Beef in Soya Sauce Pontianak Style

Semur Daging Pontianak

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By Sri Owen

Published 1994

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The flavour of the sauce here is different from that of any other semur. Mrs Saleh Ali, a good friend of my sister in Pontianak, made this for me with a round joint of beef, boiled first before it was sliced and then cooked in the soya sauce.

I include several suggestions for suitable cuts of beef. Brisket or silver-side is obviously good if you like to cook your meat for a long time. The initial boiling of the beef will take about an hour. Don’t put in too much sal