Semur jengkol: jengkol stinky-bean semur popular in Jakarta and West Java
Semur manado: semur from Manado North Sulawesi
Semur banjar: semur from Banjarmasin South Kalimantan
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

References

↑ wongjava (September 27, 2011). "Javanese Beef Stew Semur". The Javanese. Retrieved 29 May 2012.

External links

Indonesian cuisine by ethnic group

List of Indonesian dishes

Common Indonesian dishes	Nasi goreng Nasi campur Nasi kuning Nasi bakar Sate Soto Soto mie Sop buntut Semur Tempeh Tahu goreng Tumis kangkung Gado-gado Sambal Acar Ayam bakar Ayam goreng Ikan bakar Ikan goreng Ketupat Lontong Bubur ayam Bubur kacang hijau Bubur ketan hitam Rujak Otak-otak Emping Krupuk Krupuk ikan Krupuk kulit Krupuk udang Kripik Perkedel Rijsttafel Kue Telur pindang

Acehnese	Mie aceh Roti canai Nasi gurih

Balinese	Betutu Lawar Nasi Bali Babi guling Sate Lilit

Batak	Saksang Arsik Babi panggang Manuk Napinadar Tanggotanggo Dengke mas na niura Na tinombur Itak Gurgur Pohulpohul Ombusombus Lampet Benti Dali ni Horbo Sambal Tuktuk Tipatipa Na Nidugu Sasagun

Betawi	Mie kangkung Nasi uduk Nasi ulam Ketoprak Ketupat sayur Laksa Betawi Soto Betawi Kerak telor Asinan Betawi

Bugis and Makassarese	Coto Makassar Pallubasa Konro Sop sodara Kapurung Burasa Gogos

Cirebonese	Empal gentong Docang Mie koclok Sega lengko Sega Jamblang Tahu gejrot

Chinese and Peranakan	Nasi tim Bakmi Bakpau Bakso Cap cai Fu yung hai Kepiting saus tiram Kwetiau goreng Laksa Lontong Cap Go Meh Lumpia Mie ayam Mie goreng Mie Kering Siomay Swikee

Javanese	Ayam penyet Botok Buntil Gudeg Iga penyet Krechek Kuluban Mie rebus Nasi ambeng Nasi bogana Nasi kucing Nasi liwet Nasi pecel Opor Pecel Pecel Lele Rambak petis Rawon Sayur lodeh Selat solo Serundeng Trancam Tumpeng Tongseng Urap

Malay	Apam balik Bubur pedas Nasi lemak Pempek Tekwan Laksan Lakso Palembang Laksa Medan Mie celor Nasi biryani Sop Kambing

Moluccan and Papuan	Colo-colo Papeda Sagu Babi bakar

Manado	Cakalang fufu Dabu-dabu Klappertaart Paniki Rica-rica Tinutuan Woku

Minangkabau	Asam pedas Dendeng Galamai Gulai Kepiting saus Padang Keripik sanjay Lemang Nasi Kapau Nasi Padang Rendang Sate Padang Soto Padang

Sasak	Ayam Taliwang Plecing kangkung Beberuk terong

Sundanese	Lalab Karedok Pepes Sayur asem Oncom Laksa Bogor Mie kocok Nasi timbel Empal gepuk Soto Bandung Batagor Laksa Bogor Asinan Bogor Kupat tahu Tahu sumedang

Timorese	Se'i Katemak

Arab	Martabak Nasi kebuli

Snacks	Amplang Arem-arem Bakpia Bika Ambon Dadar gulung Dodol Getuk Kemplang Klepon Kolak Kue bugis Kue cubit Kue cucur Kue ku Kue lapis Kue pandan Kue putu Kue putu mangkok Kue semprong Nagasari Nastar Lapis legit Lemper Lepet Lupis Onde-onde Pastel / Curry puff Pisang goreng Rempeyek Rengginang Serabi Tapai Wingko

Beverages	Bajigur Bandrek Brem Cendol Cincau Dadiah Es bir Es buah Es campur Es doger Es goyobod Es Kopyor Es teler Kopi luwak Teh jahe Teh talua Tuak Wedang jahe

Traditional beer non alcohol	Bir Jawa Bir Kocok Bir Pletok

Spices and seasonings	Bumbu Bumbu kacang Kecap manis Petis Sambal Tauco Terasi

List articles	List of Indonesian beverages List of Indonesian dishes List of Indonesian soups

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