semur

Semur is a traditional Indonesian stewed dish commonly made with beef, chicken, or other proteins braised in a thick, dark sauce. The sauce is typically built from kecap manis (sweet soy sauce) combined with onions, garlic, and a spice blend that often includes nutmeg, cloves, cinnamon, and bay leaf. Potatoes or hard-boiled eggs are frequently included, and the dish is usually served with steamed rice. The slow simmering process tenderizes the meat and concentrates the sauce, yielding a sweet-savory flavor and a rich color.

The name semur is believed to reflect Dutch influence on Indonesian cooking during the colonial era, with braising techniques echoing European stews. Over time, however, semur has been adapted to local tastes and ingredients, resulting in a range of regional variants. Common forms include semur ayam (chicken), semur sapi or semur daging (beef), and semur jengkol (stew with jengkol beans). Some versions incorporate tomatoes, tamarind, or additional spices to adjust sweetness and acidity.

Preparation typically starts with sautéing aromatics, browning the protein, and then simmering in a broth or water with kecap manis and spices until tender and the sauce thickens. Eggs are sometimes added during cooking or included separately in the finished dish. Semur remains a staple in Indonesian home cooking, often featured in family meals and festive occasions.