Semur Sayur Campusari - fried and stewed mixed vegetables

Ingredients

• 100 gcauliflower florets
• 100 gbroccoli florets
• 100 gbaby paksoy
• 100 gcorn kernels
• 1carrot
• 4 tbspoil
• 100 gprawns
• 100 gchicken fillet or thigh
• 50 gchicken livers
• 1/2onion
• 4 clovesgarlic
• 250 mlchicken stock (see recipe)
• 4 tbspkecap manis
• 1 tsp dissolved in 1 tbsp watercornflour
• 2 tbsptomato sauce (see recipe)
• 1/2 tbspsesame oil
• 1/2 tsppepper
• 1/2 tspsalt
• 1spring onion

Instructions

1. 1

   Prepare ingredients

   Clean the prawns, leaving their tails on. Slice the meat, liver, garlic and onion thinly. Cut the spring onion and carrot into pieces.

2. 2

   Fry aromatics

   Heat the oil in a pan and fry the onion and garlic for 2 minutes. Add the meat, liver and prawns, then fry for 1 minute.

3. 3

   Fry vegetables

   Add the cauliflower, broccoli, corn and carrot. Fry for 3 minutes.

4. 4

   Simmer until thick

   Add the stock, kecap manis, paksoy, cornflour mixture, tomato sauce, sesame oil, pepper, salt and spring onion. Mix well and cook gently until everything is cooked and the sauce has thickened.

What is semur sayur?

Semur is an Indonesian style of stew, often recognised by the sweet, savoury flavour of kecap manis. This version pairs mixed vegetables with chicken, liver and prawns.

The method briefly fries the ingredients before adding stock and sauce, giving the vegetables and proteins a chance to pick up flavour before they simmer together.

Nutrition and macros by portion

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

The corn, carrot and accompanying rice contribute most of the carbohydrates, while the oil, sesame oil and chicken thighs can contribute much of the fat. Chicken, liver and prawns provide the protein. Serve with a moderate portion of rice and plenty of the vegetables in the stew to balance the plate.

The vegetable mix

Firm vegetables: cauliflower, broccoli, corn and carrot go into the pan before the leafy paksoy, so they get an initial fry.

Paksoy: add it with the stock and sauces. It needs less cooking than the firmer vegetables and softens as the sauce simmers.

Preparing the prawns and meat

Prawns: clean them but leave the tails on, as directed. Slice the chicken and liver thinly so the pieces cook through during the short frying stage and simmer.

Even pieces: try to keep the meat and liver slices similar in thickness. This makes it easier for them to cook at a similar pace.

Building the sauce

Kecap manis: this Indonesian sweet soy sauce gives the dish its distinctive sweet-savoury base. Tomato sauce, stock and sesame oil round out the sauce.

Cornflour: dissolve it in water before adding it to the pan. Mixing it in as a solution helps it distribute through the stock rather than forming lumps.

How to judge doneness

Vegetables: cook gently until the cauliflower, broccoli and carrot are tender but still hold their shape. Stir occasionally so the sauce reaches the ingredients evenly.

Sauce: it should thicken enough to coat the vegetables and meat. If the pan looks dry before everything is cooked, lower the heat and keep a close eye on it.

Serving the dish

Serve the semur sayur hot, ideally with steamed rice to soak up its sweet-savoury sauce. A simple side of fresh vegetables can add a crisp contrast.

For a balanced plate, pair a portion with rice and avoid adding more sauce than you need; the rice and vegetables make useful accompaniments to the protein-rich mix.

Recipe notes & tips

• Prepare and slice all the ingredients before heating the pan, as the initial frying stages move quickly.
• Dissolve the cornflour completely in the tablespoon of water before adding it.
• Add the paksoy with the stock and sauces, as in the method, rather than frying it with the firmer vegetables.
• Keep the pan at a gentle simmer after adding the stock so the sauce thickens without scorching.
• Stir gently while the sauce thickens to help it coat the ingredients evenly.

Variations

• More greens: replace some of the firmer vegetables with extra paksoy.
• Chicken only: omit the prawns and liver and use chicken for the meat portion.
• Different mushrooms: add sliced mushrooms with the vegetables for another savoury element.
• Milder sauce: use less pepper and taste before adding more.
• Rice pairing: serve with steamed rice to make the sauce part of the meal.

Common mistakes to avoid

• Adding the cornflour dry: it can clump; dissolve it in water first.
• Overcooking the prawns: simmer only until the ingredients are cooked, as prawns can turn firm if cooked too long.
• Cutting uneven pieces: thick pieces may take longer to cook; slice the meat and liver thinly.
• Cooking too vigorously: a hard boil can reduce the sauce too quickly; keep the pan at a gentle simmer.
• Adding paksoy too early: it can become overly soft; add it with the stock and sauces as directed.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat thoroughly in a pan over a low heat, stirring gently; add a small splash of water if the sauce has thickened too much.

Frequently asked questions