Ingredients

  • Serves 2-4 people
  • 500 g baby potato

  • 20 quail eggs (optional)

  • 10 g fried onions

  • Ground spices:

    12 g candlenut

  • 15 g turmeric

  • 30 g ginger

  • 20 g garlic

  • 5 g coriander

  • 2 g cumin

  • 10 g galangal

  • 20 ml cooking oil

  • Spices:

    2 bay leaves

  • 2 lime leaves

  • 1 cm cinnamon stick

  • 1 lemongrass (geprek)

  • 6 cloves

  • 2 g nutmeg powder

  • 2 g white pepper

  • 140 g sweet soy sauce

  • 300 ml water

  • 3 g salt

  • 10 g chicken powder

Semur Kentang
Recipe Courtesy of
Darmawan

Semur Kentang

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A delicious Dutch-influenced dish, Semur Kentang is often whipped up in many Indonesian homes. This potato stew is filled with aromatic, earthy spices and sweet soy sauce adds a unique caramelized taste that you just can’t resist. Enjoy this hearty dish on its own, or pair it with rice for a more fulfilling meal.
  • Easy
  • 40 min
  • 30 min
  • 10 min
  • 3 steps
  • 22 Ingredients
  • Easy
  • 3 steps
  • 22 Ingredients
  • 40 min
  • 30 min
  • 10 min

Directions

  1. Boil the potatoes

    • Boil baby potatoes and quail eggs until cooked then set aside.

    • Peel the quail eggs then set aside.

    Boil the potatoes first to make it easier and faster to make the stew.

    Boil the potatoes


  2. Cook the ground spices

    • Puree ingredients, Candlenut, Turmeric, Ginger, Garlic, Coriander, Cumin and Galangal. Then saute until the spices are cooked using medium heat or cook for about 15 minutes.
    Cook the ground spices


  3. Cook the stew

    • After the spices are cooked, add Bay Leaves, Orange Leaves, Cinnamon, Lemongrass (Geprek), Cloves, Nutmeg Powder and White Pepper, stir until blended.

    • Add water, soy sauce, salt and sugar then bring to a boil.

    • After boiling, add the potatoes and quail eggs then cook the stew for about 20 minutes while stirring.

    Besides potatoes, you can use tofu or beef.

    Cook the stew


Plate and Serve!

  • Prepare a serving bowl then transfer the stews into a bowl then sprinkle with fried onions and serve.
Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 500 g baby potato

    • 20 quail eggs (optional)

    • 10 g fried onions

    • Ground spices:

      12 g candlenut

    • 15 g turmeric

    • 30 g ginger

    • 20 g garlic

    • 5 g coriander

    • 2 g cumin

    • 10 g galangal

    • 20 ml cooking oil

    • Spices:

      2 bay leaves

    • 2 lime leaves

    • 1 cm cinnamon stick

    • 1 lemongrass (geprek)

    • 6 cloves

    • 2 g nutmeg powder

    • 2 g white pepper

    • 140 g sweet soy sauce

    • 300 ml water

    • 3 g salt

    • 10 g chicken powder

    Nutrition
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