SEMUR DAGING

Ingredients:

• 500g meat (shank/knuckle) cut in thick slices
• 2 pieces potatoes,
• 1 cup kecap manis (sweet soy sauce)

Ingredients A:

• 1 stalk lemongrass,
• handful shallots
• galangal
• ½ tsp cloves
• 2 sticks cinammon

Ingredients B (grinded/blender)

• 1 tsp black pepper
• 1 tsp coriander seeds
• 1 tsp candlenut
• 1 tsp cumin
• 1 tsp nutmeg
• 2 tsp ginger
• 1 tbsp garlic

Method:

Potatoes:

1. Peel the potatoes, cut in thick slices.

2. Deep fry them in a pan and then set aside.

Semur:

1. Hear oil in a pot, stir fry the shallots.

2. Put in Ingredients B (add a little water).

3. Add Ingredients A.

4. Pour in kecap manis.

5. Add the meat.

6. Add water until the meat is totally submerged in water.

7. Cook in low heat, till the meat is tender and the sauce has thickened, for 30 minutes.

8. Add potatoes and cook for another half to 1 hour.