Serves 2-4 people
2 pcs purple aubergine
3 pcs tofu
150 ml water
500 ml cooking oil (for frying eggplant and tofu)
Ground spices :

15 g garlic
40 g shallots
6 g candlenut
76 g sweet soy sauce
3 g salt
2 g pepper
20 ml cooking oil (for sauteing)

Recipe Courtesy of
Darmawan

Semur Terong Khas Jawa Barat (Indonesian Vegetable Stew)

Semur is an Indonesian stew that was influenced by the Dutch. Combined with local spices, this delicious dish also features sweet soy sauce for a unique caramelized flavor. Although Semur may have variations featuring different meats as its main ingredient, Semur Terong Khas Jawa Barat is perfect for vegetarians. A specialty of West Java, this stew is filled with soft purple aubergines and tofu.

Difficulty: Easy

Preparation: 20 min
Cook: 15 min
Clean up: 10 min

Steps: 3 steps
11 Ingredients

Difficulty: Easy
Steps: 3 steps
11 Ingredients

Preparation: 20 min
Cook: 15 min
Clean up: 10 min

Directions

Preparing of ingredients
- Cut tofu and aubergine according to preferred sizing then fry and set aside.
- Puree shallots, garlic and pecans then saute on medium heat until cooked or for about 10 minutes.
You can use eggplant instead of aubergine and if you would like to, you can add tempeh.

Cooking of Stew
- After the puree is cooked, add water and seasoning, which are, salt, soy sauce and chicken powder. Then bring to a boil.

Add the vegetables
- After boiling, add the aubergine and tofu that have been fried and cook until the sauce thickens a little, then remove and set aside.
For aubergine, you can fry it first or put it directly into the sauce.

Plate and Serve!

Prepare a serving bowl, pour the aubergine stew and tofu into a bowl then sprinkle with fried onions and serve.

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Name: Semur Terong Khas Jawa Barat (Indonesian Vegetable Stew)
Prep time: P0Y0M0D0H20M0S
Cook time: P0Y0M0D0H15M0S
Total time: P0Y0M0D0H35M0S
Yield: Serves 2-4 people
Cuisine: Asian
Ingredients: 2 pcs purple aubergine; 3 pcs tofu; 150 ml water; 500 ml cooking oil (for frying eggplant and tofu); Ground spices : 15 g garlic; 40 g shallots; 6 g candlenut; 76 g sweet soy sauce; 3 g salt; 2 g pepper; 20 ml cooking oil (for sauteing)