Semur Lidah (Cianjur) - spiced stewed slices of tongue

Ingredients

• 500 gox tongue
• as neededwater
• 60 ml (4 tbsp)oil
• 9shallots
• 4 clovesgarlic
• 5red bird’s-eye chillies
• 3tomatoes
• 1 tbspsalt
• ½ tsppepper
• 2 tbspkecap manis
• 1 stalkcelery

Instructions

1. 1

   Cook the tongue

   Put the ox tongue in a pan with water and heat until the water is hot. Cook until the tongue is tender and soft.

2. 2

   Peel and slice

   Lift the tongue out of the pan, remove its outer skin and cut the meat into thin slices.

3. 3

   Prepare the vegetables

   Thinly slice the shallots, garlic and celery. Cut the tomatoes into cubes.

4. 4

   Fry the aromatics

   Heat the oil in a pan and fry the shallots and garlic for 3 minutes.

5. 5

   Cook the semur

   Add the sliced tongue and the remaining spices and ingredients. Cook and fry until tender, then serve.

What is Semur Lidah?

Semur Lidah is a semur-style Indonesian stew made with slices of tongue. Semur dishes are known for their savoury-sweet seasoning, often including kecap manis; this Cianjur version pairs it with tomatoes, aromatics and chilli.

The method first softens the tongue, then slices it so it can be cooked with the seasonings. That two-stage approach gives the meat a tender texture and lets the pan flavours coat each piece.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The tongue is the main source of protein and fat, while the kecap manis contributes some carbohydrate and sugar. Serve a moderate portion with rice and plenty of vegetables to make a more balanced plate.

Choosing the key ingredients

Tongue: look for a piece that fits comfortably in your pan, as it needs to be cooked whole before slicing. The recipe calls for ox tongue.

Kecap manis: this Indonesian sweet soy sauce contributes both sweetness and savouriness. It is distinct from ordinary soy sauce, so use it if available.

Chillies: red bird’s-eye chillies bring heat to the dish. Their strength can vary, so adjust how many you use if you prefer a milder result.

Getting the tongue tender

Tenderness is the main cue in the first stage: the tongue should be soft enough to slice easily. The recipe does not give a fixed cooking time, so check the texture rather than relying on the stated 60-minute total alone.

Peel the outer skin after lifting the tongue from the pan, then cut the meat thinly. Even slices are easier to cook through and season evenly.

Building flavour in the pan

Aromatics: fry the shallots and garlic for the full 3 minutes before adding the tongue. This gives them time to soften and flavour the oil.

Seasonings: add the tomatoes, celery, chillies, salt, pepper and kecap manis with the sliced tongue. The method says to cook until tender, without specifying an additional time or liquid quantity.

Serving the slices

Serve the semur hot, with the slices arranged alongside any sauce or softened ingredients from the pan. Rice is a natural accompaniment to the savoury-sweet seasoning.

A fresh vegetable side, such as cucumber or lightly cooked greens, can add contrast to the rich tongue and sauce.

Planning the cooking time

The listed total time is 60 minutes, but the tongue’s tenderness matters more than a precise clock time because the recipe does not specify how long to boil it. Allow enough time to soften the meat before moving on to slicing and frying.

You can prepare the sliced vegetables while the tongue cooks, then have them ready for the quick frying stage.

Recipe notes & tips

• Keep the tongue whole while cooking it so it is easier to peel and slice.
• Use a sharp knife to cut thin, even slices after removing the outer skin.
• Slice the shallots and garlic evenly so they cook at a similar pace.
• Have the tomatoes, celery and seasonings ready before frying the aromatics.
• Taste the sauce before serving and adjust the seasoning to suit your palate.

Variations

• Milder chilli: use fewer bird’s-eye chillies for less heat.
• Extra vegetables: add sliced greens or other vegetables alongside the tongue.
• More tomato: include an extra tomato for a fresher, fruitier pan sauce.
• Rice accompaniment: serve with steamed rice to soak up the seasoned juices.
• Herb finish: scatter a little extra sliced celery over the dish just before serving.

Common mistakes to avoid

• Slicing too early: wait until the tongue is tender and peeled so the slices are easier to cut.
• Uneven slices: cut the tongue to a similar thickness so the pieces cook consistently.
• Rushing the aromatics: fry the shallots and garlic for the full 3 minutes before adding the meat.
• Adding all the chillies without checking: their heat varies, so start with fewer if you are unsure.
• Assuming the tongue is ready by time alone: check that it is soft and easy to slice.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat thoroughly in a pan, adding a small splash of water if the sauce has thickened.

Frequently asked questions