Recipe by BatiksWindmillsAndTurbans
My grandmother (see profile) was born in Indonesia and we grew up on recipes that we thought noone else in America ate at their dinner table. Well, now you can eat this dish which I have transliterated as "Smoor." I have no idea what it means, but I eat it! For some reason my grandmother always served it with bread and butter pickles. As kids we poured a little pickle juice on top of the "smoor", but this is probably just a family quirk. We also eat this with "kroepoek" (fried pulverized prawn chips).
- 1 whole chicken, cut up
- 2 large onions, chopped fine (yellow or sweet)
- 1⁄4 cup ketjap manis (Indonesian soy sauce)
- 1 teaspoon pepper
- 1⁄2 teaspoon nutmeg
- 1 beef bouillon cube
- 1 pinch clove (or 1 whole clove)
- 1 pinch tamarind pulp (about 1/2 inch)
- 2 -3 dashes tomato ketchup
- 1 teaspoon sambal oelek (chili paste) (optional)
- 2 cups jasmine rice
Directions See How It's Made
- (NOTE: I have successfully tried this recipe in a crockpot. Simply throw it all in (including raw onions), mix, and cook on high 4 hours. You do not need to add water, but you can add up to 1/2 cup of you want a lot of juice.).
- Fry onions in a little oil on high until light brown. Add chicken pieces. Mix. Add enough water to cover chicken. Add all other ingredients and mix. Simmer about 45 minutes on medium heat.
- In the meantime, rinse 2 cups of jasmine rice and cook in the rice cooker.
- Serve the chicken pieces on a bed of rice. You can add additional sambal if you like it hotter.