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Quorn Semur Daging

Servings :
Difficulty : Easy 

The smooth combination of clove, nutmeg and cinnamon gives this dish a really distinctive Malaysian flavour. Serve with boiled rice.

Ingredients

400-500 gram packet of quorn pieces
2 medium sized Onions
4 Cloves of Garlic
150 ml cooking oil
300 ml water
2tbs lime juice
3 tablespoons Kecap Manis (Indonesian sweet soy sauce)
3 large tomatoes
1 large potato
2 hardboiled eggs (to garnish)
2 bay leaves
1 teaspoon ground clove
1 teaspoon ground nutmeg
teaspoon cinnamon
1 star anise
Pepper and salt

Method


Semur Daging

The smooth combination of clove, nutmeg and cinnamon gives this dish a really distinctive Malaysian flavour. Serve with boiled rice.

Ingredients:

400-500 gram packet of quorn pieces
2 medium sized Onions
4 Cloves of Garlic
150 ml cooking oil
300 ml water
2tbs lime juice
3 tablespoons Kecap Manis (Indonesian sweet soy sauce)
3 large tomatoes
1 large potato
2 hardboiled eggs (to garnish)
2 bay leaves
1 teaspoon ground clove
1 teaspoon ground nutmeg
teaspoon cinnamon
1 star anise
Pepper and salt
Preparation:
Heat the oil in heavy bottom pan, add the diced onions wait for them to soften a little, then add the garlic for a minute, then the quorn pieces and allow to brown.
Mix in all the spices and fry for a few minutes to release the aromas then add the Kecap, lime juice and enough water so that all the quorn is covered.
Simmer on a low heat for about 30 minutes hours until the quorn has ansorbed much of the spicy flavours. Then add the diced potatoes, skinned and chopped tomatoes for the last hour cooking time.
Keep an eye on the water level, if its getting to dry, add a small amount of water.
The fresh tomatoes can be replaced with chopped, tin tomatoes for an equally good result.
Before serving, remove the bay leaves and star anise and add the boiled eggs, sliced in half.





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