Semur Kedelai — Braised Soybeans in Sweet Soy

Rinse soybeans thoroughly and soak in cold water for at least 8 hours or overnight. Drain and rinse again.

Place drained soybeans in a pot with fresh water. Bring to a boil, reduce heat and simmer for 45 minutes until tender but not falling apart. Drain and set aside.

Place drained soybeans in a pot with fresh water. Bring to a boil, reduce heat and simmer for 60-90 minutes until completely tender (older beans may need longer). Drain and set aside.

Using a mortar and pestle (or a blender if preferred), pound the shallots, garlic, and ginger into a rough paste.

Add cayenne pepper, star anise, and cloves to the mortar. Continue pounding until everything is well combined into a fragrant bumbu.

Heat coconut oil in a wok or heavy-bottomed pot over medium heat.

Add the spice paste and fry for 3-4 minutes, stirring constantly, until fragrant and slightly darkened.

Pour in soy sauce and add brown sugar. Stir and let it bubble for 1-2 minutes until the sugar dissolves and the sauce caramelizes slightly.

Add the cooked soybeans and water. Stir gently to combine everything.

Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.

Peel and cut potato into large chunks. Peel and slice carrot on a diagonal.

Add potato and carrot to the wok. Stir to incorporate and continue simmering covered for 10-12 minutes until vegetables are tender and flavors have melded.

Remove lid and increase heat slightly. Let the sauce reduce and thicken, coating the soybeans and vegetables beautifully.

Squeeze lime juice over the semur and season with salt and white pepper. Taste and adjust seasoning as needed.

Remove from heat. Serve hot over steamed white rice with extra lime wedges on the side.