SEMUR LIDAH SAPI (Ox Tongue in Soy Sauce Gravy)
Semur is a type of stew (mainly Beef, Chicken or anything that you like to use), that is braised in thick brown gravy commonly found in Indonesian cuisine.
The main ingredient used in semur gravy is kecap manis (sweet soy sauce), shallot, onions, garlic, ginger, candlenut, nutmeg,and cloves. But sometimes, pepper, coriander and cinnamon, might be added.
SEMUR LIDAH SAPI (Ox Tongue in Soy Sauce Gravy)
Semur is a type of stew (mainly Beef, Chicken or anything that you like to use), that is braised in thick brown gravy commonly found in Indonesian cuisine.
The main ingredient used in semur gravy is kecap manis (sweet soy sauce), shallot, onions, garlic, ginger, candlenut, nutmeg,and cloves. But sometimes, pepper, coriander and cinnamon, might be added.
Open in Cookpad AppSteps
- 1
Boil the beef tongue and then remove the outer skin until it's clean. Then cut into pieces (not too thin and small). Set aside.
- 2
Grind garlic and ginger, Heat margarine and saute shallots until soft, then add ground garlic and ginger sweet soy sauce.
- 3
Sauteed until fragrant. Add cinnamon, nutmeg, cloves, pepper and beef stock, and bring to the boil.
- 4
When the gravy is boiling, add the ox tounge. Simmer until the ox tounge is tender.
- 5
I like the sauce more thickness so I simmered more. Serve with rice and garnish with fried shallots.
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