I have hard times finding Kecap Manis (sweet soya souce) in France to prepare one of my fave foods, Semur (black souce lamb chop). There are lots of soya souce here but they are salty not the sweet one. Only few Asian Shops sell it. The closest shops from Marseille are the one in Toulon (45 min drive) and the other one is in Montpellier (one hour and a half drive). So when we went to Toulon, I bought the biggest bottle I could find 😀 . RV doesn’t mind driving for it, he loves Semur 😉 .
I am sure if you try this semur recipe, you will love it too ;). Here is the recipe …
- 5 cloves of garlic
- 1 medium shallot
- 4 candlenut (optional)
- 2 cm of ginger (slice)
- 2 cloves
- 1 table spoon of sugar
- 1 tea sp of salt
- 1/2 tea sp of pepper
- 1/2 cup of sweet soya souce
- 500 gr of lamb chop*
- 1 tomato (cut into 4 parts)
- 1/4 cup of cooking oil
- 1/2 cup of water
How to prepare:
- Grind the garlics, shallot, and candle fruit (you can use mixter)
- Fry the grinded ingredient and the ginger in a hot oil until it goldens and smells good. Add the water, half of sweet soya souce, pepper, salt, sugar and cloves. Fried for 1 minute.
- Add the lamb chops and the rest of sweet soya souce. Stir them well until it is well cooked. You can add some water to have more souce. You can also add some steam potatoes then let them absorb the souce for few minutes.
- Add the tomato 5 min before the semur is ready.
Serve while warm
Serving for 3-4 persons
Best served with steamed rice/french fries/smashed potatoes with fried mix vegetables.
* You can change lamb chop with some beef