Asian > Indonesian > Semar Mendems

Semar Mendem with Coconut Milk Recipe

Ingredients with Measurements:
- 1 lb. of beef, cut into small cubes
- 1 can of coconut milk
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 red chilies, sliced
- 2 tbsp. of vegetable oil
- 1 tsp. of salt
- 1 tsp. of sugar
- 1 tsp. of tamarind paste
- 1 cup of water
- 2 bay leaves
- 1 lemongrass, bruised
- 1 tsp. of coriander powder
- 1 tsp. of cumin powder
- 1 tsp. of turmeric powder

Special equipment needed:
- Large pot
- Wooden spoon

Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onion, minced garlic, and sliced red chilies. Stir until fragrant.
3. Add the beef cubes and stir until browned.
4. Add the coriander powder, cumin powder, turmeric powder, salt, and sugar. Stir until well combined.
5. Add the bay leaves, bruised lemongrass, tamarind paste, and water. Stir until well combined.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes.
7. Add the can of coconut milk and stir until well combined.
8. Let the mixture simmer for another 30 minutes or until the beef is tender.
9. Serve hot with rice.


Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings

Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 10g
Protein: 20g

Substitutions for ingredients:
- Beef can be substituted with chicken or tofu.
- Red chilies can be substituted with green chilies or jalapeños.
- Tamarind paste can be substituted with lime juice.

Variations:
- Add vegetables such as carrots, potatoes, or green beans.
- Use different types of meat such as lamb or goat.
- Add more spices such as cinnamon or cardamom.

Tips and tricks:
- Use a wooden spoon to stir the mixture to prevent the beef from breaking apart.
- Adjust the amount of red chilies according to your preference for spiciness.
- If the mixture is too thick, add more water or coconut milk.

Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in a pot over low heat until heated through.

Presentation ideas:
Serve in a bowl with rice and garnish with chopped cilantro.

Garnishes:
Chopped cilantro, sliced red chilies, lime wedges.

Pairings:
Steamed rice, naan bread, or roti.

Suggested side dishes:
Cucumber salad, tomato salad, or pickled vegetables.

Troubleshooting advice:
- If the mixture is too thin, let it simmer for a longer time to thicken.
- If the beef is tough, let it simmer for a longer time until it becomes tender.

Food safety advice:
- Make sure the beef is cooked thoroughly before serving.
- Store leftovers in the refrigerator and consume within 3 days.

Food history:
Semar Mendem is a traditional Indonesian dish that originated from Central Java. It is a stew made with beef and coconut milk, flavored with spices such as coriander, cumin, and turmeric.

Flavor profiles:
The dish has a rich and creamy flavor from the coconut milk, balanced with the spiciness from the red chilies and the tanginess from the tamarind paste.

Serving suggestions:
Serve hot with steamed rice and garnish with chopped cilantro.

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Region: Indonesian

Taste: Sweet, Creamy, Coconutty, Savory, Spicy