By eatmundo · August 4, 2026
🇮🇩AI-generated imageSame ingredients, elsewhere in the world
1 matchThis dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.
Same technique: Stew404 recipes from 26 countries
A sophisticated Javanese classic featuring tender sliced beef tongue simmered in a rich, dark aromatic spiced soy reduction. It is a celebratory dish that balances savory depth with a hint of sweetness.
According to eatmundo's ingredient comparison, the closest dish to Semur Lidah from another cuisine is Caramelized Pork Belly with Shrimp Paste (Vietnam): the two share 31% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Clean the beef tongue thoroughly, place it in a large pot with 3 liters of water, bring to a boil, then lower the heat and simmer gently until tender, about 2.5 to 3 hours, topping up with hot water if needed to keep it covered.
- 2
Peel the tough outer skin off the tongue while it is still warm and slice into 1cm thick pieces.
- 3
Grind the garlic, shallots, coriander, and candlenuts into a smooth paste using a mortar and pestle.
- 4
Heat 3 tbsp oil in a heavy-bottomed wok over medium heat and sauté the spice paste until fragrant and darkened, about 3 minutes.
- 5
Add the sliced beef tongue into the wok and toss to coat evenly in the aromatic spice mixture.
- 6
Pour in the sweet soy sauce, tamarind water, and 200ml of water, stirring gently to combine.
- 7
Reduce heat to low and simmer, covered, for 20 minutes. Then remove the lid and simmer for 15 more minutes, stirring now and then, until the liquid reduces to a thick, glossy glaze.
- 8
Check seasoning and add 1 tsp salt, adjusting to taste, ensuring the meat is tender enough to cut with a spoon.
Frequently Asked Questions
What is Semur Lidah?
Semur Lidah is a Javanese braised beef tongue dish characterized by a rich, sweet soy sauce base infused with aromatics like garlic, shallots, and candlenut. It is a staple food in Indonesia, typically served as a main course alongside steamed rice for family gatherings or daily meals.
Can I substitute tongue?
Yes, beef brisket or chuck roast are excellent alternatives if you prefer a standard meat texture.
What is the secret to the color?
The authentic dark, rich color comes specifically from the high-quality Indonesian sweet soy sauce (kecap manis).
How do I know the tongue is ready?
The skin should peel away easily like thin paper when you pull at a corner.
Can this be made in advance?
Absolutely, the flavors deepen significantly after resting in the refrigerator for 24 hours.
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