Ingredients with Measurements:
- 1 kg chicken, cut into pieces
- 2 onions, sliced
- 4 garlic cloves, minced
- 2 tbsp vegetable oil
- 2 tbsp sweet soy sauce
- 2 tbsp kecap manis
- 1 tbsp tamarind paste
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 cups water
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the onions and garlic and sauté until softened, about 3-4 minutes.
3. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes.
4. Add the sweet soy sauce, kecap manis, tamarind paste, coriander, cumin, cinnamon, salt, and black pepper. Stir to combine.
5. Pour in the water and bring to a boil.
6. Reduce the heat to low and let simmer for 30-40 minutes, or until the chicken is cooked through and the sauce has thickened.
7. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 15g
Carbohydrates: 15g
Protein: 40g
Substitutions for ingredients:
- Chicken can be substituted with beef or tofu for a vegetarian option.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add potatoes, carrots, or bell peppers for a more hearty dish.
- Use different cuts of chicken, such as thighs or drumsticks.
- Add a spicy kick by adding chili flakes or fresh chili peppers.
Tips and tricks:
- Make sure to brown the chicken well before adding the sauce for maximum flavor.
- Adjust the sweetness and sourness of the dish to your liking by adding more or less sweet soy sauce and tamarind paste.
- Let the dish simmer for a longer time for a thicker sauce.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the dish in a large bowl with steamed rice on the side.
Garnishes:
Garnish with sliced green onions or chopped cilantro.
Pairings:
Pair with a cold beer or a glass of iced tea.
Suggested side dishes:
Serve with steamed rice and a side of stir-fried vegetables.
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a longer time to thicken.
- If the dish is too sweet, add more tamarind paste or lime juice to balance it out.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Semur is a traditional Indonesian dish that originated from the Dutch colonial era. It is a stew made with meat, vegetables, and a sweet and savory sauce.
Flavor profiles:
Sweet, savory, and slightly tangy.
Serving suggestions:
Serve hot with steamed rice and a side of stir-fried vegetables.
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Region: Indonesian