Semur piyik is more than just a dish—it is a trace of aristocratic culinary history that blends Dutch flavors with the refined traditions of the Yogyakarta Palace.
Among the many treasures of Javanese traditional cuisine, there is one dish that captures the cultural dining heritage of Yogyakarta and remains a favorite of the Sultans: semur piyik. This dish is the product of cultural hybridization, where the word semur comes from the Dutch term smoor (a slow-braising technique), later adapted into the sweet Javanese flavor profile with the addition of soy sauce and spices such as cinnamon, cloves, nutmeg, and coriander.
Emerging from that philosophy, the dish symbolizes the fusion of Dutch tradition and Nusantara cuisine, especially within the Yogyakarta Palace. The word piyik in Javanese refers to a young squab (a very young pigeon). Due to its characteristics, piyik meat has a tender, delicate texture and is considered finer than that of free-range chicken.
In the past, this delicate texture was regarded as a symbol of status and luxury. Not everyone could enjoy it, which is why semur piyik was known as a noble dish, appearing only during special palace occasions such as celebrations, banquets for esteemed guests, or significant moments for the Sultan’s family.
Over time, semur piyik has become less popular. Modern lifestyles, ingredient availability, and changing tastes have made the dish increasingly rare. However, some families of palace servants and royal cooks still preserve the original recipe. A few traditional restaurants in Yogyakarta also serve semur piyik occasionally, although in limited quantities.
For those interested in tasting semur piyik, the dish can be found at a Yogyakarta Palace–style restaurant called Bale Raos, located in the Kraton district of Yogyakarta City. The restaurant offers a variety of dishes once favored by the rulers of the Ngayogyakarta Hadiningrat Sultanate, bringing forward local wisdom and flavors of noble culinary heritage. Let’s take a look at the recipe below.
— Anggi
Semur Piyik Recipe
Main Ingredient
-
4 squabs (young pigeons), each cut into four pieces
Seasoning
-
3 g ground pepper
-
2 g nutmeg
-
Salt, sweet soy sauce, and cooking oil as needed
-
1 tsp vinegar
-
Water as needed
-
50 g shallots, thinly sliced and fried until crispy
How to Make
-
Boil the cleaned and cut squab pieces together with pepper, nutmeg, and salt until tender and the spices are absorbed.
-
Add sweet soy sauce and a little vinegar, then continue simmering until the broth reduces and thickens.
-
Serve the semur hot with a sprinkle of fried shallots on top. Best enjoyed with white rice and pickled cucumber.
