Comments on: Semur Daging Djawa

By: Fiona

Fiona — Sun, 12 May 2013 12:30:13 +0000

I made this for an Indonesian-themed dinner last night and it was a huge hit. Absolutely delicious! I will definitely be making this again. Very clear easy to follow recipe that leads to fantastic results.

By: Lucía

Lucía — Sun, 07 Apr 2013 13:45:29 +0000

Hi Kay…I love your blog and have tried a few of your recipes; this is definitely our most favourite (I have a pot of it simmering right now!)…This time I decided to add some veggies (soepgroenten) to encourage my partner to eat more of them (veggies and him seem to be natural enemies, lol)…I know he will still love it ;)

By: Paajin

Paajin — Thu, 31 Jan 2013 14:33:41 +0000

Great recipe, thanks and respect :)

By: Kay

Kay — Sun, 13 Jan 2013 13:13:41 +0000

Yup, you just mix all the spices in the bowl.

By: Simon

Simon — Sun, 13 Jan 2013 13:05:34 +0000

Hello Kay, making this recipe right and really looking forward to taste it.
But I find nowhere in the recipe where you add the Laos/Galangal, is it together with the spices? Do I do the same if I have fresh Galangal?

By: dee

dee — Fri, 30 Nov 2012 09:51:45 +0000

hi Kay,,,,, really love ur website,,,,,the food its amazing,,,,,i’m an indonesian living in australia,,,this semur recipe just taste just like my mama use to make,,,,,loveeee it,,,, looking forward to try all of ur recipe (i wish) lol

By: Mariela

Mariela — Thu, 22 Nov 2012 19:47:44 +0000

I’m cooking it right now. It smells very good. Tell u later the result. Thanks, Kay. Love your recipes. Mariela

By: Inge

Inge — Wed, 29 Aug 2012 19:06:02 +0000

We hadden in onze studentenkeuken zowaar Laos en Ketoembar op voorraad. Het was heerlijk, al had ik op het fornuis wel een stuk meer dan 1/3 cup extra water nodig.

By: gt

gt — Sat, 21 Jul 2012 10:32:12 +0000

Apropos Jerry’s comment above, in the US, newer “crockpot” type slow cookers seem to run much hotter at “low” than the older models. Probably because of food safety concerns? I have a 25 year old crockpot, and a much newer slow cooker, and difference is remarkable.
The latter “burns” and dries out food, something that never ever happens with the former. So, for longer cooking times, this is something to keep in mind, and to note that cooking times may need to be modified according to the make of your device/country of origin (???).

By: Michelle

Michelle — Mon, 02 Jul 2012 13:12:57 +0000

Hi Kay,
I just came across your website and I have to give you a compliment, I just love it. I totally love that you add pictures step by step, that makes it so much easier. Please continue the good work. I will surely keep on visiting your website.