Semur Ayam

Semur is a very popular type of stew originating in Java.  It is a wonderful and hearty example of Javanese cuisine.  It uses the famous Indonesian sweet soy sauce, "kecap manis," as the main flavoring.  It's traditionally made with beef or buffalo meat, but as I don't like beef I will be sharing what's called semur ayam (chicken semur).  This is a lovely dish to serve for lunch and can stand easily on its own.  It is a very nice example of how simple and delicious Javanese cuisine can be.  I love to make this if I am feeling sick, like many do with chicken soup in the West.

Semur Ayam recipe (serves 2)

for the rempah-

• 3 shallots
• 3 garlic cloves
• 1 inch peeld ginger

Other ingredients

• 2 pinches ground nutmeg
• 2 pinches ground white peppercorn
• 1/2 tsp sugar
• 1-2 tsp salt
• 500 ml water
• 1 large potato, peeled and chunked
• 1/2 kilo chicken
• 1 lemongrass, white part only, bruised
• 50 ml kecap manis

First, pound the garlic, shallot, and ginger together in a mortar and pestle or blend in a food processor.

Next, heat a little oil in a large wok.  When hot, add the blended shallot/ginger/garlic paste and fry for several minutes.  Next throw in the chicken and fry until they are no longer pink.  

Now pour in the water and all the other ingredients.

Simmer on medium-low heat uncovered for half an hour, then serve immediately.  Enjoy!!