Vegan Daging Semur & Nasi Kuning

One of our national supermarket chains launched vegan 'beef stew' pieces, which was the perfect opportunity to make this classic Indonesian stew.

Vegan Daging Semur (or Smoor)

What you need:

400g (2 packets) vegan 'beef stew' pieces (or the equivalent of reconstituted beef-style TVP)

75 ml kecap manis

200 ml vegetable broth or mock beef stock

Splash of rice vinegar

3 onions, diced

4 cloves of garlic, minced 

1 cm fresh ginger, grated

1,5 tsp ground nutmeg

5 cloves

2 bay leaves

1 tsp sugar 

1 tsp cinnamon

1 tsp sambal ulek

Pinch of salt & pepper

Oil, for frying

Heat some oil in a pan with a thick bottom and add nutmeg, salt & pepper, cinnamon and sambal ulek.

Fry the spices for a few seconds, then add the chopped onion, minced garlic and grated ginger. Sauté until the onion has softened.

Add the vegan 'beef stew' pieces and stir to combine. Cook the pieces for a few minutes, then add the kecap manis, rice vinegar, broth, sugar, cloves and bay leaves. Stir to combine.

Let the pieces simmer according to packet instructions (I used my pressure cooker and cooked the stew 20min on high, with natural release).

Original recipe

Nasi Kuning

Nasi Kuning is yellow rice that is traditionally served on special occasions.

What you need

300 g pandan rice

80 g santen, grated

4 kaffir lime leaves (djeruk purut)

1 stalk of lemon grass (sereh), bruised

1 salam leave (Indonesian bay leave)

2 tsp turmeric 

1/2 tsp salt 

Add the rice to a pan and sprinkle the santen on top. Add salt, turmeric and enough water (up to your 1st finger joint). Stir to combine, then add kaffir lime leaves, lemon grass and salam leave.

Bring the water to a boil and boil the rice according to packet instructions.

Original recipe