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Semur is an Indonesian meat stew (mainly beef) braised in thick brown gravy. It is commonly found in Indonesian cuisine. [1] The main ingredients in the gravy are sweet soy sauce, shallots, onions, garlic, ginger, candlenut, nutmeg, and cloves (and sometimes with black pepper, coriander, cumin, and cinnamon). [2]
Rendang is a piece of meat — most commonly beef (rendang daging) — that has been slow cooked and braised in a coconut milk and spice mixture, [7][8] well until the liquids evaporate and the meat turns dark brown and tender, becoming caramelized and infused with rich spices.
Gulai is a Minangkabau class of spicy and rich stew commonly found in Indonesia, [4] Malaysia and Singapore. The main ingredients of this dish are usually poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, as well as vegetables such as cassava leaves, unripe jackfruit and banana stem.
Meat, spices. Media: Dendeng. Dendeng refers to thinly sliced dried meat in Indonesian cuisine. [1] It is preserved through a mixture of sugar and spices and dried via a frying process. [2] It is similar to jerky. Dendeng is traditionally produced by using some spices and sugar at various levels. Therefore, its flavour is sweet and spicy.
Bakso is commonly made from finely ground beef with a small quantity of tapioca flour and salt. However, bakso can also be made from other ingredients, such as chicken, pork, fish, or shrimp. [4] Unlike other meatball recipes, bakso has a consistent firm, dense, homogeneous texture due to the polymerization of myosin in the beef surimi.
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia.There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, [1] [2] with more than 1,300 ethnic groups.
Opor is a type of dish cooked and braised in coconut milk from Indonesia, especially from Central Java. [1] In Indonesia the term 'opor' refers to the method of cooking in coconut milk. Opor is a popular dish for lebaran or Eid ul-Fitr, usually eaten with ketupat and sambal goreng ati (beef liver in sambal).
Kerutuk daging. Kerutuk daging or daging masak kerutuk is a traditional food in Kelantan, Malaysia. [1] The main ingredient used to prepare this dish is beef (Malay: daging). [2] Kerutuk daging is a very rich type of coconut milk-based curry. Traditionally, it is best eaten with white rice, sambal belacan and ulam-ulaman or Malay salad.