Talk:Semur (Indonesian stew)

"Smoren" and "stoven"
As a native Dutch speaker I'd add that "to stew" and "to braise" are usually translations of "stoven". A "stoofschotel" is a stewed dish. "Smoren" is not exactly a similar term, as in that cooking process fat has been added. Popular stoofschotels are Hungarian goulash, French hachée and ratatouille. The latter has an interesting etymologic history deriving from the Dutch word "ratjetoe", literally meaning "a rat as dessert", and describing a stew dish to which at random food ingredients have been added. Goulash and hachée are beef based, while ratatouille is chicken based. The Dutch "stamppot" food culture is closely related to the "stoofschotels" and "smoorgerechten". Kecap in Dutch is called "ketjap". The manis variant is sweet, while the asin one is salty. Japanese "shoyu" is a closely related soy sauce. 83.85.143.141 (talk) 00:29, 9 January 2017 (UTC)