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Semur ayam is a traditional dish originating from Java. The dish is usually made with a combination of chicken, potatoes, sweet soy sauce (kecap manis), nutmeg, lemongrass, garlic, shallots, ginger, sugar, salt, and pepper. The shallots, garlic, ginger, and lemongrass are sautéed in oil, and the chicken pieces are then added to the pan, followed by the rest of the ingredients.
The mixture is brought to a boil and simmered until both the potatoes and the chicken become tender. Semur ayam is served hot with steamed rice on the side. If desired, the stew can be garnished with fried shallots.
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This Indonesian goat stew originated in Surakarta, Java. It is believed that the dish appeared during the Dutch rule when the best goat cuts were usually distributed among the rich, and what was left for the poor were goat bones which still had some meat attached to them.
The bones are cooked in a thin, coconut-milk-based broth that is enriched with various herbs and spices such as turmeric, galangal, lemongrass, cumin, coriander, garlic, and onions, while some establishments also may include the addition of goat innards.
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Selat solo is an Indonesian dish believed to have originated as a European salad that’s been adapted to Javanese tastes. It hails from Solo in Central Java, hence the name. The dish is made with a combination of beef tenderloin, onions, soy sauce, salt, pepper, sugar, vinegar, shallots, cloves, nutmeg, hard-boiled eggs, mayonnaise, and vegetables such as carrots, lettuce, potatoes, and green beans.
The vegetables and eggs are layered in plate, the meat is then placed over them, and the watery soup is poured over the meat. The dish is traditionally served with a bit of mayonnaise on the side and can be categorized as a main meat dish, a salad, and a soup.
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Semur daging is a traditional stew originating from Java. It is usually made with a combination of beef, onions, garlic, ginger, kecap manis, palm sugar, tamarind, cloves, nutmeg, cinnamon, cardamom, oil, salt, and pepper. The onions, garlic, and ginger are seasoned with salt and fried in oil.
The meat is cut into cubes and added to the pan with spices, kecap manis, sugar, and water. The stew is simmered over low heat until the meat becomes tender and the sauce is reduced. It is recommended to serve semur daging with rice and vegetables on the side.
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Krengsengan is a traditional stir-fry dish originating from Surabaya. It's usually made with a combination of lamb, onion, garlic, chili peppers, bay leaves, salt, ginger, soy sauce, and oil. The ingredients are simply sautéed in oil, and the lamb meat is cut into chunks and stir-fried near the end of cooking.
A bit of water is added to the pan and it's brought to a boil, and the dish is ready when the meat becomes fully tender. This dish can be bought from vendors at numerous street stalls.
Bakso bakar is a popular Indonesian street food dish consisting of grilled meatballs, usually made from beef, that are skewered, basted in a flavorful sauce, and grilled over hot charcoal until smoky, slightly charred, and caramelized on the outside.
The word "bakso" refers to meatballs, typically made from a mixture of finely ground beef (or sometimes chicken or fish), tapioca flour, and seasonings. "Bakar" means grilled or roasted. So, bakso bakar literally means "grilled meatballs." Originally popularized in Malang, East Java, bakso bakar has since gained nationwide fame as a snack or side dish, often sold at roadside stalls (warung), food carts, and night markets.
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