Semur is the most popular typical Indonesian dish. This dish with thick brown gravy is indeed suitable as a side dish to accompany rice. Not surprisingly, stews are often used as a mainstay menu for various events and other celebrations.
Apart from the main ingredients of chicken and potatoes, stews can also be created in many variants by adding other ingredients to make the stew even more special. Nah, If you are interested in making home-style stews that are anti-mainstream, here are 6 special stew creations for the family that you can try making at home.
1. Milkfish Stew
Ingredients:
Milkfish, cut into 3 parts – 1 kg
Lime – 1 piece
Lemongrass – 1 stalk
Galangal – 3 cm
Bay leaves – 2 pieces
Orange leaves – 3 pieces
Salt – 1 tsp
Sugar – 1 tsp
Ground pepper – 1/4 tsp
Sweet soy sauce – 5 tbsp
Water – 250 ml
Frying oil – enough
Ground spices:
Garlic – 3 cloves
Shallots – 6 pieces
Curly red chilies – 3 pieces
Candlenuts, roasted – 2 pcs
Jahe – 3 cm
How to make:
- Wash the milkfish clean then coat with lime juice and salt to taste. Leave it for 15 minutes then wash it clean again.
- Heat the oil then fry the milkfish until cooked and dry. Lift and drain.
- Heat some oil. Saute ground spices until fragrant.
- Add lemongrass, galangal, bay leaves and lime leaves. Stir well.
- Add salt, sugar, ground pepper and soy sauce. Stir well.
- Pour water and mix well and cook until boiling.
- Add the milkfish. Stir well then cook again until it boils and the sauce is absorbed. Lift.
- Milkfish stew is ready to be served.
Tips
Let the milkfish, which has been smeared with lime juice and salt, rest for at least 15 minutes so that it doesn’t smell rancid.
2. Betawi Jengkol Stew
Ingredients:
Jengkol – 500 grams
Tomato – 1 piece
Cinnamon – 4 cm
Bay leaves – 2 pieces
Sweet soy sauce (to taste) – 6 tbsp
Stock seasoning – 1/2 tsp
Salt to taste
Sugar – to taste
Ground spices:
Shallots – 7 cloves
Garlic – 4 cloves
Candlenuts – 2 items
Pepper – 1/2 tsp
Coriander – 1 tsp
Cumin – 1/4 tsp
Cloves – 3 pcs
Nutmeg – 1/2 piece
How to make:
- Boil the jengkol until cooked for approximately 2 hours. Remove the skin, split and flatten. Set aside.
- Saute ground spices, cinnamon and bay leaves until fragrant, then add water.
- Enter the jengkol. Add sweet soy sauce, stock seasoning and salt.
- Cook until soft, cooked, and the gravy thickens.
Tips
- Choose old jengkol so it can ripen perfectly.
- To reduce the smell of jengkol, soak jengkol in ice water (cold water or water with ice cubes added) for one night, before boiling.
3. Malbi Beef Stew
Ingredients:
Beef – 400 grams
Sweet soy sauce – 5 tbsp
Grated coconut, ground roasted – 1 tbsp
Tamarind juice – 1/2 tbsp
Brown sugar – 1 tsp
Cloves – 2 items
Cardamom – 2 grains
Cinnamon – 2 cm
Mushroom stock – 1/2 tsp
Salt – 1/2 tsp
Boiled water – enough
Ground spices:
Shallots – 10 cloves
Garlic – 4 cloves
Coriander, roasted – 1 tsp
Granulated pepper – 1/2 tsp
Nutmeg – 1/4 piece
Ginger – 1 segment
How to make:
- Saute ground spices, cloves, cardamom and cinnamon until fragrant.
- Add the meat, cook until it changes color.
- Add sweet soy sauce, tamarind juice and boiled water. Cover until soft.
- Add mashed grated coconut, salt, brown sugar and stock powder.
- Cook until the sauce thickens, adjust the taste. Serve.
Tips
- Use pork tenderloin, so it’s easy to tenderize.
- Be careful when adding salt. The thing is, the longer and thicker the sauce will be, the saltier it will be.
4. Meat Ball Stew
Ingredients:
Ground beef – 200 grams
Chicken egg – 1 item
Granulated sugar – 1 tsp
Salt – 1/2 tsp
Mushroom flavoring – 1/2 tsp
Ground pepper – 1/2 tsp
Soy sauce – 1 tbsp
Other:
Baby potatoes, wash thoroughly – 10 pieces
Quail eggs, boiled then peeled – 10 eggs
Onions, thinly sliced – 1/2 piece
Garlic, thinly sliced – 2 cloves
Tomato, sliced – 1/2 fruit
Tomato sauce – 2 tbsp
Sweet soy sauce – 1 tbsp
Granulated sugar – 1 tsp
Salt – 1/2 tsp
Flavoring – 1/2 tsp
Ground pepper – 1/2 tsp
Margarine – 3 tbsp
Boiled water – 400 ml
How to make:
- In a container, combine all the meatball ingredients then stir well.
- Prepare quail eggs. Take a little of the meat mixture then wrap the quail eggs until they form a ball. Repeat until all the quail meat & egg mixture is used up.
- In a pan/skillet, heat the margarine. Add the meat balls and cook until golden brown. Lift and drain.
- In the same pan, use the remaining margarine to sauté the onion and garlic until fragrant.
- Pour in the water then add the meat balls, baby potatoes, sauce, soy sauce, sugar, salt and pepper. Stir well.
- Cook until the potatoes are cooked and the spices are absorbed. Lift.
- Ready to be served.
Tips
If you want the meatballs to be more tender, add bread flour (a few tablespoons) to the mixture.
5. Eggplant Stew
Ingredients:
Purple eggplant, cut lengthwise – 300 grams
Lemongrass, bruised – 1 piece
Bay leaves – 2 pieces
Sweet soy sauce – 5 tbsp
Oyster sauce – 1 tbsp
Salt – 1 tsp
Brown sugar – 1 tbsp
Ground pepper – 1/2 tsp
Water – 100 ml
Oil, for frying – 3 tbsp
Frying oil – enough
Ground spices:
Garlic – 3 cloves
Shallots – 3 cloves
Large red chilies – 4 pieces
Candlenuts – 3 items
Coriander – 1 tsp
Ground nutmeg – 1/2 tsp
How to make:
- Heat lots of oil. Just fry the eggplant briefly. Lift and drain.
- Heat the oil. Saute ground spices until fragrant.
- Add lemongrass and bay leaf. Stir well.
- Add sweet soy sauce, oyster sauce, salt, brown sugar, ground pepper and water. Stir well and cook until boiling.
- Add eggplant. Stir well and cook until the sauce reduces and is absorbed. Lift.
- Ready to be served.
Tips
Don’t fry the eggplant for too long, just 3 minutes on each side so it doesn’t get mushy.
6. Chicken Gizzard Liver Stew
Ingredients:
Chicken gizzards, wash clean – 5 pieces
Lemongrass – 1 stalk
Ginger, bruised – 3 cm
Bay leaves – 4 pieces
Orange leaves – 10 pieces
Orange leaves – 10 pieces
Sweet soy sauce – 3 tbsp
Water – 200 ml
Oil, for frying – 2 tbsp
Ground spices:
Garlic – 2 cloves
Shallots – 5 pieces
Candlenuts – 2 items
Ground red chilies – 1 tbsp
Salt – 1 tsp
Ground pepper – 1/2 tsp
Ground nutmeg – 1/4 tsp
Coriander powder – 1 tsp
How to make:
- In a saucepan, add the gizzard liver, lemongrass, ginger, bay leaves, lime leaves, salt and water. Boil for 10 minutes until the gizzard is cooked. Lift and drain.
- Heat the oil. Saute the ground spices until fragrant and cooked.
- Add the gizzard liver. Stir well.
- Pour in some water. Stir well.
- Add sweet soy sauce. Stir well and cook until the spices are absorbed and the sauce has reduced. Correct the taste. Lift.
- Ready to be served.
Tips
Don’t cook for too long because the gizzard liver can harden.
Atsarina Luthfiyyah (Senior Editor)
Has educational experience in the fields of Culinary and Journalism. His hobbies are writing, traveling and cooking. Masters in Communication Sciences at Gadjah Mada University
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