A turmeric-coloured meat and vegetable stew

Sayur Kuning

Preparation info
  • to serve

    four to six

    • Difficulty


Appears in

By Sri Owen

Published 1980

  • About

This stew is cooked in santen. The turmeric gives it its yellowish colour.


  • 250 g (8 oz) brisket
  • salt
  • 3 kemiri (


Boil the brisket with a little salt for 60 minutes. Keep a cupful of the stock, and cut the meat into small pieces.

Pound the kemiri and shallots into a smooth paste. Peel the marrow, potato and carrots, and chop them into small cubes.

Put the cupful of water into a saucepan, and in it put the kemiri paste, chilli, laos, lemon grass, ginger, turmeric and salam (or bay) leaf. Sti